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Restaurant Manager

Atlas Restaurant Group

Job Description

Job Description

Restaurant Manager

GENERAL SUMMARY: 

The primary responsibility of the Restaurant Manager is to assist the General Manager and Assistant General Manager in overseeing the operations of the restaurant, with a guest and staff relations focus.

 

SUPERVISORY RESPONSIBILITIES: 

  • Primary focus of guest and staff relations along with opening the restaurant 

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES:

  • Demonstrates and role-models the company’s Core Values and Leadership Principles.

  • Handles guest concerns, complaints, and needs according to Company guidelines

  • Addresses guest and staff issues in the moment and sees to their proper resolution or involves appropriate supervisors

  • Manages employee performance through coaching, recognition, and corrective action 

  • Performs the duties of manager on duty by maintaining a presence in the dining room and service

  • Creates floor Charts on a weekly basis

  • Performs all opening and closing duties

  • Assist with Micros and R365 are up to date

  • Adds Micros Buttons when needed

  • Assists the GM with accountability of the wine and liquor ordering and inventory

  • Plots Open Table

  • Reviews and enters daily Avero Logbook

  • Organizes dry goods, small wares and storage areas

  • Assists in ordering par levels of restaurant supplies, checking in deliveries and maintaining proper costs of items

  • Assists in organizing and moving beverage product in the absence of or in coordination with the Beverage Manager

  • Plan for and lead pre shift in absence of the AGM/GM

  • Takes responsibility for the management of back and front of house employees in the absence of or in conjunction with the General Manager and Assistant General Manager

  • Makes recommendations to the Company on ways to improve as needed

  • Other duties as assigned by the Director of Operations, General Manager or Assistant General Manager

EDUCATION AND EXPERIENCE:

  • Should be able to properly execute and demonstrate all duties of servers, bussers, food runners, bartenders and hosts in order to teach proper protocol.

  • Requires a high school diploma or equivalent, and/or 1-2 years similar concept management experience; 

  • Knowledge of wines is beneficial;

  • Knowledge of cocktail making and spirits is beneficial.

Vacancy posted 13 days ago
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