The Restaurant Manager supports the F&B team to ensure that day-to-day business operations run smoothly. The Restaurant Manager will assist in weekly schedules, ordering merchandise, and assisting the F&B Management team with training, recruiting, promotions and planning.

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

• Cooperating with the general manager and assisting with anything from project planning to staff management.
• Nurturing positive working relationships with staff.
• Delegating daily tasks.
• Addressing any issues in a timely fashion.
• Supervising staff and controlling merchandise.
• Ensuring company policies and procedures are followed.
• Setting a good example for staff.
• Provides leadership, communication, and coaching to employees; cultivates a motivated employee environment of trust, teamwork, accountability, self-confidence, and business ownership.
• Manages departmental business planning, budgeting, training, quality improvement, continuous improvement, and spending control processes.
• Performs other job-related duties as assigned.

QUALIFICATION STANDARDS:

Education: High school diploma required.
Experience Required: At least 2 years’ experience in fine dining or a related field.
Licenses or Certificates:  Ability to obtain and/or maintain any government required licenses, certificates or permits.
Grooming: All employees must maintain a neat, clean and well-groomed appearance per Company standards.