We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable dining experience.

Goal: Contributes to Company's Mission by providing strong leadership for the crew which results in exceeding Guest's expectations, and meeting negotiated goals for financial, operating, staffing, and concept vision

Direct Responsibility For: Service staff, hosts, bartenders

Reports To: General Manager

Areas of Responsibility:

The "Who" of the job

A. Leadership:

• -Quality decisions are made for the team in the GM's absence -There is a strong sense of supervisory "presence" on the floor
• -The staff is motivated and inspired as we "lead by example" and set the -A "can do" environment exists with solutions to problems encouraged -Supervisors and key crewmembers are on a planned development track -The team is held accountable for agreed upon results
• -Management work systems of Planning, Organizing, Staffing, Directing, & Controlling are used and role modeled in the work place
• -Upward communication is ongoing and input from above is communicated to crew
• -IPC's meet company guidelines (agendas, timeliness)
• -Decisions and discipline are fair and consistent for all team members
• -Daily use of management log results in effective communication lines
• -An "Open Door" policy exists for all staff members

The "What" of the job:

B. Sales:

• -Sales and counts increase annually through execution that exceeds Guest's expectations -Seating capacity is maximized at all times by a Guest First front desk
• -Contests and other sales building tactics result in sales goals being met
• -Service staff sales training techniques and tools exist
• -Positive relationships exist with local hotel concierges and Guest programs

C. Staffing:

• -Supervisors are trained and developed to deliver expected results
• -Scheduling functions are completed weekly and meet budgeted goals
• -Program staffing levels meet Guest and operations needs
• -Performance documentation for all crew is appropriate and timely
• -Performance Appraisals are conducted regularly and result in job performance growth
• -All new crewmembers receive a thorough orientation prior to training
• -Ongoing education and development plans exist for crewmembers
• -Crew job descriptions exist for all service staff positions
• -Crewmembers are hired and trained according to company criteria and selection processes -Problem performance is handled expeditiously and well-documented
• -Crew file maintenance is complete and accurate
• -Training files are current and additional needs or support are communicated to GM

D. Profit and Productivity:

• -Input is given to General Manager regarding sales, costs, and profit projections
• -Beverage cost goals are met through effective ordering/receiving/inventory procedures -Merchandising cost goals are met according to budget guidelines
• -Assigned operating cost goals are met
• -Labor goals are met/work is completed daily
• -Manager is held accountable for negotiated goals and results
• -Banks, staff sales reports, and tip pay-out audits meet expectations for timeliness and accuracy

E. Guest Service and Hospitality

• -Guests are comfortable and cared for; expectations are exceeded
• -All decisions are made and communicated with a "Guest First" approach
• -All reasonable Guest requests are honored willingly
• -Guest problems receive prompt, professional handling
• -Input is given to General Manager regarding recommended neighborhood marketing and advertising opportunities

F. Food and Beverage:

• -Daily pre-shift meetings educate staff on menu items and expectations
• -Input and feedback is given on food & beverage quality and timings
• -Menu input is given to the GM to reflect the positioning in the market for selection and value
• -Input to food and beverage selections/quality is solicited from our Guests
• -Safe food handling measures are in effect for all areas of operations

G. Facility:

• -Assigned areas are clean and well organized
• -Repair/maintenance needs are managed, communicated to General Manager as appropriate -Capital recommendations are made to the General Manager
• -Open/Closing check lists exist and are used daily by crew and managers

H. Values:

• -Food & Beverage quality exceeds guests' expectations
• -We hire talented people and care for them
• -Mutual respect is evident by our ALOHA approach to all
• -Our service goal of 100% is achieved through coaching and training
• -We hold ourselves accountable at all company levels
• -We are a profitable and growing company