Restaurant Manager

Essential Function:

• Manage and run the bar and floor while coaching and developing; always lead by example.
• Ensure that all beverage and products are consistently prepared and served according to the restaurant's recipes, portioning, blending, execution of brand standards.
• Assist with employment and termination decisions, including interviewing, hiring, evaluating, and disciplining restaurant personnel as needed.
• Provide orientation of company and department rules, policies, and procedures and oversee training of new restaurant employees.
• Fill in where needed as business needs fluctuate.
• Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and following the restaurant's preventative maintenance programs.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities.
• 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.
• 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.
• Oversee the training of restaurant personnel in the safe operation of all bar/kitchen equipment and tools.
• Responsible for training restaurant personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for dining/bar floors, walls, other equipment, and beverage storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.

Qualifications:

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.

Education and/or Experience:

• A minimum of 2 years of experience in management.
• At least 1 month’s experience in a similar capacity.
• Knowledge of MS Office, Rest. 365 preferably.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Physical Ability:

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must be able to stand, walk, stoop, bend and kneel.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Specific vision abilities that this job may require include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.

Competencies:

• Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
• Leadership Skills – Exhibits excellent critical thinking and decision-making skills; Displays ability to have a highly motivated and energetic personality; Motivates employees to work as a team to ensure that food and service meet appropriate standards.
• Customer Service Skills – Shows excellent guest service skills; Deals effectively with all business contacts; Always maintains a professional appearance and demeanor.
• Oral Communication - Ability to read, speak and interpret documents in clear English; Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; Responds well to questions.
• Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
• Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization's goals and values; Supports affirmative action and respects diversity.
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans; Handles the pressures of simultaneously coordinating a wide range of activities and recommends appropriate solutions to restaurant problems.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals. Completes tasks on time or notifies appropriate person with an alternate plan.