The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant. Primary responsibilities include overseeing food preparation, ensuring compliance with health, safety, food handling, and hygiene standards, ensuring customer satisfaction with all aspects of the restaurant and dining experience, handling customer complaints, ensuring compliance with alcoholic beverage regulations, estimating food and beverage costs, managing inventory and purchasing food and supplies, conducting daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards, periodically evaluating restaurant equipment for repairs and maintenance, collaborating with chefs to develop appetizing menus, maintaining sales records and tracking cash receipts, preparing and submitting operations reports and other documentation requested by the regional manager, and performing other duties as assigned.
Knowledge, Skills, & Abilities:
Education/Certifications: High school diploma or equivalent required. Experience: Previous restaurant experience required, management experience preferred. Skills/Competencies: Strong supervisory and leadership skills, excellent interpersonal skills with a focus on customer service, excellent time management skills, excellent organizational skills and attention to detail, familiarity with food handling, safety, and other restaurant guidelines, proficient with Microsoft Office Suite or related software, flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.
Physical Requirements: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.
Manager FOH • Gilbert, AZ, United States
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