Restaurant Manager

GENERAL SUMMARY:

The primary responsibility of the Restaurant Manager is to assist the General Manager and Assistant General Manager in overseeing the operations of the restaurant, with a guest and staff relations focus.

SUPERVISORY RESPONSIBILITIES:

• Primary focus of guest and staff relations along with opening the restaurant 

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES:

• Demonstrates and role-models the company’s Core Values and Leadership Principles.

• Handles guest concerns, complaints, and needs according to Company guidelines

• Addresses guest and staff issues in the moment and sees to their proper resolution or involves appropriate supervisors

• Manages employee performance through coaching, recognition, and corrective action 

• Performs the duties of manager on duty by maintaining a presence in the dining room and service

• Creates floor Charts on a weekly basis

• Performs all opening and closing duties

• Assist with Micros and R365 are up to date

• Adds Micros Buttons when needed

• Assists the GM with accountability of the wine and liquor ordering and inventory

• Plots Open Table

• Reviews and enters daily Avero Logbook

• Organizes dry goods, small wares and storage areas

• Assists in ordering par levels of restaurant supplies, checking in deliveries and maintaining proper costs of items

• Assists in organizing and moving beverage product in the absence of or in coordination with the Beverage Manager

• Plan for and lead pre shift in absence of the AGM/GM

• Takes responsibility for the management of back and front of house employees in the absence of or in conjunction with the General Manager and Assistant General Manager

• Makes recommendations to the Company on ways to improve as needed

• Other duties as assigned by the Director of Operations, General Manager or Assistant General Manager

EDUCATION AND EXPERIENCE:

• Should be able to properly execute and demonstrate all duties of servers, bussers, food runners, bartenders and hosts in order to teach proper protocol.

• Requires a high school diploma or equivalent, and/or 1-2 years similar concept management experience; 

• Knowledge of wines is beneficial;

• Knowledge of cocktail making and spirits is beneficial.