Restaurant Manager

Summary of Position:    

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.    

Duties & Responsibilities:  

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.  

• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.  

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.  

• 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.  

• Make employment and termination decisions.  

• Fill in where needed to ensure guest service standards and efficient operations.  

• Continually strive to develop staff in all areas of managerial and professional development.  

• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.  

• 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.  

• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.   

• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.  

• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.  

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, 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.  

• Develop, plan, and carry out restaurant marketing, advertising and promotional activities and campaigns.  

Qualifications:  

• Be 21 years of age.  

• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.  

• Possess excellent basic math skills and can operate a POS system.  

• Be able to work in a standing position for long periods of time.  

• Be able to reach, bend, stoop and frequently lift heavy items.  

• Must have the stamina to work 50 to 60 hours per week.