The Restaurant Manager is a key member of the management team and is directly responsible for the oversight of a seven day a week breakfast, lunch, and dinner service restaurant operation on the property. The Restaurant Manager will apply all their experience and knowledge to assuring that the wants and needs of guests are consistently met and/or exceeded.
$55,000 - $60,000
Key Responsibilities of the Restaurant Manager:
• Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
• Ensures that the restaurant and restaurant facilities are kept clean, well-stocked and organized. Checks the maintenance of all equipment in the restaurant and schedules needed maintenance and repair.
• Must be proficient in the use of Microsoft Word, Excel, and Outlook
• Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Greets guests at tables to ensure complete customer satisfaction attention to guest needs.
• Creates revenue forecasts and reports. Monitors restaurant budget.
• Oversees daily restaurant activities to include serving tables, bussing tables, seating guests, and general clerical/cashier duties.
• Responsible for training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include but is not limited to: Food and Beverage Supervisor, Host, Server, and Bartender.
• Assures that effective training is given to each new associate. Develops ongoing training programs and tests for comprehension.
• Incorporates safe work practices in job performance.
Minimum Requirements for the Restaurant Manager:
Associate degree (AA) or 3-5 years of related experience in F&B management
Meets state age requirements for handling alcoholic beverages.
Other Qualifications:
• Regular and reliable attendance.
• Alcohol Awareness Training, Food Safety and appropriate sanitation training.
Working Conditions:
• Physical activity including long periods (6-8 hours) of standing, walking, and bending.
• The employee will be required regularly to reach with arms and hands.
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.
• Noise level is typically moderate to loud.
• Must be able to work weekends and holidays.
• Eligible Employee Benefits:
*Medical
*Dental
*Vision
*401K
*EAP
*Life Insurance
*Disability Insurance
* Paid Time Off
* Pre-paid Legal