Restaurant Manager Jobs

About The Position

Requirements

• High School Graduate or General Education Degree (GED): or Work Equivalent
• Previous hotel restaurant experience preferred.
• Management experience required.
• Basic computer skills needed.
• Familiarity with Microsoft Office preferred.
• Experience with hotel restaurant systems such as MICROS is preferred.

Responsibilities

• Work with members of the food and beverage team in menu planning and development.
• Drive restaurant revenues through marketing, promotion and up selling efforts.
• Effectively manage restaurant budget.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor food portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditure is authorized and budgeted.
• Schedule staff hours and assign duties.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Perform service tasks such as clearing tables and serving food and drinks when necessary.
• Maintain food and equipment inventories and keep inventory records.
• Help to organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lounge facilities.
• Order and purchase equipment and supplies.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs, etc.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Greet guests, escort them to their seats, and present them with menus and wine lists.
• Take dining reservations.
• Compile and balance cash receipts at the end of the day or shift.
• Train workers in service, sanitation, and safety procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.