Position Summary :
The Restaurant Manager is responsible for establishing and maintaining guest services. He / she is responsible for the various tasks involved in the overall operation of the restaurant including opening and closing the restaurant, measuring business trends, maximizing sales / profitability by developing staff, controlling expenses, shortages and all aspects of service delivery and guest satisfaction.
Fine Dining & Wine Experience is a plus.
Key Responsibilities / Duties :
- Ensure that each guest receives outstanding service by providing a friendly, professional environment which includes greeting and acknowledging every guest, maintaining outstanding standards, solid product knowledge and all other components of guest service.
- Provide leadership for employee relations through effective communications, coaching, training and development.
- Assist in managing culture and policy deployment in the areas of restaurant service and overall quality of the dining experience, safety, guest satisfaction, and employee relations.
- Responsible for the facilities day-to-day operations
- Plan and assign daily goals, tasks & assignments. Assure proper completion through follow-up.
- Assist in managing budget / labor and operating expenses for the purpose of driving revenue, controlling costs and increasing profit.
- Assist in managing compliance with state and federal regulations as well as, adherence to all Company policies and procedures.
- Assist in managing restaurant inventory, facility maintenance and staffing requirements.
- Perform other related duties as assigned.
Specific Knowledge, Skills, and Attributes :
- Leadership : A demonstrated ability to lead people, communication results, and motivate
- Planning : Ability to perform short and long range planning
- Excellent interpersonal and communication skills
- Excellent project and program management skills
- Quality orientation
- Computer proficient
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