Summary 
The Restaurant Manager is responsible for the day to day operations of Ajax Tavern to include but not limited to opening and closing the restaurant, ensuring patio and bar are ready for service, scheduling, payroll and training. Manage reservation books and walk in business.  Work with culinary department to ensure all guests are served in a timely manner and service standards are being met, ascertain guest satisfaction and “touch” every table.  Maintain the details of service and overall cleanliness and detail of both front and back of the house.Job Posting Deadline:
Applications for this position will be accepted until December 22, 2024. Essential Job Functions
   Oversees service of lunch and/or dinner on a daily basis, ensuring service standards are consistently met and guests are happy
   Supervise and hold staff accountable to all standards on a daily basis, facilitates initial staff training and ongoing training for the Ajax FOH staff 
   Ensures schedules are completed and posted by Wednesday of each week for the following week while adhering to staffing guidelines and schedule according to business levels
   Handles staff corrective action, coaching and counseling adhering to the policies and procedures of the hotel 
   Responsible for cleanliness and upkeep of physical facilities and reports any maintenance issues to Engineering Department via the work order system
   Holds monthly staff meetings to provide open forum of communication, information about the hotel and parent company and continued training
   Attend and contribute to Food and Beverage meetings
   Enforce restaurant and hotel standards, procedures and policies
   Communicate with Executive Chef concerning quality, presentation, timing and guest comments
   Conduct daily pre-meal meeting and tasting, ensuing staff knowledge of food, menus, beverage, wine and service
   Ensure staff menu knowledge and service knowledge through verbal and written quizzes
   Maintains adequate supply by reviewing requisitions daily and recommend purchases to Director of Outlets to ensure accuracy of requisitions and control costs
   Maintain high level of guest satisfaction, makes immediate corrective action when guest needs are not met
   Maintain professional appearance and conduct at all times and ensures staffs appearance and conduct are impeccable
   Enforce local liquor and sanitation ordinances
   Assist with conceptualization and marketing of special events throughout the year
   Assist in emergency and security procedures as directed by management and the established emergency plan
   Conduct monthly wine and liquor inventories
   Establish and monitor sales incentives between service staff on a regular basis
   Supervise staff in their work maintaining high performance levels
   Supervise the care of equipment, minimizing waste, breakage and misuse
   Control covers and monitor revenues; summarize shift revenue report, deposits cash and tender properly
   Handle payroll and administrative duties, including PAF’s, employee performance evaluations, separation reports, etc. in a timely manner
   Complete tasks and projects delegated by your Supervisor and assist other departments as business volumes and staff levels demandThe budgeted salary range for this position is $75,000 to $80,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.
