Manager

Job Overview

Title: Restaurant Manager

Reports To: General Manager

Supervision of: Lead/Hourly Associates

Number of Hours Per Week: 45 plus hour work week, typically 8-10 hour shifts; must be able to work shifts, any day of the week, including Friday, Saturday and Sunday; two (2) days off per week with no guarantee that they will be consecutive. Hours of work, shifts and days worked per week may change periodically due to operational needs.

Qualification Standard

Prior management experience in a similar organization. Minimum of two (2) years restaurant management or related experience with an emphasis on building sales, managing inventory, customer relations and personnel management. High school diploma or GED is required. College degree in related fields may be considered in lieu of required experience. Must be able to display ongoing proficiency in the use of all restaurant equipment, as well as be able to handle all business/administrative, management, technical and training aspects of both the Front of House and the Back of House.

Essential Functions And Duties

• Essential functions are the basic job duties that an employee must be able to perform, with or without reasonable accommodation.
• Manages Restaurant Environment
• Ensures prompt, friendly service according to company guidelines.
• Directs overall activities and performance of associates.
• Ensures the immediate response and correction of all verbal guest complaints to self and staff; informs GM of all verbal and written complaints.
• Ensures guest contact and satisfaction through 100% table visits.
• Is responsible for the Responsible Service of Alcohol through associate training, communication and guest interaction.
• Maintains adequate departmental inventory levels.
• Ensures product preparation and presentation uncompromisingly meeting company standards.
• Effectively schedules associates to meet sales demands.
• Maintains effective safety and security programs according to company policy and government standards.
• Corrects unsafe practices or conditions.
• Promotes and manages restaurant organization, cleanliness and sanitation.
• Performs routine maintenance and immediately informs GM of needed repairs.
• Advises GM of any non-routine situation.
• Communicates with other managers daily through management log and shift change meetings.
• Manages Associate Performance
• Promotes quality recruitment and referrals of potential management candidates.
• Promotes The Fairfield training procedures of new managers.
• Helps maintain a trained staff through effective use of employment orientation, individual training sessions, associate meetings and implementation of company policy.
• Determines job assignments on a shift-by-shift basis.
• Develops an environment of constant development of associates, including informal shift reviews and participates in the development of written evaluations every six months.
• Assesses the effectiveness of associates, provides candid, fair feedback on a regular basis, and continuously works with associates on their areas of development.
• Conducts thorough approved interviews and makes hiring decisions related to hourly employees.
• Determines rate of pay for hourly employees, with approval by GM.
• Ensures an immediate response to all employee complaints and takes steps to address them; informs GM of all complaints and People Resources, when appropriate.
• Demonstrates proper execution of training systems as outlined by the company while emphasizing the importance of training to associates.
• Monitors acceptable associate performance and documents situations that require or could lead to disciplinary or corrective action, including termination of employment. Monitors progressive discipline when appropriate.
• Makes recommendations regarding the promotion of hourly employees.
• Assures compliance with company policies, practices and procedures.
• Maintain Controls.
• Responsible for a designated department of the restaurant.
• Responsible for controlling cost in the assigned department.
• Determines materials and inventory to be purchased for the assigned department.
• Maintains and controls the assets of the company.
• Assures compliance with local, state and federal laws, regulations and guidelines.
• Reports progress towards achieving restaurant performance objectives at management meetings.
• Complies with all cash handling procedures.
• Executes weekly/monthly food and liquor inventories/costs at the GM’s request and is accountable for completion.
• Responsible for preparing and submitting accurate daily/weekly paperwork to the GM.
• Development
• Demonstrates organizational skills.
• Completes all assignments and duties properly and on schedule.
• Develops goals and action plans for personal/professional growth.
• Serves as a role model for managers and associates.
• Develops self on all store related technology
• All other job duties assigned by the General Manager or a superior member of management in order to ensure the effective and orderly operations of the restaurant.
  
  

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