Restaurant Manager

Job Description

Job Description

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Training & development
• Vision insurance

Qualifications:

• Service and Hospitality is #1
• Passion to Serve Others
• Must be Reliable and Punctual
• Be Team-Oriented 
• Be Multi-Tasking
• Have Organizational Skills
• Have Excellent Communication Skills
• Ability to Thrive in the Fast-Paced Environment
• Have Positive Attitude
• Have Professional Appearance and meet Company Grooming Standards
• Food experience preferred, but not required

Responsibilities, Knowledge, Skills and Abilities

• Maintain Guest satisfaction by interacting with Guest.   Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times.
• Accomplish and maintain the highest quality of food, beverage and services
• Oversee food presentation, kitchen procedures and other food and service related areas
• Manage Food and Labor costs. 
• Must set and meet sales goals, weekly inventories, monthly budgets, etc.
• Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability
• Follow systems, policies and to provide guidance and implement changes to ensure quality standards
• Communicate daily to all employees any special instructions, shift meetings, promotions, etc. 
• Coordinates departmental responsibilities, trains all employees.
• Delegate the appropriate tasks and manage staff workloads.
• Follow guidelines for operational readiness, follow management flow patterns and check lists
• Must adapt to different personalities of Guests, vendors and coworkers without losing focus.  Must possess high professional ethics. 
• Must have cooperative and consistent levels of communication with BOH, FOH and management.  Must understand instructions, read written company memos and communicate with little or no additional direction.
• Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant’s preventive maintenance program.

 
·         40 - 45 hour / 5 day work week
·         12 week Training Program

• Free On-Shift Meals
• Paid On-Duty Meal Periods (after completion of training)