Restaurant Manager

Butcher & Bull • Winston-Salem, NC

6h • $45,000 - $50,000 • Onsite

About The Position

Responsible for the general operation of food service operations. Oversees restaurant and dining room staff. Responsible for promoting good staff/customer relations through consistent implementation of company standards. Oversees management and profitability of other beverage-related areas of the food service operation. Responsible for supervising and training all beverage personnel and for maintaining cost and labor controls for that department.

Requirements

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees of organization.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra and geometry.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• College degree in field applicable to hospitality management.
• Three to five years of restaurant management experience with proven skills in successful cost and labor controls.

Responsibilities

• Estimates food and beverage costs and requisitions or purchases supplies.
• Maintains operating cost records.
• Monitors budget to ensure efficient operation.
• Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Investigates and resolves food quality and service complaints.
• Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Requests identification from customers when legal age is questioned.
• Manages and oversees general operations on a day-to-day basis.
• Writes schedules for dining room staff.
• Performs and analyzes various daily and monthly reports including budgets, sales forecasts and operating reports.
• Monitors food costs and labor costs and takes corrective actions if necessary.
• Provides and coordinates training and development program for all staff.
• Monitors employee performance and participates in annual employee performance reviews.
• Receives, reviews and acts upon complaints received from guests.
• Ensures all safety and sanitation guidelines are followed.
• Responsible for all personnel in the Outlets.
• Establishes and delegates work duties in each restaurant area.
• Hires, orientates and trains front-of-the-house employees.
• Conducts performance reviews of front-of-the-house employees.
• Works with serving staff to ensure quality food and beverage presentation.
• Ensures proper food-handling procedures.
• Handles guest complaints.
• Supervises and trains front-of-the-house employees.
• Helps plan menus. Responsible for maintaining high food quality.
• Controls waste and food cost.
• Ordering, receiving, storing and issuing all food products.
• Responsible for training of Outlets personnel and maintaining morale of the kitchen staff.
• Responsible for health and safety regulation enforcement and maintaining a clean and safe kitchen.
• Communicates possible problem areas to the manager.
• Schedules all outlets personnel.
• Holds outlets staff meetings.
• Monitors all food served relative to appearance, temperature, sanitation and quality standards, and portion control.
• Responsible for all meals being served according to the established policies and procedures.
• Completes all performance evaluations of the employees under the supervision of the position holder.
• Develops accurate long- and short-range financial objectives relating to liquor sales.
• Responsible for the quality, presentation and speed of beverage service.
• Ensures employees follow proper company procedures.
• Responsible for scheduling bar personnel.
• Works closely with banquet manager in preparing banquet functions.
• Responsible for purchasing beverage-related supplies and maintaining bar inventory.
• Responsible for generating revenue and providing effective cost controls.
• Hires and conducts orientation and training of bar personnel.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree