Restaurant Manager- Coinjock Marina Restaurant

Acme Marina Management LLC•Coinjock, NC

8d•Onsite

About The Position

The Front of House Restaurant Manager is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff following company policies, speaking with guests to address concerns or solve problems and creating work schedules for restaurant staff.

Requirements

High school diploma or equivalent required.
Bachelors degree in Business Administration; hospitality management or culinary schooling is a plus
Strong supervisory and leadership skills.
Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
Experience with food and beverage (F&B) knowledge
Familiarity with restaurant management software - Toast and Sling experience preferred
Strong leadership, motivational and people skills
Acute financial management skills
Proficient with Microsoft Office Suite or related software.
Credentials in health and safety training
Ability to exercise good judgment in evaluation situations and making decisions.
Excellent interpersonal skills with a focus on customer service.
Excellent time management skills.
Excellent organizational skills and attention to detail.
Familiarity with food handling, safety, and other restaurant guidelines.
Enjoys working with the public to provide exceptional customer service
Adaptable to working in a fast-paced environment
Must have command of the English language

Nice To Haves

Bachelors degree in Business Administration; hospitality management or culinary schooling is a plus
Toast and Sling experience preferred

Responsibilities

Ensures customer satisfaction with all aspects of the restaurant and dining experience.
Handles customer complaints, resolving issues in a diplomatic and courteous manner.
Ensures compliance with alcoholic beverage regulations.
Estimates food and beverage costs.
Manages inventory and purchases food and supplies.
Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
Collaborates with chefs to develop appetizing menus.
Ensuring incoming staff complies with company policy
Training staff to follow restaurant procedures
Maintaining safety and food quality standards
Ordering food, linens, gloves and other supplies while staying within budget limitations
Supervising daily shift operations
Ensuring all end of day cash outs are correctly completed
Coordinating daily front- and back-of-house restaurant operations
Controlling operational costs and identifying ways to cut waste
Maintains sales records and tracks cash receipts.
Ensure compliance with safety, regulatory and sanitation policies
Performs other duties as assigned or required.