Restaurant Manager

Job Description

Job Description

Summary: Managing food and beverage operations within budget and to the highest standards. Responsible for leading F&B team by attracting, recruiting, training and appraising talented personnel

Duties and Responsibilities include the following. Other duties may be assigned.

1. Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards. *
2. Preserve excellent levels of internal and external customer service. *
3. Design exceptional menus, purchase goods and continuously make necessary improvements. *
4. Identify customers’ needs and respond proactively to all their concerns. *
5. Lead F&B team by attracting, recruiting, training, and appraising talented personnel. *
6. Establish targets, KPI’s, schedules, policies, and procedures. *
7. Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork. *
8. Comply with all health and safety regulations. *
9. Report on management regarding sales results and productivity. *

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Associate degree (A. A.) in Culinary or equivalent from two-year college or technical school; or six to eight years related experience and/or training; or equivalent combination of education and experience.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Math Ability:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills:

To perform this job successfully, an individual should have knowledge of Microsoft Word; Microsoft Excel; Microsoft PowerPoint; Publisher; PageMaker; Internet Explorer and Microsoft Access.

Specialized Training:

Culinary Arts and Food Service

Supervisory Responsibilities:

Directly supervises employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds.