Restaurant Manager Jobs

About The Position

Requirements

• 3 years of previous and relevant experience in a high-end, high-volume restaurant.
• Must be twenty-one (21) years of age or older.
• Possess a strong familiarity with food service regulations and proper food handling procedures.
• Demonstrate strong operational skills and excellent customer service skills.
• Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems.
• Be a creative thinker who can run the restaurant while generating new sources of revenue.
• Have the ability to remain calm and composed under pressure.
• Excellent communication skills, both written and verbal.
• Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
• At the time of hire, must have a valid Food Handler Card, a valid Alcohol Awareness Training Certificate and a Sheriff Card/Non-Gaming.
• Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.
• Be able to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.

Responsibilities

• Provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved.
• Acts as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service.
• Creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence.
• Assist the General Manager with staffing, training and development for all hourly front-of-house employees.
• Ensure that company standards are met by communicating effectively with our employees and consistently reinforcing our policies and procedures.
• Reinforce company rules at all times, including uniform, grooming and timeliness of employees.
• Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff.
• Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements.
• Aid the General Manager in investigating and resolving guest complaints.
• Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency.
• Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members.
• Embody and deliver on exceptional service and hospitality