Restaurant Manager

Awarded the Great Place to Work Certificate In 2024

The Restaurant Manager is a key leadership role within our team. As the restaurant manager you will report to the General Manager and be responsible for supervising, motivating, training and developing front of house team. The role requires the ability to deliver exceptional guest experience both for external and internal guests and ensure service standards are delivered daily. You will have responsibilities including floor management (table touches), opening/closing duties, management tasks/duties, menu and service knowledge, pre-shift meetings, training and developing the team members.

General Description of Work

Essential Function:

• Coach, inspire and motivate team members through leading by example and applying the Genuine Management Coaching principles;
• Ensure memorable guest experience, touch tables and anticipate needs. All guests are made to feel welcome and are given responsive, friendly and courteous service at all times;
• Ensure that the restaurant is set for success with opening and/or closing duties/tasks;
• Work with BOH management to ensure proper communication regarding menu options, substitutions, etc.;
• Maintain excellent and working knowledge of our menu and beverage program; be fully versed on all new menu items and beverages;
• Maintain open lines of communication between FOH and BOH to ensure that all food and products are consistently being delivered;
• Assists with scheduling team members;
• Examine and inspect containers, materials, and products in order to ensure that contents are correct and follows are inventory process;
• Assists and lead certain management duties such as inventory, bar program, training and development of front of house staff;
• Understand completely all policies, procedures, standards, specifications, and guidelines;
• 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.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Assists with employment hiring and termination decisions in conjunction with General Manager and human resources guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• 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.
• 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.
• Be an engaged and productive member of the management team provide suggestions and feedback.

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:

• At least 2 years of F&B operations management in a fine dining environment or at a F&B hotel restaurant at a 4 or 5 star/diamond level of service;
• Bachelors in Hospitality Management or F&B or Restaurant operations or related field
• Combination of experience and education is acceptable
• A strong knowledge and understanding of all the FOH roles;
• Excellent communication skills both oral/written;
• Ability to work long hours- weekends, evenings
• Team player ability to roll up sleeves and help the team to ensure a successful operation.
• Financials- Understand financials and forecasting. Strong systems knowledge with POS- Toast preferred or similar system. Basic knowledge with excel spreadsheets, word and other common software programs.
• Strong people skills and can easily connect with external/internal guests and team members.

Language Skills:

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.