Restaurant Manager - Full-time / Part-time

Description

The Restaurant Manager is a key member of the management team and is directly responsible for the oversight of restaurant operations on the property.  The Restaurant Manager will apply all their experience and knowledge to assuring that the wants and needs of guests are consistently met and/or exceeded.

Qualifications, Knowledge and Skill Requirements:

• Associate’s degree (AA) or 3-5 years of related experience in F&B management
• Proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint
• Knowledge of pertinent health regulations and liquor laws
• Must have food and beverage experience
• Proven management experience
• Strong business aptitude
• Must have strong service orientation
• Excellent written and verbal communication skills
• Highly organized, efficient, and detail-oriented
• Must have exceptional interpersonal skills
• Assist with special events with the F&B Department

Key Responsibilities of the Restaurant Manager:

• Daily management of restaurant operations
• Organizes and conducts pre-shift meetings to review specials, menu changes, house counts
• Assist Food & Beverage Director with event sales
• Greets guests at tables to ensure complete customer satisfaction attention to guest needs
• Supervises and develops servers, bartender, host/hostess, and other employees in the restaurant
• Oversees daily restaurant activities to include serving tables, bussing tables, seating guests, and general clerical/cashier duties
• Conduct training and refresher classes for all restaurant employees in the correct procedures
• Maintaining cost controls and conducting a monthly inventory
• Implement and maintain restaurant sales/marketing programs
• Quality assurance, guest service and training of all restaurant employees
• Responsible for overall guest satisfaction
• Ensure all employees are conducting themselves in a professional manner
• Perform daily walk-through to ensure full compliance with the Department of Health regulations
• Complies with applicable health, alcoholic beverage, fire, and other local/state laws
• Closing procedures and appropriate cash handling practices
• Perform other duties as assigned by the Food & Beverage Director

Working Conditions:

• Physical activity including long periods (6-8 hours) of standing, walking, and bending
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
• Noise level is typically moderate to loud
• Must be able to work weekends and holidays