Manager

Restaurant Manager Job Responsibilities:

• Pleases customers by providing a pleasant dining experience.
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
• Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
• Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Maximizes bar profitability by ensuring portion control and monitoring accuracy of charges.
• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; and encouraging local businesses to hold social events at the restaurant.
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; and maintaining parking lot and walkways.
• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.
• Updates job knowledge by participating in educational opportunities, reading professional publications, maintaining personal networks, and participating in professional organizations.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; and exploring opportunities to add value to job accomplishments.

Restaurant Manager Qualifications/Skills:

• Customer service
• People management, fostering teamwork, and giving feedback
• Planning
• Developing budgets
• Self-motivated
• High energy Level
• Multi-tasking
• Resolving conflict
• Verbal communication

Education, Experience, and Licensing Requirements:

• 5 years of hospitality-related experience
• 3 years of restaurant manager or leadership experience
• Current food handler’s card and other certification as required by federal/state/local law
• Familiar with point-of-sale computers and software
• Comfortable using a computer, navigating Windows, Microsoft Office, and Outlook Email
• High school diploma or GED

Job Type: Full-time

Pay: $65,000.00 - $110,000.00 per year

Benefits:

• Health insurance
• Paid time off

Restaurant type:

• Bar
• Casual dining restaurant
• Fast casual restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

COVID-19 considerations:
Customers required to wear masks
Cleaning sanitizing multiple times throughout day
Screening procedure in place

Education:

• Bachelor's (Preferred)

Experience:

• Restaurant Experience: 5 years (Required)

License/Certification:

• Driver's License (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

Salary : $65,000 - $110,000