Restaurant Manager

Restaurant Manager Job Description

 

Function:

The Restaurant Manager is responsible for the overall operation of the Restaurant. Key

responsibility areas include team performance, increased sales and profitability, effective cost controls, maintaining front and back of the house images standards, and development, training and retention of key associates. The incumbent is responsible to work actively to ensure the restaurant meets financial and operating goals.

 

 

Primary Responsibilities:

 

MANAGING PERFORMANCE

 

• Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines.
• Ensure adherence to all local, state, and federal laws and regulations.
• Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives.
• Utilize the Secret Shopper programs to develop guest oriented quality, service, and cleanliness action plans to enhance guest satisfaction.
• Ensure all safety and security systems and procedures are followed to ensure health and safety of employees and guests.
• Ensure monthly safety meetings are conducted and recommendations are acted upon as appropriate.
• Ensure secure, safe handling and transportation of funds.
• Support and implement the Corporate marketing programs.
• Responsible for the physical/aesthetic maintenance of the restaurant and maintenance of the Restaurant.

 

 

FOOD PREPARATION & PRODUCTION

 

• Ensure that all menu items are made according to recipe and presented to Restaurant manner/quality standard.
• Utilize food production and inventory tools available to support this responsibility.
• Maintain a working knowledge of all recipes, products and production procedures.
• Ensure established standards of food safety and sanitation are maintained.
• Purchase food products within established guidelines and assist in analyzing velocity reports to adjust these guidelines as needed. Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times.
• Plan menus and specials that are flavorful and popular with customers.
• Manage for efficient provisioning and purchasing of supplies.
• Supervise portion control and quantities of preparation to minimize waste.

 

 

GUESTS & ASSOCIATES

 

• Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count. Educate and empower subordinate managers and associates to act in a similar capacity.
• Ensure a safe and secure work and dining environment for associates and guests.
• Carry out supervisory responsibilities in accordance with all applicable laws and regulations.
• Demonstrate high ethical standards at all times, adhering to standards laid out in the Company’s Code of Ethics policy.
• Conduct regular associate/departmental meetings, utilizing tools provided by the support office.
• Ensure associates receive timely and meaningful performance reviews.
• Administer counseling and discipline to associates as necessary.
• Develop and plan associate contests to promote sales and increase per guest spend.

 

 

STAFFING & BUILDING A GREAT TEAM

 

§         Staff restaurant with quality employees who value guest service and are committed to high standards of performance.

• Utilize established methods for interviewing and reference checks using tools provided by the support office.
• Orient all new hires utilizing company handbooks and support materials.
• Provide training and recognition to employees at all levels and maintain a team-oriented environment.
• Work within established guidelines and policies for training and development of associates.
• Select and develop management internal promote candidates. Review staffing and succession plans with Corporate.

 

 

ADMINISTRATION & AUDITING

 

• Responsible for forecasting and generating restaurant annual budget. Maximize profit opportunities by developing realistic budgets.
• Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit potential.
• Responsible to meet or exceed budgeted sales and profit goals.
• Responsible to maintain labor efficiency ratios to ensure guest service and cost effectiveness.
• Responsible for restaurant P&L performance.
• Oversee all restaurant administrative requirements including cash handling, completion of guest liability, property, casualty, workers compensation reports, governmental compliance, i.e., OSHA posting requirements, federal, state and local labor law postings, manager’s Red Book, invoicing, etc.
• Ensure all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner.
• Maintain all employee files. Ensure that required documentation is complete and accurate within personnel files.

 

 

Minimum Qualifications :

 

• Education: High School or equivalent. Bachelor of Science in hotel/restaurant management or strong background in Culinary Arts is desirable. A combination of practical experience and education with be considered as an alternate.
• 3 plus years prior professional experience in restaurant management desired.
• Valid driver’s license.
• Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures, computer operations.
• Good people management skills, communication and listening skills. Must be flexible and adaptable to change.
• Demonstrated time management and organizational skills.
• Must be internally motivated and detail oriented and have a passion for teaching others.

Must be able to work a flexible schedule including days, nights, weekends and holidays.

Salary and Benefit Commesurate with Experience. Please apply for additional information about our company.