RESTAURANT MANAGER

Restaurant Manager Position Description

The Restaurant Manager's role is to deliver outstanding experiences at all times by ensuring consistent execution of all FOH and BOH systems and standards and managing profitability by providing and ensuring quality training, coaching and follow-through. The Restaurant Manager is accountable for service standards, systems, cleanliness, organization, Team Member engagement and delivering an exceptional Guest experience.

Responsibilities and essential job functions include but are not limited to the following :

• Knowledge of all Dining Room systems and operations (To-Go, Counter, Bar and Service standards) as well as Kitchen (Expo, prep, line, quality identifiers and standards); must demonstrate the ability to run effective shifts in all aspects of the restaurant
• Provides direction, coaching, and leadership for all FOH and BOH Team Members including training, safety and sanitation, as well as company policies and procedures
• Responsible for establishing and appropriately communicating goals to the Managing Partner on a regular basis
• Communicates effectively with the Management Team, hourly Team Members, vendors and the Restaurant Support Center (RSC)
• Proactively maintains restaurant facility, both exterior and interior, to excellence standards (clean, neat and organized)
• Ensures sufficient supply levels of tools available for both FOH and BOH Team Members to execute job responsibilities
• Writes and posts department schedule in a timely manner per company standard, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned according to forecasted sales and labor budget, while also taking Team Member availabilities and requested time off into consideration
• Knowledgeable of inventory procedures and is able to complete weekly inventory in their area of responsibility
• Interviews potential Team Members and assists in the hiring of all departments to maintain appropriate staffing par levels
• Effectively maintains an area of responsibility in restaurant that encompasses Guest Experience, Bar, Hospitality and Takeout. Responsibilities include service standards, sales focus and ensuring team member food and beverage knowledge by coaching before, during and after each shift

Education / Training / Work Experience :

Required Knowledge, Skills and Abilities :

Physical Requirements :