Restaurant Manager

Job Summary: Manages and directs the daily operations of the restaurant, including selection, development and performance management of all employees including management of Front and Back of house. Manages the day-to-day operational and financial activities to optimize profits and ensure that guests are satisfied with their dining experience. 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. Understand and support completely all policies, procedures, standards, specifications, guidelines and training programs

Job Duties & Responsibilities:Staff, Management and Personnel:•Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.•Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards•Maintains accurate and up-to-date plan of restaurant staffing needs for front and back-of-house. Reviews staffing levels to ensure that the restaurant can be staffed at all times within the payroll budget allotted.•Responsible for recruiting, interviewing, hiring and effective training of new employees and provide on-going training to insure that service standards and product quality are consistent and maintained at all times. •Make employment and termination decisions.•Manages performance of employees and when necessary disciplines according to policy with action steps and feedback as required.•Insure that all staff, including management are provided with tools, materials and knowledge to continuously improve to insure our guests will continue to return again & again. •Continually strive to develop staff in all areas of managerial and professional development.•Motivates and coordinates multiple activities and tasks for restaurant staff to ensure guests are satisfied.•Insure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner. •Oversee and supervise management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback.

Guest Service and Care•Continuously strive to insure 100% guest satisfaction and that no guest leaves unhappy.•Ensure exceptional guest service in all areas at all times. Ensure that all guests feel welcome and are given responsive, friendly and courteous service. •Maintain high visibility on dining floor, including 100% “table touches”. •Be easily accessible to guests & staff at all times when on duty to enhance the dining experience and work environment. •Expediently responds to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. •Fill in where needed to ensure guest service standards and efficient operations.

Operational / Financial:•Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.•Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.•Oversees the operation of kitchen, dining rooms and bar to ensure maximization of profitability, minimize liability and conform to alcoholic beverage regulations and food handling safety.•Manage on and off site catering events. •Maintains a positive working relationship with vendors, suppliers and maintenance personnel.•Ensures all health and safety restaurant policies and procedures are followed.•Oversees the effective management of all food items, alcoholic and non-alcoholic beverages, other supplies and all inventories as needed.•Responsible for ensuring that all assigned financial related administrative duties are completed accurately, on time and in accordance with company policies and procedures. This includes accountability for daily sales reconciliation (e.g., counting sales [money], preparing daily balance sheet, payouts and promotional sales. Providing necessary information & data to accountants and proper storage of sales receipts and accounting records including invoicing and sales data (e.g., Micros reports).•Regularly review, develop, implement and / or evaluate all operating procedures and systems to insure relevancy, efficiency and productivity. •Performs sales operational functions using point-of-service (POS) restaurant software application. Create and prints reports (e.g., end-of-month, inventory, payroll). •Maintain and implement all technologies to insure good working order and to enhance efficient operations (such as phones, internet, computers, AV etc). •Maintains accurate employee information in a secure system in accordance with all federal, state and local regulations.•Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

Food and Beverage Planning, Health and Safety:•Responsible for ensuring consistent high quality of food preparation and presentation.•Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.•Oversees the timely ordering and delivery of food, beverage/liquor and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently.•Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.•Ensure that the building including attached property and it’s infrastructure is well maintained, kept clean and in good working condition through proactive inspections and preventative maintenance programs.•Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. •Review food and beverage estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient ongoing and purchasing of restaurant supplies. •Ensures proper dining room supply needs (e.g., china, flatware, glasses, logo paper goods, menus) to ensure proper amounts are available during the course of each day.

Marketing and Public Relations:•Develop, plan and carry out restaurant marketing, advertising and promotional activities/ campaigns, including management of Loyalty programs.•Full understanding and working knowledge of reservation system.•Work with managers and owner to create new marketing strategies, including social media opportunities.•Proactively market to neighboring businesses. Establish plan to bring in potential corporate clients and expand off-site catering. •Manage sales and growth of on and off site catering.•Create marketing emails and coordinate their timely release.

Performs all other related duties as assignedQualifications:•Bachelor's degree, or equivalent, preferred in hotel and restaurant management or related field. A combination of practical experience and education will be considered as an alternative.•Minimum of three years of directly related restaurant management experience in fine dining which includes personnel management and operational experience.•Working knowledge in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports.•Must be ServSafe Certified (Food & Alcohol) or TIPS equivalent•Experience in restaurant point-of-service (POS) systems (e.g., MICROS) and on-line reservation systems•Be able to work in a standing position for long periods of time (up to 6 hours)and work 50-60hrs per week. Also be able to reach, bend, stoop and frequently lift up to 50 pounds Be able to reach, bend, stoop and frequently lift up to 50 pounds