Fiore Rosso

Vetri, main-line restaurant. Featuring wood fired grilled steaks, roasted vegetables, fresh pasta and crudo.

Job Descriptions: Restaurant Manager

Summary of Position: The Restaurant Manager (AGM) is responsible for working directly with the General Manager (GM) to maintain a well-organized, clean and professional restaurant operation. The quality of service is to be maintained and/or exceed the expectations set out by the GM. They are responsible for the entire front of the house team.

Duties & Responsibilities:

Leadership

The Manager is responsible for managing the day to day restaurant operations through a team-based work environment. They must be supportive of all decisions made by the management team and help implement them. The successful candidate will have excellent leadership communication and customer service skills to ensure the operations runs smoothly for all guests and staff. Manager must show leadership with their staff, encouraging them and giving them proper direction. They must maintain a positive attitude, always looking to improve the restaurant and maintaining morale. They will manage the day to day restaurant operations, ensuring the operation runs smoothly while achieving sales goals and maintaining costs.

Responsibilities

• Developing and maintaining all restaurant standards and steps of service, ensuring appropriate skills are met to meet the needs of the operation

• Be knowledgeable about all products and services, providing table side wine service for all guests.

• Hands on Management of the daily operation of the restaurants, including, recruiting, scheduling, training, daily lineup execution and supervision of all staff

• Manage and update all restaurant operating systems including point of sale, table management and restaurant event management software

• Work closely with culinary team and communicate business levels to ensure success throughout service

• Manage the training and development of all restaurant staff

• Interact with guests, providing responsive service and develop awareness of guests/regulars likes and preferences

• Attend and participate in regularly scheduled team meetings

• Complete month end inventories as scheduled

• Conducting annual performance reviews for all restaurant team members

• Be positive, showing enthusiasm, being humble, being thankful, and being respectful to all team members

Qualifications

• 3 years of food and beverage management experience at high end restaurant with similar operational responsibilities, with experience in supervising staff

• Sommelier or equivalent certification preferred

• Ability to read and interpret documents, P&L, payroll systems, ordering guides, inventory sheets, scheduling and maintaining labor standards

• Excellent communication skills, both verbal and written

• Ability to prioritize and organize work assignments and multi-task

• Ability to supervise staff, including, assignment of duties, evaluating service, and conducting disciplinary action as required

• Possess good computer skills, proficient in Excel, Word and knowledge of operating POS systems

• Must be able to work a flexible schedule including nights, weekends and holidays

• Must have a positive attitude, be self-motivate

The above is an abbreviation of the job duties for a Restaurant manager, you may be tasked to perform other duties as assigned by management not limited to the described responsibilities.