Restaurant Manager Jobs

About The Position

Requirements

• Be at least 21 years of age.
• Be able to communicate and understand the predominant language(s) of the organization’s trading area.
• Have knowledge of sales, service, food, and beverage, generally involving at least three years of hospitality operations and/or management positions.
• High school diploma or general education degree (GED).
• Possess excellent basic math skills.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop, and frequently lift up to 25 pounds.
• Must have the stamina to work 45 to 55 hours per week.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Knowledge of word processing software, spreadsheet software, inventory software, internet software, order processing systems, and database software are necessary.

Nice To Haves

• Communication skills
• Teamwork oriented
• Customer/client oriented
• Results driven
• Organizational skills
• Presentation skills

Responsibilities

• Managing the selling, planning, detailing, and executing events for all clientele to maximize profits.
• Ensuring clients receive the best customer service and event standards align with company and industry standards.
• Providing the highest quality of service to the client by providing quick and timely responses, immediate communication to the team, and developing professional, long-term business relationships.
• Being an example of professionalism through communication and detail orientation.
• Providing consistent and positive feedback to all team members by sharing knowledge learned.
• Updating training material as information becomes outdated.
• Staying up to date with email and weekly required duties.
• Assessing day-to-day situations, making timely adjustments, and communicating changes that affect other departments and team members.
• Working with the sales team, Director of Sales, and Operations to ensure all event details are executed to the highest standards.
• Reporting pertinent information to Director of Sales, Director of Operations, or applicable department.
• Maintaining the critical operating structure.
• Communicating all contract, deposit, and floor plan due dates, and required information deadlines to clients.
• Providing follow-up reminders to clients regarding progress against deadlines and required information.
• Supporting the sales team to ensure proposals and contracts are accurate.
• Working collaboratively with the culinary team to achieve food and beverage revenues, maintain quality, and give feedback.
• Communicating with clients in a timely fashion.
• Having an organized and efficient system to address on-going communication with clients and the Operations team.
• Contacting customers via telephone, email correspondence, or in person to obtain details needed to execute the event.
• Building and maintaining quality relationships with existing assigned accounts and increasing account base and volume of sales.
• Managing the sales process to include floral, bakery, and AV departments and capitalizing on upselling opportunities.
• Creating and reviewing staff plans and timelines for each event and communicating them to all departments.
• Representing the company in a professional manner.
• Complying with company policies and procedures.
• Treating others with integrity, fairness, respect, and understanding.