Restaurant Manager

Report to: General ManagerFLSA Status: Non-ExemptSchedule: Based on Business NeedsEssential Function:       Manage and run the bar and floor while coaching and developing; always lead by example       Ensure that all beverage products and food products are consistently prepared and served according to the restaurant's recipes, portioning, blending, execution of brand standards       Assist with employment and termination decisions, including interviewing, hiring, evaluating, and disciplining restaurant personnel as needed       Provide orientation of company and department rules, policies, and procedures and oversee training of new restaurant employees       Fill in where needed as business needs fluctuate       Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner       Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and following the restaurant's preventative maintenance programs       Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis       Coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities       Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures       Oversee the training of restaurant personnel in safe operation all bar/kitchen equipment and tools       Responsible for training restaurant personnel in cleanliness and sanitation practices       Responsible for maintaining appropriate cleaning schedules for dining/bar floors, walls, other equipment, and beverage storage areas       Check and maintain proper food holding and refrigeration temperature control pointsDepartment Responsibilities:       Ensures that the department is maintaining its agreed level of operating performance at all times       Communicates and delegates activities to the team       Ensures that all up selling opportunities are maximized within the department       Directs the setting up of the restaurant, ensuring all necessary work is completed prior to the commencement of service       Ensures that the restaurants operational budgets are strictly adhered to, all costs are controlled, and any expenditure approved       Is aware of all relevant suppliers and their products and orders accordingly as and when necessary due to business demand       Prepares department budgets or re-forecasts, as requested by the General Manager       Ensures that all department staff work hygienically and productively       Ensures that all restaurant personnel strictly adhere to manufacturers instructions of use of all machinery and equipment       Ensures that all restaurant equipment is maintained to operating specifications and completes weekly maintenance lists where necessary       Manages the completion of all administrative documentation including requisitions and internal transfers relevant to the departments accountability       Has a detailed knowledge of department brand standards and is able to explain the standards to the team       Creates and implements sales promotions and staff incentives, strictly requiring the authorization of the General Manager       Cleans tables and removes dishes after the customer leaves, or as needed       Carries loads of soiled dirty dishes to the dishwasher to be cleaned       Ensures availability of clean dishes, flatware, glasses, straws, napkins, and other dining materials       Resets tables when customer leaves for next customer party       Is able to remain focused and on-task       Sweeps and mops floors, even in the event that items are broken or spilledQualifications: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:       A minimum of 2 years of experience in management       At least 1 months experience in a similar capacity       Knowledge of MS Office, Rest.
365 preferably       Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reportsPhysical Ability:       Be able to reach, bend, stoop and frequently lift up to 50 pounds       Must be able to stand, walk, stoop, bend and kneel       Be able to work in a standing position for long periods of time (up to 10 hours)       Specific vision abilities that this job may require include close, distance, color, and peripheral vision, depth perception, and ability to adjust focusCompetencies:       Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things       Leadership Skills Exhibits excellent critical thinking and decision-making skills; Displays ability to have a highly motivated and energetic personality; Displays ability to take the initiative and exhibit flexibility; Motivates employees to work as a team to ensure that food and service meet appropriate standards.
Customer Service Skills Shows excellent guest service skills; Deals effectively with all business contacts; Always maintains a professional appearance and demeanor       Oral Communication - Ability to read, speak and interpret documents in clear English.
Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; Responds well to questions       Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information       Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity       Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans; Handles the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems       Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments       Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.
Completes tasks on time or notifies appropriate person with an alternate plan
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