Address
Form of workRestaurant Manager
Job Purpose:
The Restaurant Manager supervises the operation of the restaurant on a shift-by-shift basis, with primary responsibility for the dining room area. Manages hospitality staff planning and staff development and maintains a safe environment.
All managers share responsibility for the following while functioning as the Manager-on-Duty:
GUEST
- Models hospitality skills/behaviors, including regular interaction and engagement with guests.
- Ensures guest satisfaction, inspires guest loyalty and ensures responsible alcohol service, through effective shift execution.
- Effectively handles guest complaints during shifts, turning unsatisfied guests into satisfied guests.
TEAM
- Conducts interviews of walk-in candidates and supports orientations for new team members when necessary.
- Ensures training programs are followed for team members in new positions,
- Plans and leads shift meetings, builds camaraderie, and solicits feedback.
- Participates in weekly manager meetings.
- Handles shift-by-shift on-the-fly coaching of team members.
- Handles shift-by-shift counseling of team members and seeks guidance from GM, AGM or Bar Manager for any termination decisions.
- Keeps General Manager informed of any and all employee relations issues, especially potentially concerning discrimination or harassment.
- Creates and executes plans for self-development, including but not limited to use of formal company training programs.
QUALITY OPERATIONS
- Utilizes all compliance systems, manager tools and procedures both in a timely manner, and with integrity (including but not limited to CSP/SOP’s, restroom checks, ticket tracker, line checks, guest check audits) to ensure proper shift execution.
- Conducts administrative manager functions as needed (entering invoices, end of day procedures, etc).
- Maintains high cleanliness standards, holds Team Members accountable for adherence to daily, weekly and monthly cleaning schedules.
- Helps to ensure adherence to ServSafe Alcohol, Food and HACCP standards.
- Assists in the rollout of new company programs, policies and procedures as requested.
SALES AND PROFITS
- Understands and executes all new product and marketing promotions.
- Manages shifts to achieve sales and profit goals (including labor and food cost management, and controlling expenses).
Restaurant Manager-specific Responsibilities Include:
TEAM
- Executes staff planning for department, conducts interviews and makes hiring recommendations to General Manager, AGM and Bar Manager.
- Creates weekly schedules for direct reports (Server, Cashier and Greeter) within budgeted labor guidelines, balancing Team Member and business needs.
- Develops direct reports by creating action/development plans when necessary.
- Provides coaching and follow up to direct reports to ensure execution of service standards and guest experience.
- Provides counseling and regular performance feedback for direct reports, and conducts timely performance reviews.
- Communicates effectively to direct reports by holding departmental meetings on a timely basis to communicate successes, new procedures, and areas of opportunity.
QUALITY OPERATIONS
- Understands and analyzes pertinent sections of restaurant performance tools (GEM, QSCs, audits, P&L), creates and puts action plans in place to address issues when necessary. Follows up with direct reports to ensure completion of plans.
SALES AND PROFITS
- Assists the General Manager with the execution of the Local Restaurant Marketing program.
- Keeps point of purchase and marketing materials up to date within the restaurant.
- Creates, develops and implements sales building incentives contests.
- Completes all other assigned duties or tasks.
ADDITIONAL RESPONSIBILITIES – Three or four-person teams
- Manages overall Audio-Visual Experience: equipment, Playportts, Buzztime consoles
- Manages Vending Program
Education/Training/Experience:
- Education: High School or equivalent. Coursework in restaurant management preferred.
- 1 plus years prior professional experience in restaurant/retail management desired.
- Must possess proper food handlers and alcohol dispensing certifications (if required by law).
- Valid driver's license.
- Satisfactory criminal history.
- General knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, computer operations.
- Good people management skills, communication and listening skills. Must be flexible and adaptable to change.
- Demonstrated time management and organizational skills.
- Must be self-motivated and detail oriented and have a passion for teaching others.
- Must be able to work a flexible schedule including days, nights, weekends and holidays.
- Work as a contributing member of a team.
- Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical computations.
Physical Demands:
The physical demands for this position are stands, walks, bends, lifts, and moves on an ongoing basis during working hours within a fast paced environment. These physical requirements can be accomplished with or without reasonable accommodations.
