Restaurant Manager

JOB SUMMARY:

Responsible for assisting the General Manager with the overall operation of a single restaurant.

ESSENTIAL FUNCTIONS:

Must be willing and able to:

• Master financial procedures
• Authorize comps and voids for all service personnel
• Assist with the maintenance of portioning and product specification
• Ensure adequate evening prep levels based on business levels
• Maintain food quality standards including consistency and presentation
• Ensure proper food storage according to standing operating procedure
• Comprehend and adhere to sanitation guidelines as prescribed by standing state and city codes
• Perform a breakfast, lunch and/or dinner line check to ensure quality of all items
• Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning and any special needs
• Complete opening sanitation checklist, assign sanitation projects to hourly staff and follow up to ensure project completion
• Follow up with appropriate employees to ensure completion of assigned projects
• Assign employee work stations
• Identify and communicate inventory and equipment needs to ordering manager
• Track high cost items according to standing operating procedure
• Inventory and order appropriate restaurant supplies, i.e. liquor, food, linen, paper goods, cleaning supplies, general restaurant supplies, etc.
• Perform and extend and end of the month inventory
• Create atmosphere including lighting, music and temperature levels
• Follow Maggiano’s Little Italy termination procedures
• Uphold applicable policies and requirements of employment laws
• Review and amend agenda for shift service meetings (to be conducted by shift manager)
• Master all job functions of both front and back of house employees
• Address customer complaints and problems effectively and courteously on an as needed basis
• Master use of equipment and utensils related to the operation of the restaurant
• Communicate repair and maintenance needs to General Manager and/or appropriate repair source
• Supervise employees
• Promote team work among co-workers and employees
• Organize and conduct periodic informational seminars for employees
• Schedule, conduct and document employee reviews according to standing operating procedure
• Identify, address and document individual employee discipline problems according to standing operating procedure
• Complete projects as assigned in a timely manner
• Perform functions of position alone and without assistance if necessary
• Communicate cordially, effectively and clearly with co-workers and employees
• Perform calmly and effectively under pressure
• Perform more than one task at a time
• Perform varied duties to ensure proper restaurant operation according to standing operating procedure
• Refrain from smoking for the duration of the shift
• Adhere to standing “zoning” procedures
• Maintain a clean and orderly work area to ensure safety
• Communicate problems to appropriate supervisor and/or manager immediately

ACCOUNTABILITIES:

Must be willing and able to:

• Document appropriate information in Management Log Book daily
• Review information in Management Log Book daily
• Read Employee Motivational Forms daily and respond in a timely and appropriate manner
• Read appropriate Maggiano’s Little Italy Intercompany Memorandums
• Attend appropriate management meetings
• Attend appropriate periodic informational seminars
• Review Maggiano’s Little Italy Rating Reports and make appropriate adjustments
• Review food item sales data and make appropriate adjustments
• Review Catering function agenda daily
• Complete a daily labor report according to standing operating procedure
• Create effective work schedules for appropriate staff
• Confirm guest reservations to forecast guest count and ensure smooth shift operation
• Determine when to and proceed to discontinue liquor service to an intoxicated guest
• Responsibly and immediately advise co-workers of any suspected intoxication of guest
• Research current industry trends and effect changes accordingly
• Cultivate personal growth and entrepreneurial skills based on reviews and feedback from supervisors
• Establish a rapport with guests to promote goodwill and solicit opinions and ideas
• Maintain a well manicured appearance and persona that reflects the established image of the restaurant
• Comply with dress code
• Be an active team player
• Manage employees in a fair and equitable manner
• Develop employees and co-workers in job related procedures
• Follow supervisor’s instructions
• Work under more than average stressful conditions
• Make appropriate judgment calls under stressful conditions including customer/employee related issues
• Ensure that all food items are correctly recorded on computer register system
• Assist servers in preparing appropriate presentation of menu items
• Maintain clean and orderly work area throughout shift and leave it ready for business for the following shift
• Follow proper hand washing procedure (see sanitation article)
• Be responsible for the material in the Maggiano’s Little Italy Employee Safety Manual and Employee Handbook
• Enforce Maggiano’s Little Italy rules and regulations
• Develop strategies to control food and liquor costs
• Refer to weekly product report when purchasing
• Communicate with Director of Purchasing and Product Development when ordering an item not included in the weekly product report
• Review and update menu item descriptions for service staff

QUALIFICATION STANDARDS:

Prefer a minimum of 2 years management experience in a full service restaurant or the equivalent.

Must be willing and able to:

• Complete and obtain certification for Maggiano’s Little Italy Alcohol Awareness program
• Provide or obtain proper documentation of state and city sanitation certification
• Successfully complete the Maggiano’s Little Italy management training program
• Read and comprehend a catering contract
• Read and comprehend a purchase order
• Meet personal schedule requirements punctually
• Project a courteous, confident and flexible attitude
• Get along with co-workers, employees and guests
• Provide a clean, well manicured persona that reflects the established image of the restaurant
• Safely transport containers which weigh up to 30 pounds
• Sufficiently master English to communicate effectively
• Stand and/or walk for an entire shift
• Safely transport items throughout all areas of the restaurant on a slick and uneven surface and stairs where applicable
• Safely move about in all areas of the restaurant
• Accept constructive criticism
• Work a variable and flexible schedule which may include nights, weekends and holidays
• Perform in limited physical space with variable ventilation, smoke and extreme temperatures

RULES:

• May not take or give away any unauthorized company property including food or beverage
• May not work under the influence of alcohol or other mood altering substances
• May not resort to any physical violence or harassing behavior

Failure to abide by these and other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action including termination.

ACCESSIBILITY VARIES BY LOCATION