Job Summary

Responsible for the operations of the restaurant. Supervises and controls all activities and staff in accordance with established company standards, policies, and procedures. Plans, organizes, directs, and coordinates team members and resources of the restaurant in the best interests of the company to provide efficient, well-prepared, and profitable service of food, beverages, and other products, and ensures the comfort of guests while maintaining a positive reputation of the establishment. Responsible for the business performance of the restaurant, as well as maintaining high standards of service, cleanliness, consistency, health, and safety. As a key leadership position, it is fast paced, and demanding; combining strategic planning, organizational skills, dependability, professionalism, and day-to-day management activities.

Principle Duties and Responsibilities

• Ensures that all team members adhere to all company policies and procedures uniformly and without exception, such as uniform standards, attendance and reconciling financial transactions.
• Coordinates the entire operations of the restaurant and bar area and helps in any area of operations as circumstances dictate.
• Organizes and supervises shifts, establishes floor plans based on reservations and expected walk-in business.
• Responds to and resolves customer concerns and complaints. Corrects potential problems before they affect customers.
• Maintains highest standards and consistency of quality control, hygiene, legality, health and safety.
• Prepares and reconciles cash drawers, monitors, and maintains strict and consistent adherence to company cash control policies, including being responsible for any and all cash inconsistencies.
• Responsible for all cash security procedures regarding company safe, ordering change as needed, and disbursement of funds temporarily secured in company safe. Balances company safe before and at the end of the shift.
• Implements posted work schedules, while adjusting as necessary to cover team member call-ins or shortages and adjusts the number of staff on hand as business dictates.
• Maintains all inventory levels, attends to equipment issues and ensures that everything is in place for smooth operations.

Knowledge, Skill, & Abilities

• Ability to provide top-notch customer service in a fast-paced environment.
• A positive attitude and ability to work well under pressure with all restaurant staff.
• Able to work in a standing position for long periods of time.
• Able to safely lift and easily maneuver trays of food when necessary.
• Willing to follow instructions and ask questions for clarification if needed.
• Ability to work weekends, holidays, mornings, and nights.

Qualifications

• 2 years minimum of general manager experience
• 5 years minimum of restaurant experience
• Detail and deadline-oriented

• Strong analytical and problem-solving skills