Restaurant Manager

Benefits:

• 401(k)
• Bonus based on performance
• Flexible schedule
• Opportunity for advancement
• Paid time off
• Training & development

POSITION: Restaurant Manager
Job purpose of the Restaurant Manager is in the restaurant operations and service; oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Special emphasis to be placed on kitchen management, food quality, and cost controls.

Activities & Responsibilities:

• Serve as subject matter expert for operations
• Model hospitality with all who come in contact with our restaurant
• Communicate effectively, share ideas, and take a positive approach to all situations
• Manage and facilitate daily operations of the restaurant
• Achieve company objectives in sales, service, quality, and appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Think critically to resolve issues as they happen in real time; think proactively to spot potential issues before they arise
• Make employment and termination decisions (Owner to be fully briefed before final decision).
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed per the restaurants receiving policies and procedures.
• Perform weekly assessments and provide feedback regarding current Team Member behavior
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Lead by example on holding all Team Members to policy standards, ex. Timeliness, grooming, cell phones, uniforms, etc. Partner with HR as needed.
• Teach, train, and coach all Team Members to policy standards, as listed above
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.