Restaurant Manager I

Areas USA, Inc•Inglewood, CA

21h

About The Position

The Restaurant Manager I supports the Unit General Manager in overseeing restaurant operations by helping deliver exceptional results, reinforce a strong culture, and maintain client relationships. The role assists with financial, operational, and guest service objectives while promoting a high-quality work environment. During assigned shifts, the manager trains and supervises personnel to provide prompt, courteous service in compliance with food and beverage standards and company policies and procedures. The position also supports day-to-day restaurant operations, including supply ordering, customer complaint resolution, sanitation and safety oversight, record keeping, paperwork, invoice processing, equipment maintenance coordination, and opening and closing procedures. The manager monitors food preparation and employee performance and helps ensure staff comply with company standards.

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 profit-and-loss goals, including labor, sales, and cost of goods.

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 food, beverage, smallware, chemical, and paper supplies.
Resolve customer complaints about food quality or service according to company standards.
Maintain sanitation standards and monitor staff and customers for compliance with health, safety, and applicable liquor regulations and state and local guidelines.
Maintain 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 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.
Train and supervise personnel during assigned shifts to ensure prompt, courteous service.
Perform other duties as assigned by the supervisor.