Description

The Restaurant Manager is primarily responsible for all front-of-the-house (FOH) functions on an opening, mid- or closing shift, including guest relations, supervision of all FOH staff and staffing levels, proper restaurant ambience, housekeeping, and set-up, food & beverage quality, safety and pace. The Manager ensures that the shift is run in a smooth manner and attends to any unexpected problems or emergencies that may arise. The Manager is also responsible for Food Quality and may be asked to assist in the preparation and execution of the Kitchens performance in any addition or absence of the Kitchen Manager. The Manager is responsible for staffing, scheduling, financial goals and staff development of the entire restaurant and catering operation.

Qualifications

• Minimum 2 to 5 years as a manager in a full service (table service with full bar) restaurant.
• Must possess strong leadership skills.
• Solid track record of success in previous assignments demonstrating upward career tracking.
• Strong communication skills
• Must be dependable, reliable and motivated.
• Able to work ten hour-plus shifts, with extensive standing/walking.
• May lift materials and/or product up to 50 pounds or more.
• Adhere to responsible alcohol service established by company policy.
• Understand and utilize all safety and sanitation practices as defined in the safety program; report any accidents.
• Pushing, pulling and lifting objects from lower to higher positions or moving objects horizontally, from position to position.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Other duties as required or assigned.