Restaurant Manager

333 W Harbor Dr, San Diego, California, United States, 92101 • Full Time • Bonus Eligible

About the Role

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards, and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

Responsibilities

• Manages all day-to-day operations, ensuring service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Reviews staffing levels to meet guest service, operational needs, and financial objectives.
• Leads, influences, and encourages team members; demonstrates honesty, integrity, and leads by example.
• Identifies developmental needs, coaches, mentors, and helps others improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish work; ensures productivity levels of employees.
• Ensures compliance with all food & beverage policies, standards, procedures, laws, regulations, and food handling/sanitation standards.
• Monitors alcohol beverage service in compliance with local laws.
• Establishes guidelines and expectations for employees; builds mutual trust, respect, and cooperation among team members.
• Provides services above and beyond for customer satisfaction and retention; improves service by understanding guest needs and providing guidance or coaching.
• Manages day-to-day operations to meet customer expectations; displays leadership in guest hospitality and exemplifies excellent customer service.
• Handles guest problems and complaints; meets with guests to obtain feedback and ensure continuous improvement.
• Manages service delivery from point of entry to departure (e.g., greeting, order taking, delivery, payment, invitation to return).
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identifies educational needs, develops training programs, and instructs others; ensures ongoing training to understand guest expectations.
• Ensures employees are treated fairly and equitably; improves employee retention and service performance.
• Solicits employee feedback and reviews satisfaction results to address concerns.
• Assists servers and hosts during peak meal periods and high demand times.
• Supervises daily shift operations in the absence of the Assistant Restaurant Manager.
• Oversees financial aspects of the department, including purchasing and payment of invoices.

Requirements

• High school diploma or GED; 4 years of experience in the food and beverage, culinary, or related professional area.
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years of experience in the food and beverage, culinary, or related professional area.

Pay

$79,000–$103,000 annually

Benefits

• Relocation assistance available
• Bonus eligible