Summary of the Position Under the direction of the General Manager, the Restaurant Manager oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives in guest services and satisfaction, events coordination, front desk operations & training, food quality, cleanliness and sanitation. The Restaurant Manager is responsible for serving as a liaison between the culinary staff, hosts, and dining room staff.
Duties and Responsibilities
Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness, employee retention and satisfaction. Understand and implement all policies, procedures, standards, specifications, guidelines and training programs. Work as a member of the leadership team to achieve company objectives in event sales, service, quality, appearance of the facilities, sanitation and cleanliness through training of employees and creating a positive, productive working environment. Oversees all aspects of reservations & reception. Manage booking protocols to ensure that all restaurants seating is being maximized. Ensure that all hosts deliver attentive, courteous and efficient service to guests throughout, in accordance with the established standards and policies. Oversee and monitors all special guest requests. Plan, coordinate, and execute a diverse range of private events. Collaborate closely with clients to understand their vision and objectives for each event and provide personalized recommendations to enhance their experience. Oversee onsite event operations, including setup, staffing, and coordination of all event elements Act as the main point of contact for private event clients throughout the planning process, providing exceptional service and maintaining strong relationships. Monitor event performance and gather feedback to continuously improve our offerings and exceed client expectations. Stay informed about industry trends, emerging technologies, and best practices in event management Fill in where needed to ensure guest experience is never compromised as a result of operational challenges. Prepare all required paperwork, including forms, and reports in an organized and timely manner. Schedule event service staff as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes.
