Restaurant Manager

Manager must be a multi-faceted leader and be able to operate within non-negotiable company values and drive the business in the following areas:


Responsible for delivering revenues and profits by developing marketing, sound financial planning and appealing restaurant service. Managing the Employee Life Cycle by (selecting, hiring, training, developing, and retaining employees.)

Job Duties:

*Establishing Community Service and Public Relations by developing and implementing marketing strategies as well as identifying and evaluating competitors and tracking change in demands.

*Meet restaurant financial objectives by preparing annual forecasts and budgets; analyzing variances; initiate corrective actions; develop and implement strategies to increase average meal checks.

*Control purchases and inventory; review and evaluate usage report; analyze variances and take corrective action.

*Maintain operations by adhering to policies and standard operating procedures and by maintaining production, productivity, quality and excellent customer service.

*Maintain customer satisfaction by monitoring and auditing food, beverage and service and developing strong relationships with customers.

*Recruiting, selecting, orienting, training, assigning job duties, scheduling, coaching, counseling, and disciplining of management staff.

*Maintain safe, secure and healthy facility by following and enforcing top sanitation standards and procedures by complying with state and local health and legal regulations.

Benefits:
• 2 weeks paid vacation per year
• Health, Vision & Optical Insurance Offered

License:

• ServSafe
• U.S. Work Authorization
• TABC

Requirements:

Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Effective Verbal and Written Communication, Customer Focus, Management Proficiency, Profitability Management, Foster Teamwork, Self-Motivated. High Energy Level and a Great Multitasker. Regular and reliable attendance. Catering Experience is a plus!