Hiring immediately

Restaurant Manager

$50,000-60,000 / yr

Job Description : Manager

SUMMARY

A Manager is responsible for working with the rest of the management team to run a profitable restaurant, lobby, and library where the quality of service, food and beverages are continually challenged and improved and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged.

SPECIFIC DUTIES & RESPONSIBILITIES (to include, but not limited to) :

I. Leadership

A Manager is responsible for working as a member of a cohesive management team that supports each other’s decisions and presents a united front to the staff.

This individual functions as a role model to staff. A Manager maintains a positive, win-win attitude, always working to improve the restaurant in conjunction with the General Manager.

II. Building Business

A Manager takes an active role in developing frequent diners through vowing to do whatever is necessary to ensure the return of every guest and to instill this philosophy in every employee.

A portion of every shift should be spent getting to know the guest, finding out what is important to them, what they like and don’t like.

A Manager develops new ways to increase guest counts.

III. Personnel

The Manager is responsible for assisting the GM with overseeing all aspects of the staffing of the restaurant, from a management level through hourly positions.

In particular, the following areas of responsibility :

Recruiting & Hiring

• A Manager is responsible for working with the management team to determine appropriate staffing levels.
• An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.
• All Managers are involved in the interviewing and selection of all employees, seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff.

Training

Every Manager is involved in the training process of all new hires. This process begins on the day the person is hired with a proper orientation and a clear understanding of the expectations of training.

No new hire is to start orientation or training without authorization from the Director of Operations that all paperwork is complete.

• The Manager-on-Duty is responsible for sitting down and reviewing the day of training with every trainee shift by shift.
• A Manager needs to continually develop the staff through the identification of ongoing training needs and the implementation of the necessary programs.

Staff Development

The Manager is responsible for continually assessing the status of the current team, developing action plans to address the developmental issues of each team member in conjunction with the GM.

The managers should always be looking at staff from within for promotions and working with those individuals to develop a plan of action.

Coaching, mentoring and developing the team of key hourly employees is critical for the success of the restaurant and the company.

IV. Financial & Profitability

A Manager is responsible for working towards maximizing sales and optimizing profits through the management of all cost centers.

A Manager must remain abreast of the budget and understand the reasons behind why the budgeted targets were or were not met.

Managers are expected to be able to analyze a monthly P & L, develop appropriate action plans and follow through on those plans with the guidance of the GM and Director of F&B.

A Manager must demonstrate a profit mentality by setting goals, following through and meeting goals. There needs to be a continual effort to find ways to reduce costs in all areas of the operation.

V. Quality of Operations

A Manager is responsible for understanding the acceptable levels of quality of our food and our beverages and as such to ensure that these products are ready for service every shift.

A Manager is expected to run a quality operation with attention to detail; in particular paying attention to temperature, lighting, music levels and the overall ambiance of the restaurant, lobby, and library.

Maintaining high standards in all areas of security, safety, cleanliness and sanitation are essential.

Quality Assurance & Sanitation

A Manager is responsible every shift for ensuring the quality of all aspects of the restaurant; including the food, beverages, service and physical structure.

Plant & Equipment Management

The Manager is responsible for the daily upkeep of the physical plant, in particular the following :

• Daily walk through of the restaurant, lobby, and library to determine areas which need attention or repair
• Maintaining a running punch list of need to have as well as nice to have items which are handled in a timely fashion as appropriate
• Planning necessary upgrades in a timely, well thought out way

VI. Technical Knowledge

The Manager must possess a working knowledge of the systems used within our company. In particular the Manager must be proficient in the following :

• Opening and closing procedures
• Producing accurate monthly inventories
• Food knowledge
• Beverage knowledge
• POS System
• Cash handling procedures
• Reservation system

VII. Problem Solving and Judgement

A Manager is always pro-active, seeking out potential problems before they arise. Consistent decisions must be made which are in the best interest of the guest, the employees and the owners.

A Manager is alert to all aspects of the operation throughout the shift and knows where to be and when. A Manager has the ability to make clear, concise decisions on his / her feet.

QUALIFICATION STANDARDS

• One to two years restaurant management experience preferred
• Able to stand for a 12-14-hour shift
• Able to work independently and make the right decisions for the business
• Basic math knowledge and comprehension (addition, subtraction, multiplication, division, fractions, and percentages)

Print Name

Signature Date

Last updated : 2024-05-17

Salary : $50,000 - $60,000