Restaurant Manager

Apex Entertainment FLSA Status: Exempt - Executive Reports To: General Manager Location: Apex Entertainment - Syracuse, NY Position Summary The Restaurant Manager is a member of the management team responsible for directing all aspects of the Food & Beverage operation, including restaurant, bar, kitchen, catering, concessions, and banquet operations, as applicable. This position is responsible for achieving financial objectives, developing team members, ensuring regulatory compliance, maintaining exceptional guest experiences, and executing company standards. The primary duty of this position is the management of the Food & Beverage department. The Restaurant Manager exercises independent judgment and discretion in managing operations, staffing, budgeting, employee performance, and guest service initiatives. While the manager may occasionally assist with non-exempt duties during peak business periods or emergencies, such duties are incidental to the primary responsibility of managing the department. Essential Management Responsibilities Direct, supervise, and manage all Food & Beverage operations. Lead, coach, mentor, and develop Assistant Managers, Supervisors, and hourly team members. Customarily and regularly direct the work of two or more full-time employees or their equivalent. Establish staffing plans based on forecasted sales and business volume. Hire, interview, recommend promotions, discipline, evaluate performance, and participate in termination decisions. Exercise significant influence regarding personnel decisions. Conduct performance evaluations and implement corrective action when necessary. Develop succession plans and leadership development programs. Ensure compliance with all company policies and procedures. Financial Leadership Manage departmental budgets and operating expenses. Monitor labor costs, food costs, beverage costs, and operating margins. Analyze financial reports including: Profit and Loss Statements Prime Cost Reports Labor Reports Inventory Reports Sales Trends Develop action plans to improve profitability. Control inventory and purchasing. Approve departmental purchases within authorized spending limits. Recommend capital improvements. Operational Leadership Ensure consistent execution of company operating standards. Oversee food quality, beverage quality, cleanliness, and presentation. Monitor guest satisfaction and implement service recovery procedures. Coordinate with Entertainment, Attractions, Events, Facilities, and Culinary departments. Develop operating procedures that improve efficiency. Ensure appropriate staffing throughout all operating periods. Oversee scheduling to meet business needs while controlling labor expenses. Compliance Responsibilities Ensure departmental compliance with all applicable laws and company standards, including: New York State labor laws Federal wage and hour regulations Health Department regulations Food safety requirements Alcohol service regulations OSHA standards Workers' Compensation requirements ADA requirements Company safety programs Maintain required certifications where applicable. Leadership Expectations The Restaurant Manager exercises discretion and independent judgment in matters of significance, including: Staffing decisions Labor deployment Guest recovery Budget recommendations Purchasing decisions Operational priorities Employee coaching and discipline Performance management Inventory management Policy implementation Guest Experience Create a culture focused on hospitality and guest satisfaction. Resolve guest concerns with professionalism and authority. Monitor service standards throughout all operating areas. Ensure a clean, safe, welcoming environment. Lead by example in providing exceptional hospitality. Team Development Recruit, interview, onboard, and train employees. Develop supervisors and future managers. Conduct regular coaching sessions. Facilitate departmental meetings. Recognize employee performance. Foster teamwork and accountability. Qualifications Required Fluent in spoken and written English. High school diploma or GED required. Associate's or Bachelor's degree in Hospitality, Restaurant Management, Business, or related field preferred. Minimum 3-5 years of progressive restaurant or entertainment food service management experience. Demonstrated leadership experience supervising multiple employees. Experience managing budgets and financial performance. Knowledge of food safety regulations and alcohol service laws. Strong organizational and leadership skills. Excellent written and verbal communication skills. Ability to analyze operational and financial data and implement corrective action. Proficiency with Microsoft Office and restaurant POS systems. Physical Requirements Ability to stand and walk for extended periods. Ability to lift up to 50 pounds. Ability to work evenings, weekends, holidays, and extended shifts based on business needs. Ability to move throughout all areas of the facility. Work Environment The Restaurant Manager works in a fast-paced family entertainment and restaurant environment requiring continuous interaction with guests, employees, vendors, and senior leadership. Success Measures Performance Is Evaluated Based On Food cost management Beverage cost management Labor cost management Revenue growth Guest satisfaction metrics Health inspection scores Safety compliance Employee retention Team engagement Financial performance Operational execution Leadership effectiveness Salary: $63000.00 - $70000.00 per year #J-18808-Ljbffr