Restaurant Manager

Job Description Responsible for managing all aspects of a specific department(s) within the restaurant including the selection, development and performance management of restaurant Team Members, optimizing profits and increasing sales Key Responsibilities & Accountabilities Manage all areas of operations for a specific department including marketing and human resources, while ensuring the Company’s standards of quality, service and operations are maintained. Manage operations during scheduled shifts that include daily decision-making, staff support, scheduling, planning while upholding standards, product quality and cleanliness. Frequently interact with Guests and follow up on any issues or complaints they may have Maintain an accurate and up-to-date manpower plan of Department staffing needs. Prepares schedules and ensures that their department is staffed for all shifts. Use the Great People Selection process to interview hourly Team Members, ensuring Team Members hired meet Company standards. Staff, train and develop their department’s hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis. Identify operational opportunities to build sales and control costs; develop and implement plans to address opportunities (i.e., R&M, marketing). Perform liquor, wine, and beer check in to ensure proper invoicing. Ensure proper security procedures are in place to protect Team Members, Guests and Company assets, including security of beer walk-in, liquor room, store room, freezer and office. Prepare end of shift reports. Directly supervise Team Members. When acting as Manager on duty, oversee all of the restaurant’s operations Ensure great food is served to every Guest. Manages inventory efficiently, accurately, and in a cost-effective manner. Fosters open communication with kitchen and FOH staff #J-18808-Ljbffr