Restaurant Manager

Duties and Responsibilities Provide positive and proactive interaction with guests and maintain great relationships with guests. Manage the human resource function in the restaurant ensuring recruitment, selection, orientation, training, scheduling and performance management functions meet or exceed company specified criteria. Implement and maintain effective two‑way communication systems which reach all staff (pre‑meal, weekly, monthly meetings). Maintain a positive working relationship with clients and service teams. Ensure timely meal service and overall food quality and handling, safety, service and cleanliness standards are met in all service areas. Supervise service during dining hours. Respond to guest complaints in person at the time of the complaint or via e‑mail for electronically received complaints. Schedule staff and approve Hotschedules shift pickups. Carry out training and development of all staff to enable them to carry out their own duties and responsibilities. Train staff in proper execution of their job duties. Conduct a briefing of front‑of‑house supervisors prior to the beginning of service to ensure complete communication to necessary staff. Maintain knowledge of service requirements, detailed menu selections, major ingredients, appearance, texture, garnish and presentation. Participate in employee meetings, reviews and development. Assist with events on and off property. Skills and Qualifications High school diploma or GED. 3 years of supervisory experience, including alcoholic beverage service. Experience managing POS systems and daily cash controls. Operational knowledge of the cash register, cash handling procedures and reconciliation of multiple cash banks and reports. Strong customer service experience and knowledge of customer service techniques and high‑quality consciousness. Ability to supervise and motivate others while acting as a role model, knowledge of supervisory practices and procedures. Effective communication, problem‑solving, planning, organizational and creative skills; desire to contribute with innovative ideas. Manage time effectively and prioritize tasks for efficient service. Ability to delegate tasks effectively. Ability to work independently as well as in a team. Demonstrate good judgment and decision‑making skills. Ability to multi‑task as well as stay on task and concentrate with constant interruptions. Conformity to the highest standards of personal integrity and ethical behavior. Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint. Knowledge of Aloha, Compeat, Tripleseat and Hotschedules is a plus. ServSafe or Department of Health certification is a plus. Position Type / Expected Hours of Work This is a salaried position that is exempt from overtime pay. Our restaurants operate seven (7) days a week, excluding some holidays. A 50‑hour work week is expected, with hours that vary between 8 AM and 2 AM depending on location. Culture and Operations Our Managers must embody the Spirit of Hospitality and operate with the intent of ensuring Every Guest Leaves Happy. Managers and Chefs work closely together to ensure we always serve the highest quality food and beverage. Continued coaching and development of all staff in executing our service and guest satisfaction standards is a must. Our AGMs are leaders in living our Mission, Vision and Values. The Manager provides leadership and assistance to the General Manager to ensure that all team members are guest‑focused and team‑focused. The Assistant General Manager will exercise knowledge of restaurant operations, manage staff resources, provide counsel, develop and coach team members and help to build sales and profits while maintaining operating standards. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. #J-18808-Ljbffr