Restaurant Manager

Primary Responsibilities :

Responsible for managing the daily

operations of the restaurant, including the selection, development and

performance management of front of the house employees. Oversees inventory and

ordering of food and supplies, optimize profits and ensure that guests are

satisfied with their dining experience.

Specific Job

Duties : General

General

Operations :

Oversees and manages

all areas of the restaurant and makes final decisions on guest service issues.

Investigates and

resolves food quality and service complaints.

Communicates with guests and employees to solve problems and ensures

complete guest satisfaction.

Inspects dining room,

food receiving, preparation, production and storage areas to ensure health and

safety regulations are being adhered to at all times

Supervises cleaning and

maintenance of equipment and arranges for repairs, contracts and other

services.

Maintains appropriate

restaurant image, including restaurant cleanliness, proper uniforms, and

appearance standards.

Ensures good safety

practices of employees and guests throughout the restaurant. Assists in the maintenance of proper

emergency and security procedures

Coordinates the scheduling

of departments.

Responsible for all

data entry to ensure it is accurate and completed in a timely and efficient

manner in accordance with corporate office guidelines.

Actively participates

and leads store level events, initiatives and / or marketing activities.

Follows all federal,

state and local laws, codes and regulations outlined in the Employee Handbook

Food Safety and Planning :

Ensures sanitary

practices for food handling, general cleanliness, and maintenance of kitchen

and dining areas. Ensure compliance with operational standards, company

policies, federal / state / local laws, and ordinances.

Ensures consistent high

quality of food preparation and service.

Supervises inventories

and estimate food and beverage costs.

Supervises portion

control and quantities of preparation to minimize waste.

Estimates food needs,

place orders with distributors, and schedule the delivery of fresh food and

supplies.

Financial :

Ensures the receipt of

all orders to verify correct quantities and pricing

Reviews financial

information such as sales and costs and monitors budgets to ensure efficient

operation and that expenditures stay within budget limitations. Takes action to prevent deviation from budget

Adhere to company

standards and service levels to increase sales and minimize costs, including

food, beverage, supply, utility and labor costs.

Responsible for

ensuring that all financial (invoices, reporting) and employee and payroll

related administrative duties are completed accurately, on time and in

accordance with company policies and procedures.

Employee Related :

Provides direction to

employees regarding operational and procedural issues.

Interviews, selects and

hires hourly employees.

Conducts new hire orientations,

trains employees on the mission, culture and guest experience objectives.

Develops employees by

providing ongoing feedback, establishing performance expectations and by

conducting performance reviews.

Prepares schedules and

ensure that the restaurant is staffed for all shifts

Experience and Education :

One to

three years of management-level hospitality and / or restaurant work experience

required or a minimum of 6 months as a Shift Supervisor at Benihana with good

performance and positive results.

High School

Diploma or GED Equivalent preferred.

Proficiency

in food planning and preparation, purchasing, sanitation, security, personnel

management, recordkeeping, and preparation of reports.

Previous

experience in teppanyaki-style restaurant preferred.

Knowledge

of computers (MS Word, Excel).

Must

possess a valid driver’s license where applicable.

Must be

eligible to work in the United States.

Must agree

to background check.

ServSafe certified

alcohol service certified preferred.