Manager Jobs

About The Position

Requirements

• At least 4+ years in a Management Role, preferably in a high-volume setting
• Knowledge of computers (MS Word, Excel)
• Proficient in food planning and preparation, purchasing, sanitation, food safety, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Broad knowledge of beer, spirits and wine with ability to recognize and promote important trends and capitalize on popular events
• Responsible alcohol service certification required
• Self-discipline, initiative, leadership ability and outgoing
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team
• Ability to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions
• Good communication skills for dealing with diverse staff
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation
• Ability to determine applicability of experience and qualifications of job applicants
• Must be able to work varied hours including nights, holidays and weekends

Responsibilities

• Managing the daily operations of the restaurant
• Selection, development and performance management of employees
• Overseeing inventory and ordering of food and supplies
• Optimizing profits
• Ensuring guest and associate satisfaction
• Adhering to company standards and service levels to increase sales and minimize costs
• Ensuring financial and personnel/payroll related administrative duties are completed accurately and on time
• Enforcing sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
• Ensuring consistently high quality of food preparation and service
• Maintaining professional restaurant image
• Managing food and beverage costs
• Supervising portion control and quantities of preparation to minimize waste
• Ensuring impeccable service at all touch points
• Conducting regular audits of steps of service and service style
• Partnering with departments to optimize guest experience
• Developing a culture that fosters a luxury experience for the guest
• Recognizing special occasions
• Ensuring proper food safety practices and procedures are in place
• Ensuring a safe working and guest environment
• Managing shifts including daily decision making, scheduling, planning, product quality and cleanliness
• Investigating and resolving complaints concerning food quality and service
• Providing direction to employees regarding operational and procedural standards and policies
• Direct hiring, supervision, development and corrective action of employees
• Continuing orientation and overseeing the training of new employees
• Developing employees by providing ongoing feedback and establishing performance expectations
• Conducting daily stand-up meetings
• Maintaining an accurate and up-to-date plan of restaurant staffing needs
• Preparing schedules and ensuring the restaurant is staffed for all shifts