Restaurant Manager

RESTAURANT MANAGER JOB DESCRIPTION

The Restaurant Manager assists the Restaurant GM and AGM in overseeing and coordinating the planning, organization, training and leadership to achieve the Restaurant’s efficiency and goals, as well as guest satisfaction and employee retention. In this position, you will help overseeing the daily restaurant duties and will be actively involved during the service.

JOB DUTIES

• Work with the General Manager and Assistant General Manager to develop and uphold service standards appropriate to The Company.
• Assume a strong relationship with our FOH managers, help in their growth and mentoring to assure all facets of the FOH operation are upheld.
• Have a strong and regular working relationship with the Chef de Cuisine and Executive Sous Chef. Assuring a strong team commitment to overarching goals set by THE COMPANY.
• Assist the Special Events Department and Manager in coordination and ensuring operations and service run smoothly with restaurant activities.
• Assist GM and AGM in locating, interviewing, hiring, training, mentoring (disciplining) and, if need be, firing of employees based on the criteria set by THE COMPANY with the goal of obtaining and retaining the best personnel available. Assist in maintaining employee filing and necessary documentation as required by state law.
• Help maintain Labor standards by overseeing and training staff members on duties, jobs and responsibilities and determine their schedules to optimize labor and control its costs.
• Work with our Spirits team to ongoing development of our cocktail program, training and quality execution.
• Responsible for all China, Glass & Silverware, Small wares, Coffee, Espresso & Tea, as well as all Paper Goods for Restaurant as well as To-Go Program. Must Inventory All on Monthly basis, and order weekly, bi-weekly or monthly basis.
• Maintain the sanitation of the facility by overseeing our FOH steward staff and bussers to THE COMPANY standards.
• Manage, with the rest of the floor management, wine, liquor, beer and labor costs
• Any and all other duties that may from time to time be given to you.
• Comply with all Restaurant policies and procedures.

JOB REQUIREMENTS

• At least 2 years of experience in a similar role leading teams of 20 and more employees, with a passion and desire to grow in career
• Must be detail oriented, exercise sound judgment and demonstrate strong decision making/problem solving skills
• Ability to delegate effectively, handle multiple tasks and work well in an environment with time constraints
• Strong ability to communicate well with staff as well as fellow managers and executive team, possessing good listening, oral and written skills.
• Must possess a clear understanding of safety and sanitation practices standards and be knowledgeable of restaurant policies regarding personnel.
• Proficiency with Microsoft Office Suite.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 50 pounds.

This is a salaried position.