Restaurant Manager I

Areas USA, Inc•Boston, MA

22h

About The Position

The Restaurant Manager I supports the Unit General Manager in overseeing restaurant operations, delivering strong financial, operational, and guest service results, reinforcing a positive workplace culture, and maintaining client relationships. The role helps create a best-in-class work environment and ensures personnel are trained and supervised during assigned shifts so they provide prompt, courteous service in compliance with Food and Beverage standards and company policies and procedures. The manager helps maintain concept standards, food and beverage quality, inventory and supplies, sanitation, safety, records, paperwork, equipment, security, and employee dress code compliance. The role also addresses customer complaints and supports the leadership team in meeting organizational objectives.

Requirements

High school diploma or equivalent; some college is preferred.
1–2 years of restaurant management experience.
Excellent communication skills.
Strong organizational skills.
Strong customer service skills.
Ability to adapt to a diverse workforce.
Ability to assist the leadership team in reaching organizational objectives and goals.
Basic understanding of location P&L goals, including labor, sales, and COG.

Nice To Haves

Some college.

Responsibilities

Understand and follow all concept policies, procedures, standards, specifications, guidelines, and training programs.
Check food and beverage deliveries for quality standards.
Assist with ordering food, beverages, smallware, chemicals, and paper products.
Resolve customer complaints about food quality or service in accordance with company standards.
Maintain sanitation standards and monitor staff and customers to ensure compliance with health, safety, and applicable liquor regulations and state and local guidelines.
Maintain proper records in accordance with Areas standards.
Assist with preparing required forms, reports, schedules, and other paperwork in an organized and timely manner.
Process invoices through the proper systems.
Arrange for equipment maintenance and repair and other services as needed.
Maintain opening and closing procedures and security standards.
Advise the concept manager about associate performance.
Ensure employees follow company dress code guidelines.
Monitor food preparation and methods for compliance with brand and company specifications and standards.
Perform other duties as assigned by the supervisor.
Support the Unit General Manager in achieving financial, operational, and guest service objectives and maintaining client relationships.
Ensure personnel are properly trained and supervised during assigned shifts.