Restaurant Manager

Benefits Bonus based on performance Dental insurance Health insurance Paid time off Vision insurance Position Restaurant Manager Reports to General Manager Overview The Restaurant Manager (RM) is responsible for supporting the General Manager (GM) and the Assistant General Manager (AGM) in overseeing all aspects of restaurant operations to ensure the highest level of customer service, efficient business performance, and a positive work environment for all employees. The Restaurant Manager will support the team, manage resources, and ensure compliance with all operational standards and regulations. Key Performance Elements / Essential Functions Operational Management Supports the GM and AGM in efficient and effective restaurant operations on a day-to-day basis. Assists and complies with all aspects of inventory, purchasing, receiving, and storage of company-specified products. Ensures high standards of food quality and service. Ensures building, equipment, furniture, and fixtures are in good repair, clean, and maintained regularly, reporting maintenance issues to the GM and AGM. Upholds restaurant mission, vision, philosophy, and core values through behavior and action. In the absence of the GM, the AGM is responsible for managing and directing all aspects required within the restaurant. Financial Management Assists the GM and AGM in managing the restaurant's labor, cost of goods, and overall budget, and makes required adjustments to labor & schedules on a shift-to-shift basis without compromising the Guest experience. Monitors financial performance, including sales, expenses, and profitability, with the GM and AGM. Assists with the inventory, purchasing, receiving, and storage of company-specified products. Assists in providing an ability to drive sales through community engagement – becomes a presence in the community. Prepares reports as requested on financial performance for the Operations Leadership Team and Restaurant Support Center. Staff Management Clearly and consistently communicates all restaurant policies and procedures and holds team members accountable for compliance. Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees. The restaurant’s tertiary point of contact for selecting, training, developing, and motivating team members to achieve operational excellence. A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Works with the GM and AGM to appropriately schedule FOH and BOH employees to ensure adequate coverage and the labor budget is met. Provides ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities. Sets the standard for the restaurant through leadership by example. Ensures a safe and harassment-free environment for all Team Members and Managers. Resolves staff conflicts and handles disciplinary actions as needed. Customer Service Provides exceptional customer service and promptly addresses guest complaints and concerns. Monitors guest feedback and supports the GM in implementing improvements based on feedback (Yelp reviews, OpenTable reviews, Guest emails, etc.). Maintains a positive and welcoming atmosphere for guests. Marketing and Promotion Works with the GM, AGM, and Marketing Team to develop and implement marketing strategies to attract and retain guests. Executes company-wide promotional events and special offers. Compliance and Regulations Ensures compliance with all local, state, and federal regulations, including labor laws and health codes. Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely. Implements and enforces company policies and procedures to ensure compliance. Ensures building, equipment, furniture, and fixtures are in good repair and are regularly maintained. Position Requirements Minimum of 2 years of full-service restaurant experience along with experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, manager, etc.) in a high-volume full-service restaurant concept. Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills. Excellent interpersonal, listening, and communication skills. Excellent problem resolution and guest recovery skills. Attention to detail and analytical skills. Experienced and proficient in the use of basic computer technology (i.e., POS systems, Microsoft Office programs, etc.). Strong commitment to serving others in the community. Acts with integrity and treats others with respect. ServSafe certified. Commitment to Equal Opportunity We are an equal‑opportunity employer. We welcome all applicants and qualified individuals, who will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. #J-18808-Ljbffr Alma Nove