SuViche - Restaurant Manager

SuViche•Miami, FL

12d

About The Position

The Restaurant Manager oversees and coordinates planning, organization, training, and leadership to meet objectives for sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Hospitality should be at the forefront of the manager’s actions. The manager helps maintain a positive, productive, team-focused working environment and ensures efficient restaurant operations and consistent guest service.

Requirements

Must be at least 21 years of age.
Able to communicate and understand the predominant language or languages of the restaurant’s trading area.
Knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management experience.
Excellent basic math skills and ability to operate a cash register or POS system.
Able to stand for long periods, up to 10 hours.
Able to reach, bend, stoop, and frequently lift up to 50 pounds.
Stamina to work 50 to 60 hours per week.
Able to work in a fast-paced, high-stress environment while delivering on guest promises and maintaining a team-focused environment.

Responsibilities

Understand and follow restaurant policies, procedures, standards, specifications, guidelines, and training programs.
Ensure guests receive welcoming, responsive, friendly, and courteous service.
Ensure food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Meet company objectives for sales, service, quality, facility appearance, sanitation, and cleanliness by training team members and fostering a positive, productive work environment.
Control cash and other receipts by following cash-handling and reconciliation procedures.
Make employment and termination decisions consistent with General Manager guidelines for approval or review.
Fill in where needed to support guest-service standards and efficient operations.
Develop staff in managerial and professional areas.
Prepare required forms, reports, schedules, and other paperwork in an organized and timely manner.
Keep equipment clean and in excellent working condition through inspection and preventative maintenance programs.
Ensure products are received in the correct unit count and condition and that deliveries follow receiving procedures.
Ensure employee performance appraisals are completed promptly and in accordance with restaurant policies.
Schedule labor based on anticipated business activity, ensuring appropriate staffing and achievement of labor-cost objectives.
Administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures.
Understand and comply with applicable federal, state, county, and municipal health, safety, and labor regulations.
Provide advice and suggestions to the General Manager as needed.