Senior Restaurant Manager

Essential Function

• Coach, inspire and motivate team members through leading by example and applying the Genuine Management Coaching principles;
• Ensure memorable guest experience, touch tables and anticipate needs. All guests are made to feel welcome and are given responsive, friendly and courteous service at all times;
• Ensure that the restaurant is set for success with opening and/or closing duties/tasks;
• Work with BOH management to ensure proper communication regarding menu options, substitutions, etc.
• Maintain excellent and working knowledge of our menu and beverage program; be fully versed on all new menu items and beverages;
• Maintain open lines of communication between FOH and BOH to ensure that all food and products are consistently being delivered;
• Assists with scheduling team members;
• Examine and inspect containers, materials, and products in order to ensure that contents are correct and follows are inventory process;
• Assists and lead certain management duties such as inventory, bar program, training and development of front of house staff;
• Understand completely all policies, procedures, standards, specifications, and guidelines;
• Achieve company objectives in sales, 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.
• Assists with employment hiring and termination decisions in conjunction with General Manager and human resources guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• 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.
• Be an engaged and productive member of the management team provide suggestions and feedback.

Qualifications

• At least 2 years of F&B operations management in a fine dining environment or at a F&B hotel restaurant at a 4 or 5 star/diamond level of service;
• Bachelors in Hospitality Management or F&B or Restaurant operations or related field
• A strong knowledge and understanding of all the FOH roles;
• Excellent communication skills both oral/written;
• Ability to work long hours- weekends, evenings;
• Team player ability to roll up sleeves and help the team to ensure a successful operation.
• Financials- Understand financials and forecasting. Strong systems knowledge with POS- Toast preferred or similar system. Basic knowledge with excel spreadsheets, word and other common software programs.
• Strong people skills and can easily connect with external/internal guests and team members.