Restaurant Manager

Position Title: Restaurant Manager

Position Summary: The position oversees and coordinates 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.

Essential Position Functions:

1. Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
2. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
3. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
4. 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.
5. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
6. Assist with employment and termination decisions.
7. Fill in where needed to ensure guest service standards and efficient operations.
8. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
9. 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.
10. 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.
11. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
12. 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.
13. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
14. 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.
15. Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
16. Understands and helps monitor basic safety and security procedures of the hotel.
17. Assist departments as needed.
18. Perform all other related duties as assigned.

Essential Skills and experience:

1. Guest Service orientation
2. Interpersonal and communication skills
3. Leadership skills
4. Team player
5. Ability to handle multiple tasks
6. Ability to handle money and make change
7. Technical skills – Microsoft Word, Excel, Outlook, Internet, experience with restaurant point-of-sale systems.
8. High School education or equivalent

Working Relationships:

1. Leads and supervises the activities of restaurant team.
2. Interacts with all other property team members.
3. Reports to the Director of Food and Beverage and or the General Manager

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 position functions. While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to sit, walk, climb, balance, stoop, kneel and reach with hands and arms. The employee will periodically lift and or move up to 10 pounds and occasionally lift and or move up to 35 pounds. Vision abilities required by this job include distant/close vision.

I have read and understand this job description:

Essential Skills and experience:

1. Guest Service orientation
2. Interpersonal and communication skills
3. Leadership skills
4. Team player
5. Ability to handle multiple tasks
6. Ability to handle money and make change
7. Technical skills – Microsoft Word, Excel, Outlook, Internet, experience with restaurant point-of-sale systems.
8. High School education or equivalent

Working Relationships:

1. Leads and supervises the activities of restaurant team.
2. Interacts with all other property team members.
3. Reports to the Director of Food and Beverage and or the General Manager