Restaurant Manager

Description

Description

Job Title:    Restaurant Manager  

FLSA Classification: Salary Exempt Employee  

Reports To:   Regional Manager  

Position Summary: 

The Restaurant Manager will oversee all restaurant operations. This includes managing staff, ensuring customer satisfaction, maintaining restaurant quality, and driving profitability. The ideal candidate will have a passion for the food service industry, strong leadership skills, and a track record of managing successful restaurant operations. 

Minimal Essential Functions: 

Operations Management: Oversee daily restaurant operations to ensure excellence in customer service, food quality, and restaurant cleanliness. Implement operational strategies to enhance efficiency and profitability. 

Operational Leadership: Demonstrated success in driving operational performance to achieve targets in sales and profitability. 

Adaptability and Growth: Open to acquiring new skills and effectively responding to evolving industry trends and organizational strategies. 

Team Leadership: Recruit, train, and manage restaurant staff, promoting a positive work environment and high morale. Schedule staff shifts and manage performance, including conducting performance reviews. 

Customer Service: Ensure all guests receive exceptional service, managing customer feedback and resolving any issues promptly to maintain high levels of customer satisfaction. 

Financial Management: Monitor and manage the restaurant’s budget, including labor costs, supplies, and inventory. Analyze financial reports to identify trends and areas for improvement. 

Compliance: Ensure the restaurant complies with all health, safety, and sanitation regulations. Maintain up-to-date knowledge of industry laws and standards. 

Marketing and Promotion: Collaborate with the marketing team to execute promotions and events that drive business and enhance the Broken Yolk brand. 

Quality Control: Oversee food preparation, presentation, and kitchen operations to ensure adherence to Broken Yolk’s quality standards. 

Language Proficiency: Demonstrates proficiency in reading and writing in English. 

Management Expertise: Possesses experience in restaurant management, with a preference for those who have managed multiple locations or units. 

Professional Integrity: Exhibits a strong work ethic and sets high standards for personal performance and quality of work. 

Adaptability: Thrives in a high-paced work environment and effectively collaborates within a team setting. 

Communication Excellence: Possesses outstanding abilities in both written and verbal communication. 

Qualifications: 

• A strong foundation in hospitality, business administration, or a related field is highly valued. We welcome candidates who have equivalent professional experience in lieu of a formal degree. 
• We value a variety of experience levels and are flexible with the minimum requirement. While 2 years of restaurant management experience, particularly in breakfast/brunch operations, is beneficial, we consider a range of backgrounds and expertise. 
• Strong leadership skills and the ability to motivate and manage a diverse team. 
• Excellent customer service skills and the ability to resolve issues effectively. 
• Solid financial acumen, with experience managing budgets, P&L statements, and cost controls. 
• Knowledge of health, safety, and sanitation regulations in the food service industry. 
• Proficiency in restaurant management software and MS Office. 
• Ability to work flexible hours, including weekends and holidays, as required. 
• Ability to obtain a Food Handlers Card
• RBS Card

Physical demands: 

• Frequent lifting and/or moving items weighing up to approximately 30 pounds. 
• Regular requirement for bending, stooping, and kneeling. 
• Predominantly active role with routine standing throughout the shift, which may last up to 8 hours. 
• Periodic sitting for office-related tasks. 
• Occasional need to climb ladders for maintenance or access purposes. 
• Ability to adapt to a flexible schedule, including nights, weekends, and holidays as necessary. 
• Exposure to moderate noise levels typical of a restaurant environment, including kitchen equipment and dining room activity. 
• Visual acuity to monitor workplace safety and to manage operational standards. 
• Regular interaction with a variety of kitchen and service equipment, requiring caution and use of proper safety practices.  

Travel 

• None