FOH Restaurant Manager

Job Description

Job Description

Job Description:
Job Title: Restaurant Manager.
Reports to: Assistant General Manager.

• Promote, work, and act in a manner consistent with the mission of Vic’s River Grill: "Great food, great service, and great production by associates imbued with pride and enthusiasm."
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Estimate ingredients and supplies required to prepare a recipe.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control inventories of food, beverage, equipment, small wares, and report shortages.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assign duties, responsibilities, and workstations to employees in accordance with work requirements.
• Analyze operational problems, such as theft and waste, and establish procedures to alleviate these problems.
• Be knowledgeable of restaurant policies regarding personnel.
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation, and training, and conducting supervisory activities, such as creating work schedules or organizing employee timesheets.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Continually strive to develop staff in all areas of managerial and professional development.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental Activities and Responsibilities:

• Greet and seat guests, and present menus and wine lists.
• Be on the floor during peak hours touching tables and making sure all guests’ expectations are being met.
• Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.
• Present bills and accept payments.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
• Develop restaurant objectives, budgets, policies, procedures, and strategies.

Tools and Technology:

• Toast POS and Registers.
• Microsoft Excel.
• Microsoft Word.
• Microsoft Outlook.
• Microsoft Teams.
• XtraChef.
• Printers.
• Quickbooks.
• Resy Waitlist and Reservation Application.
• 7 Shifts Scheduling Application.