RESTAURANT MANAGER POSITION DESCRIPTION

Job Summary

The Restaurant Manager’s role is to deliver outstanding experiences at all times by ensuring consistent execution of all FOH and BOH systems and standards and managing profitability by providing and ensuring quality training, coaching and follow-through. The Restaurant Manager is accountable for service standards, systems, cleanliness, organization, Team Member engagement and delivering an exceptional Guest experience. 

Key Performance Elements/Essential Functions

Responsibilities and essential job functions include but are not limited to the following:

• Knowledge of all Dining Room systems and operations (To-Go, Counter, Bar and Service standards) as well as Kitchen (Expo, prep, line, quality identifiers and standards); must demonstrate the ability to run effective shifts in all aspects of the restaurant
•  Provides direction, coaching, and leadership for all FOH and BOH Team Members including training, safety and sanitation, as well as company policies and procedures
• Responsible for establishing and appropriately communicating goals to the Managing Partner on a regular basis
• Communicates effectively with the Management Team, hourly Team Members, vendors and the Restaurant Support Center (RSC)
• Proactively maintains restaurant facility, both exterior and interior, to excellence standards (clean, neat and organized)
• Ensures sufficient supply levels of tools available for both FOH and BOH Team Members to execute job responsibilities
• Writes and posts department schedule in a timely manner per company standard, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned according to forecasted sales and labor budget, while also taking Team Member availabilities and requested time off into consideration
• Knowledgeable of inventory procedures and is able to complete weekly inventory in their area of responsibility
• Interviews potential Team Members and assists in the hiring of all departments to maintain appropriate staffing par levels
• Effectively maintains an area of responsibility in restaurant that encompasses Guest Experience, Bar, Hospitality and Takeout. Responsibilities include service standards, sales focus and ensuring team member food and beverage knowledge by coaching before, during and after each shift

EDUCATION/TRAINING/WORK EXPERIENCE

• High school diploma, or general equivalency diploma (GED)
• Two years of management experience required
• Full-service restaurant management experience preferred

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

• Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry
• Exhibits strong Guest focus mentality with the ability to provide an exceptional dining experience for each Guest
• Ability to define, measure and attain stretch financial goals for the restaurant – with a focus on year-over-year sales growth, Guest count increases, effective staffing levels, great service, add-on sales, and labor cost management

PHYSICAL REQUIREMENTS

• Ability to sit or stand for long periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• While performing the duties of the Manager, they are regularly required to stand and walk; talk or hear, in person and use hands repetitively to handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.