Restaurant Manager

Position: Restaurant Manager

FLSA Classification: Professional Employee, Exempt

General Description of Work

The Restaurant Manager is a key leadership role within our team. As the restaurant manager you will report to the General Manager and be responsible for supervising, motivating, training and developing front of house team. The role requires the ability to deliver exceptional guest experience both for external and internal guests and ensure service standards are delivered daily.  You will have responsibilities including floor management (table touches), opening/closing duties, management tasks/duties, menu and service knowledge, pre-shift meetings, training and developing the team members. 

Essential Function:

• Coach,      inspire and motivate team members through leading by example and applying      the Genuine Management Coaching principles;
• Ensure      memorable guest experience, touch tables and anticipate needs.  All      guests are made to feel welcome and are given responsive, friendly and      courteous service at all times;
• Ensure      that the restaurant is set for success with opening and/or closing      duties/tasks;
• Work      with BOH management to ensure proper communication regarding menu options,      substitutions, etc.;
• Maintain      excellent and working knowledge of our menu and beverage program; be fully      versed on all new menu items and beverages;
• Maintain      open lines of communication between FOH and BOH to ensure that all food      and products are consistently being delivered;
• Assists      with scheduling team members;
• Examine      and inspect containers, materials, and products in order to ensure that      contents are correct and follows are inventory process;
• Assists      and lead certain management duties such as inventory, bar program,      training and development of front of house staff;
• Understand      completely all policies, procedures, standards, specifications, and      guidelines;
• Achieve      company objectives in sales, service, quality, appearance of facility and      sanitation and cleanliness through training of employees and creating a      positive, productive working environment.
• Control      cash and other receipts by adhering to cash handling and reconciliation      procedures in accordance with restaurant policies and procedures.
• Assists      with employment hiring and termination decisions in conjunction with      General Manager and human resources guidelines for approval or review.
• Fill      in where needed to ensure guest service standards and efficient      operations.
• Ensure      that all equipment is kept clean and kept in excellent working condition      through personal inspection and by following the restaurant's preventative      maintenance programs.
• Fully      understand and comply with all federal, state, county and municipal      regulations that pertain to health, safety and labor requirements of the      restaurant, employees and guests.
• Be      an engaged and productive member of the management team provide      suggestions and feedback.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: 

• At least 2 years of F&B operations management in a      fine dining environment or at a F&B hotel restaurant at a 4 or 5      star/diamond level of service;
• Bachelors in Hospitality Management or F&B or      Restaurant operations or related field
• Combination of experience and education is acceptable
• A strong knowledge and understanding of all the FOH      roles; 
• Excellent communication skills both oral/written;
• Ability to work long hours- weekends, evenings 
• Team player ability to roll up sleeves and help the      team to ensure a successful operation.
• Financials- Understand financials and forecasting.      Strong systems knowledge with POS- Toast preferred or similar      system.  Basic knowledge with excel spreadsheets, word and other      common software programs. 
• Strong people skills and can easily connect with      external/internal guests and team members. 

Language Skills: 

· Ability to read, speak and interpret documents in clear English.

· Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability

· Be able to reach, bend, stoop and frequently lift up to 50 pounds.

· Be able to work in a standing position for long periods of time (up to 10 hours).

Reasoning Ability 

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.