Restaurant Manager

Position Summary

The Restaurant Floor Manager is responsible for the overall direction, coordination, and evaluation of the Restaurant. Directly supervises all employees and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems in the restaurant and assigned outlets.

Duties and Responsibilities

· Selection, development, and performance management of employees.

· Participate in on-going education for team members, including daily pre-shift meetings.

· Manages and assists staff in service and duties.

· Responsible for employee schedules, performance reviews and mediating employee concerns and issues in a prompt and efficient manner.

· Resolve guest issues and concerns with a professional demeanor enforcing service standards as described in SOP’s.

· Maintain an open, professional communication with back of house staff.

· Coordinate and manage the entire operation of the venue during scheduled service, including flow of service, and implementing creative solutions as needed.

· Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and company policies and procedures.

· Schedules and trains employees in accordance with company policies. Handles cash problems efficiently. Handles customer problems in a courteous manner.

· Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.

· Maintain excellent communication with hotel management team and be able to provide constructive and well-informed solutions.

· Managing front of the house inventory as assigned.

· Managing all functions on daily checklist.

· Performing additional job duties requested by GM and Director of Food and Beverage.

Skills/Requirements

· Effective and timely communication and administrative skills.

· Must be able to work flexible hours including nights and weekends and Holidays.

· Knowledge of computers to fulfill management functions, including word and excel, POS System.

· Knowledge of Department of Health guidelines and standards.

· Knowledge of wines, spirits, and dish pairing.

· Self-disciplined and initiative; leadership ability; pleasant, polite manner and a neat and clean appearance.

· Ability to motivate employees to work as a team to ensure that food and service meet hospitality standards.

· Ability to calculate figures and amounts such as discounts, interest, commissions.

· Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

· Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Must be able to work in outdoor elements such as precipitation and wind with minimal ventilation and small/enclosed space.

· Ability to handle equipment, mirrors, or other display items as well as grasp, lift, push/pull and carry same physically and safely from shelves and otherwise transport up to 50 pounds.

· Must be able to exert well-paced ability in limited space and to reach other locations of the hotel/restaurant on a timely basis.

· Must be able to lift up to 30 lbs. on a regular and continuing basis.

· Must be able to bend, stoop, squat and stretch to fulfill required tasks.

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

· Talking and hearing occur continuously in the process of communicating with guests, supervisors, and co-workers.

· Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

· Requires manual and finger dexterity to use and operate all necessary equipment.

· Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Education

· Knowledge of POS

. Knowledge of Open Table

· High school or equivalent education required.

Licenses or Certificates

· Ability to obtain and/or maintain any government required licenses, certificates or permits must be “Serv Safe Certified” by the State of Florida.

Job Type: Full-time

Pay: From $65,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Fine dining restaurant

Shift:

• 10 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person