Restaurant Manager

Job Description

Job Description

Summary of Position: The Restaurant Manager is primarily accountable for the overall management, supervision, and customer satisfaction within Chartroom Restaurant.

This position is expected to hire, train, and supervise all restaurant supervisors, to communicate and to coordinate closely with the Executive Chef, Line Cooks, and the Special Events Manager daily, and to assist all restaurant staff in the completion of their duties, as necessary.

Essential Functions:

1. Primarily accountable for supervision of the Chart Room restaurant, deck, and lounge.
2. Work in conjunction with the General Manger in the development and implementation of service standards and operating policies such as hours of operation, side work, service sequence, etc., to guarantee guest satisfaction.
3. Develop weekly (AM and PM) restaurant staffing schedules in conjunction with Food & Beverage manager and in accordance with budget guidelines established by the General Manager. Staffing and labor control includes all functions involving Land’s End restaurant, including special events.
4. Perform weekly review of timesheets, or more frequently if so directed, for conformity with schedule and other adopted payroll guidelines. Adjust as appropriate and forward them to the General Manager.
5. Hosting and seating customers.
6. Serving food and drinks.
7. Recruit and hire qualified personnel for all service staff in conformity with hiring guidelines established by the Human Resources Director.
8. Monitor training progress and ongoing service standards of all restaurant employees and ensure Land's End service standards are met prior to advancing any employee.
9. Meet and greet customers and maintain an active floor presence during busy periods.
10. Act as secondary trainer for all new employees, the lead server is primary trainer. Help ensure proper orientation and training through the development and use of approved job descriptions, employee manual, new hire check lists, training programs and testing.
11. Performs Restaurant Nightly Closing Duties including clearing and re-setting dining room; referencing following day's events and checking on status of special set-ups; monitors and checks servers closing duties; directing night cleanup on special assignments; running nightly or weekly reports; checking and depositing server deposits; depositing employee meal drop; communication with night audit; securing liquor and other high security areas; completing PM restaurant closedown list.
12. Maintain close working relationship with LE managers, kitchen, and restaurant staff to evaluate service and product with emphasis on quality control and guest satisfaction.
13. Ensure timely, diplomatic, and thorough communication with all staff.
14. Advises the General Manager of suggestions for operational efficiency and any other valuable information.
15. Assist GM (General Manager) with various reports, data input and inventory as directed, including Micros meal tallies, liquor inventory, daily timesheets, and labor analysis.
16. In conjunction with the special events coordinator, assist and supervise special event functions during shift, including staffing levels, presentation of charges and collection, administrative duties, and micros input.
17. Maintaining Land's End personal conduct standards among and especially yourself.
18. Conduct yourself as a manager, act professionally toward the public and staff and support the goals of Land's End.
19. Other duties as assigned

Required Knowledge, Skills, and Abilities:

1. Equitable in dealing with others and representing their views.
2. Sociable. Able to communicate, good listener, and gets along well with others.
3. Well-groomed and presents satisfactory manner.
4. Works well under pressure; maintains control even in the most demanding situations.
5. Experienced in all aspects of full-service dining: breakfast, lunch, dinner, wine, and beverage service, including merchandising of desserts, appetizers, wine, and alcoholic beverages.
6. Experienced in management of over 25 people, customer service, training, and specific knowledge of restaurant operations preferred.
7. Must have good working knowledge of food service sanitation and health codes.
8. Must be able to enforce Land's End policies.
9. Must have a valid TAP (Training for Alcohol Professionals) card and Food Handler Card.

Physical Requirements

1. While performing this position's duties, the employee is regularly required to stand the entire shift.
2. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls.
3. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms.
4. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus.
5. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, hot temperatures, humidity, and extreme cold.
6. The employee regularly encounters water, sanitation solutions, meat products, poultry products, seafood, and produce items.
7. The employee is frequently required to wash hands.
8. The noise level in the work environment is usually moderate to high.