Restaurant Manager

At Charger Hospitality in San Diego’s historic Old Town, every day is a celebration—where vibrant culture, lively entertainment, and authentic California history come together to create an unforgettable workplace. Enjoy competitive pay, employee perks, and a fun dynamic environment in the heart of Old Town. Apply today! Title Restaurant Manager / Supervisor Reports To: General Manager Department: Food & Beverage Summary of Position The purpose of this position is to meet all restaurant’s revenue, profitability and quality goals. A Restaurant Manager will ensure efficient restaurant operation and maintain high production, productivity, quality, and customer-service by Company standards. A Restaurant Manager achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change. Responsibilities Ensures that the guest service expectations, as set forth by the Company Handbook, are being met or exceeded Ensures Restaurant service staff is working as a cohesive unit to provide the highest level of quality and service as per the company standards Responsible for direct leadership, coaching and mentoring of the Restaurant service staff including Leads, bartenders, servers, food runners, and bussers Coordinate the entire restaurant operation Deliver superior guest services and ensure absolute customer satisfaction Respond efficiently and swiftly to Guest complaints Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining parking lot and walkways Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service Maintains constant floor presence during hours of operation Administers and monitors safety training packets ensuring all staff have completed their training Organize and coordinates scheduling Completes and produces daily financial reports and financial processes Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling employees Maximizes bar and restaurant profitability by ensuring portion control; monitoring accuracy of charges Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission Knowledgeable on all Company standards, procedures, processes and policies and adheres to each for all areas operations Maintains and creates reports and logs – financial, labor, violations, infractions, etc. Accepts, reviews and accurately files all statements and invoices received Must follow and lead all emergency and rain mode procedures Knowledgeable on current menu choices, specialties and menu deviations, menu item inventory, food preparation details, etc. When needed, preform host duties: handle the table reservations, direct Guest(s) to their tables, present menus, etc. Excellent money handling skills – accurately records and performs all money handling tasks Maintains a constant awareness of the Guests’ levels of satisfaction in order to handle any problems, which may arise Monitor assigned table section providing exceptional dining experience, delivering ordered items, fulfilling customer needs, offering desserts and beverages, taking proactive measures in removing courses, replenishing utensils, refilling beverages, etc. Maintain sanitary section; Performs basic cleaning tasks as needed Effectively communicates summary of shift to pertinent staff Completes all assigned opening and closing duties of the restaurant Utilize Point of Sale System to ring up sales, print checks, close checks and run server’s report, issue discounts/voids, etc. Ensure that all associates are following all policies and procedures, as set forth by the corporate team. Attends all scheduled employee meetings and brings suggestions for improvement All other duties as may be assigned Position Requirements Must have a Food Handlers Certification Must have RBS Certification Be self-motivated with the ability to perform with the highest professional and ethical standards Respond well to a changing work environment and able to perform at the highest level with minimal supervision Possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions Follow and adhere to all safety guidelines and company policies Ability to work outdoors, or indoors, during all types of weather. Ability to be able to perform under pressure, concentrate for prolonged periods and able to work long hours under stressful conditions Strong communication and interpersonal skills with the ability to interact with many types of personalities in a positive and productive way Must be able to work a variety of day, night, weekend, and holiday shifts Majority of shift will be spent on feet in a fast-paced environment and in close proximity to other people Ability to lift 25 lbs. frequently and up to 50 lbs. occasionally. Frequent bending, twisting, lifting and squatting will be required Knowledge and Experience Education: High School Diploma or equivalent Experience: Minimum of three (3) years Food & Beverage supervisory or related experience, preferably in a similar environment. POS (Point of Sales) Experience Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law. #J-18808-Ljbffr