Restaurant Manager

Job Description

Job Description

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Annual Base Salary + Bonus Opportunities

Paid Time Off (PTO)

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Hands on Training

Tuition Reimbursement

Career Growth Opportunities

Employee Rewards Program

Retirement Plan

oPromote, work, and act in a manner consistent with the mission of the SERG Restaurant Group.

oEnsure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

oEnsure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

oEnsure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.

oControl cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

oAchieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

oCompile and balance cash receipts at the end of the day or shift.

oPerform various financial activities, such as cash handling, deposit preparation, and payroll.

oSupervise and participate in kitchen and dining area cleaning activities.

oInvestigate and resolve complaints regarding food quality, service, or accommodations.

oEnsure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.

oControl inventories of food, equipment, smallware, and liquor, and report shortages.

oPrepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

oObserve and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

oSpecify food portions and courses, production and time sequences, and workstation and equipment arrangements

oForecast staff, equipment, and supply requirements, based on a master menu.

oInspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

oFully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

oSchedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

oAssign duties, responsibilities, and work stations to employees in accordance with work requirements.

oBe knowledgeable of restaurant policies regarding personnel.

oPerform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets

oOversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

oRecommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

oEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.

oConduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks

oAttend all scheduled employee meetings and offers suggestions for improvement.

oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.

oFill-in for fellow employees where needed to ensure guest service standards and efficient operations.

oBe 21 years of age or older

oThree or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry preferred

oAble to understand and speak using the predominant language(s) of guests

oExcellent basic mathematical skills

oAble to handle money and operate a point-of-sale system

oAble to work in a standing position for long periods of time (up to 5 hours)

oAble to work while walking for long periods of time (up to 4 hours)

oAble to reach, bend, kneel/squat, stoop and frequently lift up to 50 pounds

oAbility to maneuver the dining room and kitchen areas, may include tight spaces

oStamina for high volume service and walk for long periods of time

oUse hands to handle, control, or feel objects

oFrequent bending or twisting of the body

oMust maintain a neat, clean and well-groomed appearance

oStamina and availability to work 55 hours per week, available days, nights, weekends and holidays

oMust be eligible to work in the United States