Restaurant Manager

Responsibilities

• Supervise and coordinate activities of employees during the shift.
• Establish and maintain continual education regarding Service Standards and guest-focused hospitality through preshift meetings, team meetings and throughout service daily.
• Ensure alignment of service focuses with GM and ensure all managers on the leadership team are focusing and promoting these areas of education and development.
• Quality and timely communication to the restaurants leadership team and company leaders (i.e. via email, Slack, verbal, etc.).
• Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel.
• Understand completely all policies, procedure, standard, specifications, guidelines, and training programs. Follow established Standard Operating Procedures.
• Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Provide advice and suggestions to GM and Senior Manager as needed.
• Check the quantity and quality of received products (food, beverage, supplies) during the shift.
• Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift.
• Ensure consistency in the delivery of the entire restaurant concept.
• Responds in a professional manner when faced with tough situations.
• Create a motivational environment with open and effective communication.
• Mentor and coach front of house team
• Help to manage labor hours by encouraging efficiencies and helping as needed.

Qualifications

• Displays a pleasant disposition.
• Maintains a high level of integrity.
• Ability to anticipate challenges before they arise.
• Ability adapt to different situations in a rapidly changing environment.
• Reliable.
• Thoughtful and thorough communication with all team member, guest and management via written and verbal communication.
• Ability to de-escalate stressful situations.
• Ability to identify areas of opportunity and be solution focused.

Experience & Education

• 5+ years of guest related experience in the food & beverage service and/or retail industry; or equivalent combination of experience and education.
• Must have at least 2 years supervisory experience.
• Must have experience and knowledge or ABC laws for legal sale of alcohol.
• Must be available to work nights, weekends and/or holidays when required.