About the position
The Restaurant Manager is responsible for inspiring, leading, and overseeing the restaurant and team members on an ongoing basis in order to make Fiddler's Bar and Grill every family’s first choice for a wonderful meal together. In order to achieve this goal, the Manager is responsible for ensuring that employees are being developed, working together as a team, behaving professionally, providing great service to our guests and making our product with precision. In addition, the Manager is responsible for marketing to our guests and achieving their financial targets while maintaining a safe, clean environment. By focusing their time against high impact activities and training others to perform the more routine job duties, all of this can be accomplished.
Responsibilities
- Building the Capability and Loyalty of the Team by improving team skills and productivity through team meetings, performance management, and supervising training and development.
- Ensuring the management team is highly functional and can perform routine and management activities at a high level.
- Ensuring the management team is inclusive of Shift Supervisors and the team speaks with one voice.
- Effectively managing the employment and staffing process by recruiting and selecting qualified team members and exercising good judgment to discipline and terminate team members when necessary.
- Overseeing and reinforcing restaurant routines and ensuring the execution of the operating standards such as training, cleaning, opening/closing, delivery, etc.
- Reviewing the work delegated to others while maintaining accountability.
- Quickly and effectively resolving employee concerns and potential problems.
- Rewarding, recognizing, and motivating the team.
- Increasing Guest Loyalty/Building Sales through building guest relationships, ensuring proper staffing and skill deployment, managing systems and people to ensure product quality, and executing promotions and marketing.
- Ensuring the Financial Health of the Business by developing annual and quarterly business plans, reviewing systems execution, analyzing financial and guest feedback information, and developing corrective action plans.
- Leading peak revenue periods in the restaurant by being visible to guests and team members, continuously coaching team members, and optimizing the efficiency of store operations.
Requirements
- Minimum of two years’ leadership experience in food & beverage managing large teams.
- Experience in a bar/restaurant setting preferred.
