Manager

Job Title: Restaurant Manager

Reports To: Operations Director, Company Leaders

Summary:

The Restaurant Manager is responsible for the overall daily operations of the restaurant, ensuring a positive guest experience, efficient operations, and a profitable business. This role involves managing staff, overseeing service, maintaining quality standards, and adhering to all company policies and procedures.

Essential Duties & Responsibilities:

• Leadership and Supervision
  • Supervise and guide the entire restaurant team.
  • Delegate tasks and responsibilities, ensuring efficient workflow and teamwork.
  • Hire, train, and supervise new employees on restaurant procedures, service standards, and menu knowledge.
  • Provide ongoing coaching and feedback to team members to improve performance.
  • Address any performance issues or conflicts in a timely and professional manner.
  • Motivate and develop the team to achieve goals.
  • Create and maintain team scheduling.
• Customer Service
  • Greet and interact with guests, ensuring their satisfaction and addressing any concerns.
  • Handle customer complaints and resolve issues in a calm and professional manner.
  • Assist with seating guests and managing the waitlist during busy periods.
  • Monitor guest feedback and implement strategies to enhance the overall dining experience.
• Operations and Procedures
  • Open and close the restaurant, following established procedures.
  • Ensure the restaurant is clean, organized, and well-maintained.
  • Monitor inventory levels and place orders as needed.
  • Oversee cash handling and end-of-shift reporting.
  • Enforce adherence to all health and safety regulations.
  • Enforce company policies and procedures.
• Problem Solving and Decision Making
  • Make quick and effective decisions to address operational challenges or unexpected situations.
  • Troubleshoot issues and find solutions to ensure smooth operations.
  • Maintain composure and lead the team during busy or stressful periods.

Qualifications:

• Experience: Previous experience in a restaurant or customer service role is required. Prior experience in a leadership or supervisory position is preferred.
• Skills: Strong leadership and communication skills, ability to multitask and work efficiently under pressure, problem-solving skills, and knowledge of restaurant operations and procedures.
• Physical Requirements: Ability to stand and walk for extended periods of time, lift and carry up to 30 pounds, and work in a fast-paced and sometimes noisy environment.

• Training: Must be able to obtain any required food handling/managing or alcohol service certifications.