Restaurant Manager

Santa Fe Cattle Company FOH Manager Job Description / Expectations Job Description Understandcompletely all policies, procedures, standards, specifications, guidelines andtraining programs. Superviseoperation of bar to maximize profitability, minimize legal liability, andconform to alcoholic beverage regulations. Ensurethat all food and products are consistently prepared and served according tothe restaurant’s recipes, portioning, cooking, and serving standards. Achievecompany objectives in sales, service, quality, appearance of facility andsanitation and cleanliness through training of employees and creating apositive, productive working environment. Controlcash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with restaurant policies and procedures. Fillin where needed to ensure quest service standards and efficient operations Prepareall required paperwork, including forms, reports, and schedules in an organizedand timely manner. Ensurethat all equipment is kept clean and kept in excellent working conditionthrough personal inspection and by following the restaurants preventativemaintenance programs Ensurethat all products are received in correct unit count and condition anddeliveries are performed in accordance with the restaurants receiving policiesand procedures. Schedulelabor as required by anticipated business activity while ensuring that allpositions are staffed when and as needed and labor cost objectives are met. Beknowledgeable of restaurant policies regarding personnel and administer prompt,fair, and consistent corrective action for any and all violations of companypolicies, rules, and procedures. Fullyunderstand and comply with all federal, state, county, and municipalregulations that pertain to health, safety, and labor requirements of therestaurant, employees and guests. Carryout restaurant marketing, advertising, and promotional activities andcampaigns. Performother duties as assigned by General Manager Requirements Mustbe 21 years of age. Beable to communicate and understand the predominate language(s) of therestaurant's trading area. Haveknowledge of service and food and beverage, generally involving at least threeyears of front-of-house operations and/or assistant management positions. Possessexcellent basic math skills and have the ability to operate a cash register orPOS system. Beable to work in a standing position for long periods of time. Beable to reach, bend, stoop and frequently lift up to 50 lbs. Musthave the stamina to work in a positive environment 50-60 hours a week. Be able to work in a Real, Fresh, Fun environment! #J-18808-Ljbffr