Restaurant Manager

About the role

Oversee every aspect of restaurant operations.

Ensures excellent guest service that meets or exceeds expectations.

Ensures adequate staffing to meet guest needs.

Responsibilities

• Control day-to-day operations - profit & loss, by following cash control/security procedures, reviewing financial reports, and taking appropriate actions.
• Work with area supervisor to develop the restaurant's annual operating budget and control all profit and loss centers, including food, beverage, supply, utility and labor costs.
• Operate the business in accordance with company policies and applicable laws.
• Will directly impact interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Manage all shifts, which include daily decision-making, staff support, scheduling and planning while upholding standards, product quality and cleanliness.
• Maximize table turnover, sales per guest, and sales per hour.
• Enforce safe work behaviors to maintain a safe environment for both guests and crew members.
• Maintain professional behavior while creating a warm, fun, friendly, and hospitable atmosphere.
• Prepare quarterly Sales and projections for area supervisor approval including follow up on store action plans.

Requirements

• Bachelor’s Degree or equivalent combination of education and experience.
• Minimum of 3 years of experience as salaried manager in full service, Fine or Casual dining.
• Experience with full service alcohol serving facility desirable.
• Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Some exposure to P&L and sales building highly desirable.