Restaurant Manager

POSITION PURPOSE:

Responsible for the general operation of food service operations. Oversees restaurant and dining room staff. Responsible for promoting good staff/customer relations through consistent implementation of company standards. Oversees management and profitability of other beverage-related areas of the food service operation. Responsible for supervising and training all beverage personnel and for maintaining cost and labor controls for that department.

ESSENTIAL FUNCTIONS: (include the following. Other duties may be assigned.)

Estimates food and beverage costs and requisitions or purchases supplies.

Maintains operating cost records.

Monitors budget to ensure efficient operation.

Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.

Inspects food and food preparation to maintain quality standards and sanitation regulations.

Investigates and resolves food quality and service complaints.

Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.

Requests identification from customers when legal age is questioned.

Manages and oversees general operations on a day-to-day basis.

Writes schedules for dining room staff.

Performs and analyzes various daily and monthly reports including budgets, sales forecasts and operating reports.

Monitors food costs and labor costs and takes corrective actions if necessary.

Provides and coordinates training and development program for all staff.

Monitors employee performance and participates in annual employee performance reviews.

Receives, reviews and acts upon complaints received from guests.

Ensures all safety and sanitation guidelines are followed.

ADDITIONAL RESPONSIBILITIES:

Responsible for all personnel in the Outlets.

Establishes and delegates work duties in each restaurant area.

Hires, orientates and trains front-of-the-house employees.

Conducts performance reviews of front-of-the-house employees.

Works with serving staff to ensure quality food and beverage presentation.

Enssures proper food-handling procedures.

Handles guest complaints.

Supervises and trains front-of-the-house employees.

Helps plan menus. Responsible for maintaining high food quality.

Controls waste and food cost.

Ordering, receiving, storing and issuing all food products.

Responsible for training of Outlets personnel and maintaining morale of the kitchen staff.

Responsible for health and safety regulation enforcement and maintaining a clean and safe kitchen.

Communicates possible problem areas to the manager.

Schedules all outlets personnel.

Holds outlets staff meetings.

Monitors all food served relative to appearance, temperature, sanitation and quality standards, and portion control.

Responsible for all meals being served according to the established policies and procedures.

Completes all performance evaluations of the employees under the supervision of the position holder.

Develops accurate long- and short-range financial objectives relating to liquor sales.

Responsible for the quality, presentation and speed of beverage service.

Ensures employees follow proper company procedures.

Responsible for scheduling bar personnel.

Works closely with banquet manager in preparing banquet functions.

Responsible for purchasing beverage-related supplies and maintaining bar inventory.

Responsible for generating revenue and providing effective cost controls.

Hires and conducts orientation and training of bar personnel.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand, walk, and taste or smell. The employee is occasionally required to sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 60 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions. The employee frequently works near moving mechanical parts.

The noise level in the work environment is high.

QUALIFICATION STANDARDS:

Education:

College degree in field applicable to hospitality management.

Experience:

Three to five years of restaurant management experience with proven skills in successful cost and labor controls.