Restaurant Manager
About The Position
The Restaurant Manager supervises daily restaurant operations and, where applicable, restaurant and bar operations and room service. The role supports menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods, and works to improve guest and employee satisfaction while maximizing financial performance. The manager determines and implements training plans to achieve operational goals. The role leads food and beverage employees, coordinates staffing and daily operations, maintains service and sanitation standards, ensures compliance with applicable policies and laws, and promotes excellent guest service. It also includes employee coaching and development, handling guest concerns, overseeing shift operations when the Assistant Restaurant Manager is absent, and managing departmental financial matters such as purchasing and invoice payments.
Requirements
- High school diploma or GED and 4 years of experience in food and beverage, culinary, or a related professional area; alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 2 years of experience in food and beverage, culinary, or a related professional area.
Responsibilities
- Supervise and manage employees and day-to-day restaurant operations; understand employee positions well enough to cover duties in their absence.
- Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas.
- Review staffing levels to meet guest-service needs, operational requirements, and financial objectives.
- Lead, influence, and encourage the food and beverage team; promote sound business decisions, integrity, cooperation, and appropriate workplace behavior.
- Coach and mentor employees, identify development needs, and establish goals and plans to organize and prioritize work.
- Maintain employee productivity and provide leadership and direction for departmental goals.
- Ensure compliance with food and beverage policies, standards, procedures, applicable laws and regulations, food handling and sanitation standards, and liquor laws.
- Monitor alcohol beverage service for compliance with local laws.
- Establish collaborative relationships and guidelines that clarify employee expectations.
- Provide exceptional customer service and improve service through communication, guidance, feedback, and coaching.
- Manage daily service delivery and ensure quality and customer expectations are met throughout the guest experience.
- Act as a hospitality role model, empower employees to deliver excellent service, handle guest problems and complaints, and obtain guest feedback.
- Take corrective action and incorporate guest satisfaction into departmental meetings and continuous improvement efforts.
- Set performance standards, monitor performance, develop and deliver employee training, support fair treatment and retention, solicit employee feedback, and promote employee recognition.
- Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
- Analyze information and results to select solutions and solve problems.
- Assist servers and hosts on the floor during meal periods and high-demand times.
- Recognize quality products and presentations.
- Supervise daily shift operations in the absence of the Assistant Restaurant Manager.
- Oversee departmental financial matters, including purchasing and invoice payments.
- Assist with menu planning.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
