The Restaurant Manager is responsible for the day-to-day operations of the restaurant, including the dining room, kitchen, and bar areas. They supervise the staff, oversee the preparation of food and drinks, and ensure that the dining room and kitchen are clean and well-stocked. As a restaurant floor manager, you are responsible for the success of your restaurant’s operations. You are in charge of ensuring that your restaurant runs smoothly and that your employees are happy and productive. Effective leadership skills are necessary to ensure that your restaurant is successful. As a restaurant floor manager, you are responsible for the success of your team. You can use your team-building skills to help your team grow and develop. You can also use your team-building skills to help your team work together to achieve goals.

Restaurant Manager Requirements

●  able to work in a standing position for long periods and to work flexible schedules
●  be able to reach and bend and frequently lift up to 30 pounds
●  1 to 3 years of experience related to applied position in fine dining restaurant
●  Passion for service
●  Ability to Work Under Pressure
●  Ability to Multitask
●  Team Player Attitude
●  Flexible Schedule
●  Interested in becoming a part of and embodying the creative, dynamic, and unique culture of Cranes

Key Responsibilities and Accountabilities

●  Works directly with hosts to ensure a flawless floor plan setup and business flow
●  Handles service and guest relations while waiting for seats
●  Implements procedures to ensure guest satisfaction
●  Creates and executes routine cleaning and maintenance schedule for hosts and all applicable FOH staff
●  Performs voids, comps, and discounts as authorized by AGM / GM
●  Perform all functions of a Floor Manager when MOD
●  Ensuring that all food safety procedures are followed including ensuring that food is stored at proper temperatures, checking expiration dates on food items, and ensuring that food is washed before being served
●  Training servers in proper customer service techniques, such as greeting customers, recommending menu selections, describing specials, and suggesting wine pairings
●  Overseeing all aspects of the dining experience, including setting up reservations, seating guests, checking IDs, and ensuring that guests have a positive experience
●  Ensuring that the restaurant follows all local health codes and regulations regarding food preparation, storage, and handling
●  Managing the restaurant staff, including hiring and firing personnel, conducting performance evaluations, and addressing any issues with staff members
●  Coordinating meals with the kitchen staff to ensure that food is ready when needed
●  Maintaining order in the dining area by monitoring the volume of customers to ensure that wait times are reasonable
●  Determining staffing needs based on sales volume, special events, holidays, etc. and hiring accordingly
●  Monitoring and maintaining inventory levels of food and supplies to ensure adequate supply levels
●  Must be able to conduct pre-shift when scheduled
●  Must be able to perform opening or closing duties
●  Must always remain on the floor during operation
●  Any tasks not mentioned above and assigned by the AGM / GM