Restaurant Manager

Essential Duties & Responsibilities

• Knowable in current Company policies, practices and industry standards as they pertain to the organization and their impact on the organization as a whole.
• Responsible for training, monitoring and implementing operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Aids the General Manager in recruitment, selection, promotion, employee relations and scheduling relating to individual performance and business needs.
• Collaborates in the preparation, cooking and packaging of food orders as needed.
• Maintains food cost and quality controls by reducing waste through proper purchasing, receiving, storage, preparation, food labeling and rotation procedures.
• Records and analyzes cash flow, movement of inventory, labor costs and cost of sales on a daily basis.
• Observes all state and federal regulations as required by law to ensure the health and well-being of employees and/or guests.
• Administers Progressive Discipline Policy according to guidelines.
• Leads by demonstrating a willingness to assume any responsibility or perform any task ("shift to assist") regardless of nature to demonstrate that teamwork is part of the operating culture.

Requirements

• Minimum two years previous management experience in a full service establishment based on management’s discretion.
• Knowledgeable in both back-of-house and front-of-house operations.
• Capable of making clear, concise oral and written communication to all levels of employees.
• Proficient use of all restaurant equipment including but not limited to such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.

Education & Experience

• High School diploma or equivalency as determined by management.

Certifications/Licenses

• Food Service Manager Certificate.
• Completion of M.I.T. Program.

Physical & Mental Requirements

• Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
• Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.
• Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.

Position Reports To

• The General Manager.

Minimal Supervision Required

• Yes.

Working Conditions

• Climate-Controlled Establishment.
• Exposure to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.

Physical Demands

• Frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.

Shifts Performed

• Most of the work performed from a standing position for a total of ten to eleven hours each day.