Restaurant Manager

Major Duties/Specific Tasks

• Oversight of all front and back of the house restaurant operations.
• Aid in the hiring, retention, and scheduling of restaurant staff.
• Training, directing, and supervising restaurant staff in all areas of daily operations.
• Ensuring compliance with health code and sanitation standards.
• Aid in the development and implementation of daily, weekly, and monthly cleaning schedules.
• Ensuring compliance with Virginia ABC codes and regulations through the legal and responsible service of alcohol.
• Maintaining records and documents in accordance with Virginia ABC guidelines.
• Management of the inventory and ordering of food, beverage, paper, alcohol, and chemical items.
• Aid in the streamlining of kitchen processes to maintain prompt service times.
• Ensuring consistent food quality and presentation through the monitoring of preparation processes.
• Overseeing routine kitchen maintenance and equipment upkeep.
• Greeting customers and operating a point of sale system with efficient cash handling.
• Ensuring customer satisfaction through the promotion of quality control and excellent service.
• Responding professionally to customer complaints and feedback.
• Aiding in the creation and marketing of restaurant special events.
• Aiding in the attraction of customers, promotion of specials, and increasing revenue.
• Ensuring café cleanliness and assisting with scheduling deep cleaning of café and patio.
• Aiding in the administration of the Toast point of sale system.
• Carrying out additional duties as assigned by Management Staff.

Qualifications

• Must be at least 21 years of age.
• Minimum 3 years restaurant service and supervision experience.
• Availability to work a variable work schedule, which may include early and late hours, and weekends and holidays.
• Strong working knowledge of food and beverage service.
• Ability to cook and prepare all menu offerings.
• Ability to motivate and manage a team, delegate tasks, and make effective decisions under pressure.
• Thorough knowledge of current alcohol service and sanitation standards and ability to adhere to these standards.
• Ability to quickly identify and resolve issues related to customer service, staff conflicts, or operational challenges.
• Efficiently manage multiple tasks and prioritize work effectively.
• Exhibit good cash handling skills.
• Working knowledge of computers, including the ability to operate a point of sale cash register, handle nightly deposits, and prepare documentation as needed.
• Excellent verbal and written communication and customer service skills.
• Knowledge of or ability to be cross trained in catering operation preferred.
• Possession of or ability to obtain and maintain a driver’s license with a safe driving record.
• Possession of or ability to obtain necessary licenses or certifications, including but not limited to ServSafe Food Manager and Alcohol certifications.
• Strength and dexterity necessary to perform all required tasks, including ability to lift 50lbs, standing for long periods of time, stooping, and bending.

Benefits

This position is part-time, up to 40 hours per week, with health benefits offered.