Restaurant Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following :

Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.

Establishes and administers training programs within the restaurant, including new team member orientation.

Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.

Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum guest service satisfaction.

Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.

Maintains and instructs team members as to safety policies and procedures and follows up to ensure hazards are eliminated.

Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area.

Act immediately on all guest complaints to ensure that corrections are made when possible.

Compiles annual budget, variance reports, weekly management reports, comp reports, linen / glass / silver / menu inventory and any other reports deemed necessary by the Director of Food & Beverage.

Monitors the work of all team members to ensure that established policies and procedures are being followed.

Works closely with Internal Audit team to ensure compliance with established procedures.

Ensures compliance with health and safety regulations

Performs Interviews for potential team members. Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.

Counsels, guides and instructs assigned team members in the proper performance of their duties.

Prepares and coordinates the periodical performance reviews of assigned team members.

Any other duties as assigned within the scope of this position.

KNOWLEDGE / SKILLS / ABILITIES

Present a neat and professional appearance.

Compile, compute, and analyze pertinent data needed for reports

Learn and retain menu, beverage, and food knowledge.

Build rapport with internal and external guests.

Bilingual is preferred.

Knowledge of or experience using Microsoft Office Products is required.

Ability of complex reading, writing, math, and task completion skills are required.

Must have the following skills : clerical, compiling, coordination, analyzing, supervising, instructing, following instructions, memorization, problem solving, independent judgment, and decision making.

Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.

Must be a minimum of 21 years of age.

EDUCATION and / or EXPERIENCE

Minimum 4 years' of restaurant / food supervisory experience managing a large restaurant team

or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

CERTIFICATES AND LICENSES

Servsafe certification required.

Must be able to maintain appropriate Alcohol Awareness card.

PHYSICAL DEMANDS

While performing the duties of this job, the team member is constantly standing, frequently walking and balancing, occasionally reaching overhead, and bending over during the duration of their shift.

Must be able to occasionally lift / carry and push / pull up to 25lbs.

The team member will occasionally have repetitive use of their dominant hand.

Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

Work performed indoors alone and frequently with and around others. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment and other mechanical devices.

The noise level in the work environment is usually moderate.

Team Member may be exposed to slippery surfaces, fumes / odor and secondhand smoke.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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