Restaurant Manager I

Areas USA, Inc•Miami, FL

11d

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 culture, and maintaining client relationships. The role helps promote a high-quality work environment and ensures personnel receive proper training and supervision during assigned shifts so service is prompt and courteous and complies with food and beverage standards, company policies, and procedures. The position is non-exempt and requires a high school diploma at minimum, with some college preferred, and 1–2 years of restaurant management experience. The role requires communication, organization, and customer-service skills, adaptability to a diverse workforce, and the ability to assist leadership in meeting organizational objectives. A basic understanding of location profit-and-loss goals, including labor, sales, and cost of goods, is also required. The role is physically active. It regularly requires standing for long periods, using hands and fingers, speaking, and hearing; frequently requires reaching, climbing, balancing, tasting, and smelling; and occasionally requires walking, stooping, kneeling, crouching, crawling, and lifting or moving up to 35 pounds. Required vision abilities include close, distance, color, and peripheral vision, depth perception, and focusing.

Requirements

High school diploma or equivalent at minimum.
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 achieving organizational objectives and goals.
Basic understanding of location profit-and-loss goals, including labor, sales, and cost of goods.
Ability to meet the stated physical demands, including lifting or moving up to 35 pounds and standing for long periods.

Nice To Haves

Some college.

Responsibilities

Understand the concept’s policies, procedures, standards, specifications, guidelines, and training programs.
Check food and beverage deliveries for quality standards.
Assist with ordering concept supplies, including food, beverages, smallwares, chemicals, and paper products.
Resolve customer complaints about food quality or service according to 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.
Keep records according to company standards.
Assist with preparing required paperwork, including forms, reports, and schedules, in an organized and timely manner.
Process invoices through the proper systems.
Arrange equipment maintenance and repairs 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.