Restaurant Manager

TITLE: Restaurant Manager
REPORTS TO: Chief of Staff and/or Controller ("Management")

SUMMARY OF POSITION:
Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve objectives set forth by Management in sales, costs, profitability, employee retention, guess service and satisfaction, food quality, cleanliness, and sanitation.

Regularly reviews processes and standards of performance using guess and employee feedback to develop plans for continuous improvement.

Must be committed to learning and improving through cooperation with other company members, and to coaching and developing the entire management team and staff.

DUTIES/RESPONSIBILITIES:
* Understand and conform to all policies, procedures, standards, and guidelines set forth by Management
* Ensure customer service is priority, making all guests feel welcome and attended
* Ensure all food and products are consistently prepared and served according to the restaurant's recipe, portioning, cooking, and serving standards
* Achieve company objectives in sales, service, quality, and appearance through proper training and creating a positive and productive working environment
* Control cash and other receipts by adhering to policies and procedures set forth by the corporate accounting office
* Make employment and termination decisions in accordance with policies and procedures set forth by the corporate Human Resources office
* Actively engages with customers to ensure operations are meeting guest expectations
* Continually trains and develops staff to ensure a standard of professionalism and appearance
* Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
* Ensures that all equipment is kept clean and kept in excellent working order through regular inspection and maintenance schedules
* Responsible for all restaurant inventories including food, liquor, beer, wine, equipment, and tools and must maintain detailed records of quantity on hand, costs, and quality levels
* Ensure product is always on hand as needed through systematic ordering and forecasting techniques
* Receive all deliveries and ensures accurate unit counts and condition
* Oversee all staff performance evaluations as outlined by the Human Resource department
* Schedule labor as require by anticipated business activity while adhering to federal, state, county, and municipal labor laws
* Be knowledgeable of all company policies and administer prompt, fair, and consistent corrective action for any and all violations of company policies and procedures
* Understand and comply with all federal, state, county, and municipal laws regarding safety, health, and labor requirements of the restaurant, employees, and guests
* Assist in developing, planning, and executing restaurant marketing, advertising, and promotional activities and campaigns
* Cooperate with all corporate needs and work alongside Management staff to improve all aspects of the business
* Assist Management in developing the annual budget and projections
* Respond to any and all concerns from the corporate level in a timely manner
* Effectively communicate all aspects of operations through regular management meetings
* Lead by example in all areas by becoming the expert in all aspects of the restaurant
* Participate in company policy and standards development as needed
* Be a role model and a teacher

QUALIFICATIONS:
* Minimum of 5 years experience as Restaurant Manager in a high volume setting
* Be able to communicate and understand in English
* Have knowledge of service and restaurant operations including both front-of-house and back-of-house operations
* Possess excellent math skills and have the ability to operate POS system
* Have knowledge of basic computer functions and applications, including Excel, Outlook, and Word
* Be able to reach, bend, stoop, and frequently lift up to 50 pounds
* Should expect to work at least 50 hours per week
* Demonstrate and leadership style that creates a positive working environment
* Must remain calm under pressure
* Be able to work lunch and dinner shifts on weekdays and weekends