NTG - Restaurant Manager

Job Summary Responsible for the overall planning and directing of functional activities of the restaurant including marketing, sales, accounting, and general administration by performing the following duties. Duties and Responsibilities Meets the monthly and annual budget and plans for the restaurant including sales goals, profit projections, capital requirements, and staff requirements. Reviews the general business climate for the restaurant and adjusts staff and inventories as needed. Ensures financial reporting is consistent with restaurant standards and produced monthly. Promotes and directs restaurant marketing programs. Directly in charge of hiring, performance evaluations, and termination of staff. Directly in charge of ordering and delegation of ordering as needed. Schedules all staff shifts and communicates schedules timely and effectively. Maintains the facilities of the restaurant to produce high-quality food at the lowest possible cost. Ensures guests are serviced at the highest level of satisfaction through quality food, courteous employees, and quick response to needs. Ensures food safety and sanitation protocols are followed per company and health department regulations. Reports status information to the management monthly. Contracts for and follows up general maintenance and repair to the facility. Performs other related duties as assigned. Supervisory Responsibilities Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all staff. Develops and maintains a program for sound employee relations with staff at all levels of the organization. Provides guidance and direction to employees to assist in their professional development. Skills Oral communication skills Written communication skills Guest relations Diplomacy Organization Planning Project management Professionalism Time management Budget analysis Business analysis Market analysis Risk analysis Computer literacy Keyboard skills Education and Experience High school diploma or equivalent. Prior restaurant management experience helpful. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to outdoor weather conditions; extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to work near moving mechanical parts and fumes or airborne particles. The employee is occasionally exposed to wet or humid conditions (non-weather); work in high, precarious places; risk of electrical shock and vibration. The noise level in the work environment is usually loud. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb, balance, stoop, kneel, crouch, or crawl. The employee is frequently required to talk or hear. The employee must regularly lift and/or move up to 50 pounds. From $24 / hr #J-18808-Ljbffr