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Essential Functions: General- Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
Financial-Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Food Safety and planning:
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/ local laws and ordinances.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image, proper uniforms and appearance standards.
Estimate food and beverage costs. Work with owners for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
Work with executive chef to ensure proper ordering and delivery of food orders and supplies.
Must be Serv Safe certified.
Must uphold all Serv Safe guidelines.
Guest Service:
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational Responsibilities:
Ensure that proper security procedures are in place to protect employee's guests and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Personnel:
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employee.
Oversee the training of new employee's as well as monitor the development of veteran employees.
Knowledge of computers ( MS Word, Excel)
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must possess a valid drivers license.
Must be eligible to work in the United States.
Must agree to background and credit check.
Personal requirements:
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must be out-going, must like people.
Must possess good communication skills for dealing with diverse staff.
Supervision of others:
20 plus employee's
Working conditions:
Hours may vary if manager must fill in for his/her employees or if emergencies arise
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds.
