Restaurant Manager

Job Description

POSITION SUMMARY

Plan, organize, direct, and coordinate employee performance and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

RESPONSIBILITIES

• Maintain strong leadership and management skills working with a variety of employees at different skill levels and varied backgrounds; maintain a professional team-oriented staff.
• Investigate and resolve complaints concerning food quality and service.
• Supervise operation of bar to maximize profitability and ensure legal compliance with alcohol and beverage laws and regulations.
• Direct hiring, training, disciplining, and scheduling of food service personnel to keep with company standards.
• Set excellent customer service and work examples.
• Work with Chef de Cuisine for efficient provisioning of supplies. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure and maintain restaurant compliance with all health and safety regulations.
• Work with other Management personnel to plan marketing, advertising, and any special restaurant functions.
• Review and monitor, with accounting personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance.
• Actively participates as a member of the Management team, including enforcement of restaurant policies and procedures.
• Actively monitor staffing levels to minimize cost and increase productivity.
• Recommend staffing needs according to business levels.
• Proactively manage labor costs and purchasing and utilization to maximize cost efficiencies.
• Maintain and enforce proper time keeping policies and procedures consistent with wage and hour regulations.
• Receives product, verifying invoices and freshness of merchandise.
• Perform other duties as assigned by the General Manager.

REQUIREMENTS AND QUALIFICATIONS

• Maintain strong leadership and management skills working with a variety of employees at different skill levels and varied backgrounds; maintain a professional team-oriented staff.
• Investigate and resolve complaints concerning food quality and service.
• Supervise operation of bar to maximize profitability and ensure legal compliance with alcohol and beverage laws and regulations.
• Direct hiring, training, disciplining, and scheduling of food service personnel to keep with company standards.
• Set excellent customer service and work examples.
• Work with Chef de Cuisine for efficient provisioning of supplies. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure and maintain restaurant compliance with all health and safety regulations.
• Work with other Management personnel to plan marketing, advertising, and any special restaurant functions.
• Review and monitor, with accounting personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance.
• Actively participates as a member of the Management team, including enforcement of restaurant policies and procedures.
• Actively monitor staffing levels to minimize cost and increase productivity.
• Recommend staffing needs according to business levels.
• Proactively manage labor costs and purchasing and utilization to maximize cost efficiencies.
• Maintain and enforce proper time keeping policies and procedures consistent with wage and hour regulations
• Receives product, verifying invoices and freshness of merchandise.
• Perform other duties as assigned by the General Manager.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• General office assignments-(typing), which lends itself to repetitive motion.
• Sitting in a stationary position for several hours within the day.
• Occasional lifting and carrying of office materials and supplies weighing up to 50 lbs.