FSLA Exempt Status

JOB OVERVIEW

The Restaurant Manager supervises the daily operations of the front of house and kitchen staff. Responsibilities include training, management of training and operational tools, support to staff, and creating a safe work environment. The Restaurant Manager implements and maintains a service and management philosophy which assists the Restaurant staff in achieving a standard of guest service that meet or exceed the company standards. Participates in weekly scheduling of staff and ordering of product.

REPORTS TO General Manager, Assistant General Manager

SUPERVISES All Restaurant Employees

KEY RELATIONSHIPS

Internal Kitchen Staff, Bar Staff, Restaurant Staff and Corporate Office

External Restaurant Guests, Vendors, Health Department Inspectors and local businesses

QUALIFICATIONS/SKILLS

Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee possesses the abilities or aptitudes to perform each duty proficiently, with or without, reasonable accommodation.

ESSENTIAL

1. Ability to speak, read and write English fluently.

2. Previous restaurant management experience.

3. Minimum of one year’s supervisory experience.

4. Ability to understand and implement cost controls.

5. Ability to use a computer.

6. Punctuality and regular and reliable attendance.

7. Interpersonal skills and the ability to work well with co-workers and the public.

8. Sanitation Certification

DESIRABLE

1. Minimum 1-3 years’ experience

2. Ability to communicate in a second language, preferably Spanish.

3. Previous experience as a bartender or server.

4. Previous experience with POS system, preferably Squirrel.

ESSENTIAL PHYSICAL ABILITIES

- Endure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping.

- Ability to stand, walk and/or sit and continuously perform essential job functions.

- Sufficient manual dexterity in one hand to be able to grasp, load and carry trays.

- Repetitive hand motion for extended periods of time.

ESSENTIAL JOB FUNCTIONS

- Coordinates all booked activities, i.e., banquets and catering

- Oversees & assists in the training and development of front of house and kitchen Staff.

- Maintain effective internal controls within the restaurant.

- Responsible for maintaining budgeted financial goals to ensure maximum profitability.

- Maintains knowledge of local competition and general industry trends.

- Maintains existing programs and policies to ensure the highest possible quality of service.

- Maximizes sales potential through marketing efforts and programs.

- Responsible for supervising all staff service during scheduled shifts including but not limited to mornings, afternoons and weekends.

- Oversees the standardization of portions used and assists in controlling of food, beverage, and labor costs.

- Assists with creation of weekly work schedules as necessary.

- Handles Guest complaints and needs as necessary.

SECONDARY JOB FUNCTIONS

- Assist with ordering of product.

- Assist with month-end inventories.

- Return business telephone calls and answer correspondence.

- Attend all required meetings

- Assist in scheduling

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

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