Restaurant Manager

Overview We are looking for a Restaurant Manager to join our team! The Restaurant Manager’s primary responsibility is to manage the flow of meal service and ensure guest service excellence in accordance with Lawry’s standards. The Restaurant Manager is also responsible for supervision of Front of House co-workers, effectively implementing policies, procedures and programs and utilizing leadership skills to manage co-workers in managing costs and labor. Responsibilities This position requires work on Friday, Saturday, Sunday, and all holidays, primarily closing shifts. Supervision of Front of House co-workers including scheduling. Coach and counsel of Front of House co-workers, including progressive disciplinary action. Comply with all of Lawry’s employment related policies and procedures and maintain a harassment‑free workplace. Participate in recruiting and interviewing applicants. New hire onboarding and training of hourly co-workers. Train and educate co-workers in menu/product knowledge and service standards. Enforce and adhere to health and safety policies and procedures. Consistently meet Lawry’s standards as an ambassador of the restaurant, inspiring the WOW Factor level of service, providing and exuding quality, professionalism, positive guest relations, and first‑class entertainment. Communicate effectively, both verbally and in writing, to provide clear direction to the Front of House team. Greet and accommodate individual and special needs of guests in a confident, well‑spoken and succinct manner, following Lawry’s SOP for delivering the finest dining and entertainment experience. Manage the flow of guests during meal service. Express and exchange ideas in spoken and written English in an average manner with co‑workers and guests. Demonstrate knowledge of Lawry’s Restaurants, including history, locations, service and meal hours, and frequent diner benefits. Demonstrate effective teamwork and cooperation with co‑workers, management, vendors and/or suppliers. Adhere to Lawry’s grooming standards. Complete all daily pre‑ and post‑manager shift duties. Cash control. Follow proper protocol to ensure effective controls of departmental processes and food & labor costs. Perform inventory. Ensure compliance with all federal, state and city laws surrounding the sale and consumption of alcohol. Demonstrate positive leadership abilities to motivate co‑workers to meet and exceed standards. Ensure all equipment and restaurant facilities are maintained and seek assistance with repairs as necessary. Perform other duties such as cleaning and maintaining assigned Dining Room, Bar, and restaurant areas, or administrative projects. Attend all mandatory employee meetings, training, informational and education sessions. Position Qualifications Shows confidence, energy, and enthusiasm with a professional, clean appearance, and a friendly, helpful, approachable demeanor. Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations. Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy. Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 30 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers. Advanced knowledge of wines, cocktails and spirits as well as proper handling and storage. Legal age to serve alcoholic beverages. Capable of multi‑tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner. Capable of establishing rapport in conversational English that is consistent with our fine dining atmosphere, including the ability to communicate at a sophisticated and mature conversational level, exhibit poise and comfort tableside with our guests and understand the nuances of conversational English. Basic math proficiency. Demonstrate competency in POS (Micros), reservation computer systems ('OpenTable'), scheduling software, Microsoft Office and any department‑specific systems in use. Demonstrate positive supervision and leadership abilities to motivate co‑workers to meet and exceed standards. Experience 2–3 years of Restaurant Manager experience in an upscale/fine dining restaurant. Experience with the discerning guest. Strong interpersonal skills and communication skills including oral and written skills. Commitment to hospitality and service excellence. Supervisory experience. Effective management skills to motivate and develop co‑workers. Possession of food certifications as required by local, state and federal law. Computer Skills: Competency in POS (Micros), reservation computer systems ('OpenTable'), scheduling software, Microsoft Office and any department‑specific systems in use. Education: High school diploma or GED preferred. Some college or culinary education beneficial. Salary Range: $75,000–$80,000 per year. #J-18808-Ljbffr