Restaurant Manager - Giuseppi's Shelter Cove

SERG Restaurant Group•Hilton Head Island, SC

9d•Onsite

About The Position

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Promote, work, and act in a manner consistent with the mission of the SERG Restaurant Group. Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Requirements

Must be 21 years of age or older
Able to understand and speak using the predominant language(s) of guests
Excellent basic mathematical skills
Able to handle money and operate a point-of-sale system
Able to work in a standing position for long periods of time (up to 5 hours)
Able to reach, bend, stoop and frequently lift up to 50 pounds
Stamina and availability to work 55 hours per week, available days, nights, weekends and holidays
Must be eligible to work in the United States to apply

Nice To Haves

Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry preferred

Responsibilities

Compile and balance cash receipts at the end of the day or shift.
Perform various financial activities, such as cash handling, deposit preparation, and payroll.
Supervise and participate in kitchen and dining area cleaning activities.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control inventories of food, equipment, smallware, and liquor, and report shortages.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Be knowledgeable of restaurant policies regarding personnel.
Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.