Restaurant Manager

POSITION SUMMARY

The Restaurant Manager is responsible for supervising and assisting with the setup, service, and closing of the restaurant. This role is also responsible for ensuring the quality of service, compliance with health depatment, safety, and sanitation and alcohol awareness standards. This position must provide honest and kind hospitality to our guests and try to surpass thier expectations by leading by example the service teams.

 ESSENTIAL JOB RESPONSIBILITIES

• Be physically present on the floor during service to ensure service standards
• Anticipate guests’ needs, respond promptly, and acknowledge all guests
• Manage cash reconciliation, preparing cash deposits, and building banks
• Maintain high morale
• Operate ethically to protect the image of the company
• Engage all team members by hosting pre-shift meetings with a focus on the standards of service, detailed menu descriptions, large parties, and PX guests
• Support service staff by accompanying them to tables while overseeing their quality of service; coach and counsel service staff
• Oversee side work and train as necessary
• Inspect the dining room, including but not limited to staff uniforms, table tops, glassware, flatware, etc. to ensure quality control
• Ensure all health code department standards are being met
• Engage all customers on arrival, during the meal and on departure; record guest preferences, update profile and encourage reviews
• Adhere to company standards and service levels to increase sales and minimize costs
• Ensure all staff members are properly trained and up to date on wine and liquor laws
• Maintains and promotes updated knowledge of company policies and procedures
• Self-disciplined, shows initiative, possess leadership ability, and is outgoing
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Enforce disciplinary actions as needed
• Performs other duties and responsibilities as required or requested
• Plus if you have a DOH Food Handler Certificate

 KNOWLEDGE, EXPERIENCE, AND SKILLS

• Minimum of 2 years of food and beverage management experience required
• A professional and polished approach to leadership with a passion for hospitality
• A warm and gracious outlook, the ability to create stellar guest experiences
• Excellent verbal and written communication skills
• Ability to teach and mentor others with a positive attitude
• Positive attitude and strong work ethic with the mentality of a team player
• Must be open to working day or night shifts, week days, weekends, and holidays