Restaurant Manager

Summary of Position :

The role of the Restaurant Manager is to focus on professionalism and providing a remarkable guest experience. The ideal candidate must possess in depth knowledge about Food & Beverage in addition to superior guest relation skills. Excellent communication is essential to build a rapport with guests and ability to lead a team. Managing and maximizing the reservations throughout the shift. Adhere to all company Restaurant and Service SOPs and enforce them throughout the whole team for maximum consistency. Primary tasks will be overseeing and managing the Lounge to create a profitable and successful lounge business and assisting the General Manager on all dining room operations.

Duties & Responsibilities include but are not limited to

• Be the main presence at the Front entrance and roaming around all areas with constant communication with Servers, Captains, Support Staff, Bartenders, Cocktail Servers and all Managers
• Showing guests to tables during service. Ensure the standards being applied when seating guests such as introducing the menus, pulling out the chairs for the guests (ladies first) and lapping the napkins for the guests.
• Ensuring Guests are seated correctly to maximize table usage and create a energetic ambiance throughout the lounge and restaurant
• Greeting and escorting guests with a professional and positive attitude. Ensuring the right of way is being followed per our standard.
• Oversee the flow of guests within the restaurant. Ensuring seat first seat last tables are being followed by the host team. Ensure that guests are being properly greeted upon arrival with a smile and phones are answered within 3 rings.
• Full understanding of how open table works and how to plan the book for the night. They must know every special request, allergy, VIP that is coming in tonight and plot special tables accordingly.
• Have full understanding of standards of all positions for the FOH including the hostess manual, bartender’s role along with cocktail preparation and service steps. Full menu knowledge along with cocktail preparation is a must. The captain must be able to step in to do everyone’s job such as answering the phone, making reservations, bussing tables, waiting on tables, making drinks, bar back and so on.
• Manage the front of the house team to ensure they are in their sections at all times and taking care of our guests per our standard.
• Monitor service table clearing, speed of resets and sanitation protocols are adhered to. They must jump in to assist at all times on the floor and help bussing tables where needed. Refilling drinks to assist is required as well. The role is not to be above everyone else but be present and by the side of everyone.
• Liaison between kitchen staff and floor staff. They are to assist with any questions the chef has regarding special requests, entering in of menu counts, 86’ing of menu items, server error follow up. Their role is to coach the service team to do better.
• Maintain ambience of the restaurant, such as lighting, music, cleanliness, and hygiene. They must make sure the music volume is of correct level, type of music is correct per standard, lighting is appropriate.
• Oversea and pro-actively deal with guest queries and complaints. This only happens when you are present on the floor at all times and in your zone. Speak with the manager on duty before you comp items off.
• Advising guests on menus and beverage choices and this happens through a full knowledge of each menu item.
• The manager must be present on the floor during the transition if the manager is conducting the pre shift. In the absence of the manager the captain will conduct the pre shift and compete the DUB for all pre shift notes.

Skill Set :

Shift :

Benefits :

Physical Demands :

This position is very active and requires standing for long periods of time. The position may require occasional lifting of products weighing up to 20 pounds.

Position Type and Expected Hours of Work :

This position regularly requires long hours and a schedule that fluctuates based on business needs.