Restaurant Manager

Essential Functions

• Supervision of Front of House Co-workers
• Handle coach and counsel of Front of House Co-workers including progressive disciplinary action
• Comply with all of Lawry’s employment related policies and procedures and behavior consistent with the company's desire to maintain a workplace free of incidents of co-worker harassment, discrimination, drug or alcohol abuse
• Participate in the recruiting and interviewing process of applicants
• New hire onboarding and training of hourly co-workers
• Train and educate co-workers in menu/product knowledge and service standards
• Enforcement and adherence to health and safety policies and procedures
• Communicate effectively, both verbally and in writing to provide clear direction to the Front of House team
• Greet and accommodate individual and special needs of guests in a confident, well-spoken and succinct manner, while following Lawry's standard operating procedures for delivery of the finest dining and entertainment experience to our guests
• Manage the flow of guests during meal service
• Express and exchange ideas in spoken and written English in an average manner both with co workers and guests, including writing orders, requests, reservations, or instructions
• Demonstrate knowledge of Lawry's Restaurants, including family history, locations, service and meal hours, and frequent diner benefits
• Communicate effectively, both verbally and in writing to provide clear direction to the Front of House team
• Demonstrate effective teamwork and cooperation with co-workers, management, vendors and/or suppliers
• Adhere to Lawry’s grooming standards
• Complete all daily pre-and post-manager shift duties
• Cash control
• Follow proper protocol to ensure effective controls of departmental processes and food & labor costs
• Perform inventory
• Ensure compliance with all federal, state and city laws surrounding the sale and consumption of alcohol
• Perform other competencies and duties as assigned, such as properly clean and maintain assigned Dining Room, Bar and restaurant areas, or administrative projects
• Attend all mandatory co-worker meetings, training, informational and education sessions

Position Qualifications

• Show confidence, energy, and enthusiasm with a professional, clean appearance, and a friendly, helpful, approachable demeanor
• Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations
• Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy
• Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 30 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers
• Advanced knowledge of wines, cocktails and spirits as well as proper handling and storage
• Legal age to serve alcoholic beverages
• Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner
• Capable of establishing rapport in conversational English that is consistent with our fine dining atmosphere
• This includes the ability to communicate at a sophisticated and mature conversational level, exhibit poise and comfort tableside with our guests and understand the nuances of conversational English
• Basic math proficiency
• Demonstrate competency in POS (Micros), reservation computer systems (OpenTable), scheduling software, Microsoft Office and any department-specific systems in use
• Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed standards
• Experience 2-3 years of Restaurant Manager experience in an upscale/fine dining restaurant
• Experience with the discerning guest
• Strong interpersonal skills and communication skills including oral and written skills
• Commitment to hospitality and service excellence
• Supervisory experience
• Effective management skills to motivate and develop co-workers
• Possession of food certifications as required by local, state and federal law
• Computer Skills: Competency in POS (Micros), reservation computer systems (OpenTable), scheduling software, Microsoft Office and any department-specific systems in use
• Education: High school diploma or GED preferred. Some college or culinary education beneficial

Pay

$75,000 - $80,000/annual