Restaurant Manager

Crescent Careers•Berkeley, CA

About The Position

The Restaurant Manager leads food and beverage staff to ensure efficient department operations and achievement of business goals. The role is accountable for guest satisfaction, food and beverage service standards, and timely responses to guest needs. It also oversees associate hiring, training, development, performance, and corrective action; revenue and expense management; labor scheduling; client relationships; operational improvements; procurement; company assets; and compliance with applicable standards and regulations. The manager promotes clear communication, collaboration, and a safe, professional work environment while adhering to Restaurant/Hotel Standard Operating Procedures.

Requirements

Demonstrated written and verbal communication skills.
Ability to manage workload effectively.
Ability to lead, train, coach, motivate, and develop staff.
Ability to manage revenue, expenses, labor, procurement, and company assets.

Responsibilities

Lead food and beverage staff and ensure efficient operations and achievement of business goals.
Attend appropriate meetings and communicate with responsible staff to meet guest and employee needs.
Ensure food and beverage service standards are met and respond to guest needs promptly.
Resolve guest complaints courteously, using service recovery when applicable.
Work alongside staff to train them and model appropriate guest service standards.
Interview, hire, develop, train, evaluate, coach, motivate, and recognize associates; maintain training records and deliver corrective action or make termination decisions as needed.
Analyze quality issues, identify training needs, and implement improvements using available resources and in accordance with training policies and requirements.
Achieve business revenue goals by developing and implementing service programs.
Build and maintain client relationships to encourage repeat business and referrals.
Use sales and guest feedback to develop and implement changes to food and beverage operations.
Manage expenses, labor, procurement, and company assets to support hotel profitability and budget guidelines.
Schedule, monitor, and adjust labor based on business needs and the departmental budget.
Conduct routine inspections to maintain food, beverage, kitchen, and restaurant quality and comply with applicable standards and regulations.
Maintain a clean and safe work environment and follow procedures for guest and employee incidents.
Manage workload effectively and demonstrate clear written and verbal communication.
Promote collaboration and a positive, professional work environment.
Attend daily, weekly, and/or monthly department or hotel meetings to support communication and planning.
Adhere to all Restaurant/Hotel Standard Operating Procedures.