Restaurant Manager

Description

Job Summary

• Working in conjunction with the Vice President of Operations - plan and direct all restaurant operations. Maintain high standards of food, service, health, and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

General Accountabilities

• Recruit, hire, onboard and develop employees, maintain agreed upon staffing levels for the projected sales of the restaurant Communicate job expectations to employees and ensure all training is completed per company guidelines
• Hold team members accountable for their behavior and performance, addressing concerns promptly, including semiannual employee reviews
• Assist location with any vacancies as a result of terminations, promotions, resignations, or new developments
• Ensure product quality and consistency
• Create and maintain a guest first culture in the restaurant
• Maintain safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws
• Facility maintenance and upkeep
• Help prepare and complete action plans; implement production, productivity, quality and guest service standards.
• Review guest feedback and restaurant assessment results and implement action plans to drive system improvements
• Control costs to help maximize profitability
• Adhere to security and cash handling procedures
• Demonstrate competency in weekly inventory process and analysis
• Demonstrate competency in writing effective crew schedules and monitoring labor performance daily
• Drive sales goals and track results

Requirements

Job Qualifications

• Education: Associates degree (commensurate with experience)
• 3 years Supervisory experience in restaurant/kitchen setting

Skills

• Critical thinking
• Service orientation
• Judgment and decision making
• Management of personnel resources
• Time management