Restaurant Manager

Restaurant Manager - Metropolis by Marcus Samuelsson

The Restaurant Manager is responsible for facilitating daily operations of the restaurant. You will work closely with the culinary and front of house teams to create seamless dining experiences.

Essential Functions Include:

• Upholds the highest standards of hospitality and service constantly
• Maintains a positive attitude to all guest inquiries, ensuring a timely resolution
• Responds to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build on guest satisfaction
• Participates in neighborhood organizations to promote community awareness

Staff Management:

• Maintains effective communication between all companywide departments
• Demonstrates positive leadership characteristics
• Hires quality front of house employees who value guest service and are committed to high standards of performance
• Develops and empowers staff, mentoring them and helping them to identify growth potential within the organization
• Provides training opportunities that educate and empower the team
• Conducts regular team meetings and administers counseling when necessary
• Supports culinary team in meeting or exceeding budget sales and profit goals
• Manages team in accordance with all company policies, procedures, and standards and local, state, and federal law as applicable

Facility Maintenance:

• Ensures a safe and secure working, and dining environment for all team members and guests
• Take immediate action to resolve problems that are encountered on property, ensuring that Department Heads are actively involved and assisting as necessary
• Physically tour and visually inspect property daily to monitor property condition, cleanliness, and quality of product and service throughout the property

Admin/Financials:

• Manages payroll and maintain labor efficiency ratios to ensure guest service and cost effectiveness
• Manages operations efficiently and effectively within the restaurant’s fiscal and operational guidelines
• Comply with local, state, and federal health department standards and comply with occupancy limits
• Meet and/or exceed financial obligations and profitability through overseeing and actively participating in sales, labor productivity, cost control, and effective purchasing including anticipating revenue/cost problems and managing the timing of discretionary expenditures

Qualifications:

• Minimum 2-3 years of experience managing a premium food and beverage operation   
• Experience with restaurant openings, hiring, training, and maintaining operational excellence
• Knowledge of finance, HR, procurement, and operations   
• Proven conflict resolution and service recovery skills 
• Strong verbal and written communication skills, leadership experience, and interpersonal skills
• Familiar with sanitation procedures, as well as standard food and beverage equipment maintenance. (Holds required DOH Qualifying Certificate in Food Protection.)
• Excellent professional presentation 
• Flexibility to work evenings, weekends, and holidays  

We are an Equal Opportunity Employer and treat all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.

Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described and may be amended at any time at the sole discretion of the Employer.