Description

GENERAL SUMMARY:

Responsible for regularly managing and directing the work of a FOH service department which includes the following: hiring, scheduling; assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education and certification for staff; conducts performance reviews for staff; resolves employee complaints; decides upon termination and other discipline of team members in the department; and, if bar is the department, is responsible for inventory, variances, and ordering with respect to the bar department.

DUTIES & RESPONSIBILITIES:

• In the absence of the General Manager and AGM, the RM is responsible for managing and directing the work of all FOH departments.
• Responsible for exercising discretion and independent judgment with respect to the FOH department that directly reports to the RM as well, as needed, other departments, as assigned, including interpreting, implementing and enforcing management policies and operating practices, controlling labor costs, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances.
• Assists in building sales by utilizing strategy implemented by General Manager and Company.
• Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g. Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA-related, Employee Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them.
• Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
• Utilizes all Company business systems effectively (e.g. POS, HIS, Hiring/Selection, Scheduling, inventory and Labor Management Systems)

ASSIGNMENT, REVIEW AND APPROVAL OF WORK:

• RM assigns, directs, reviews, and approves work of the service department that directly reports to him/her and other FOH team members while working in the restaurant.
• RM determines appropriate staffing levels for each shift based on business needs and places employees on meal periods/breaks and make cuts (allows employees to leave early) as appropriate.

RESPONSIBILITY AND DECISION-MAKING AUTHORITY:

• In addition to having direct decision-making authority to manage and direct the work of the FOH service department assigned to RM, including hiring, disciplining, and terminating team members, the RM participates in interviewing/selecting other team members and makes hiring recommendations.
• Completes and conducts performance appraisals for direct reports as well as other FOH team members as directed by the GM.
• Disciplines other FOH team members.
• Authorizes and assigns overtime.
• Exercises discretion and independent judgment with respect to decisions involving the management and operations of the FOH service department assigned and other areas as assigned.

Qualifications

SKILLS & COMPETENCIES:

• Leadership qualities including, but not limited to good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with guests, vendors, team members, management, and company personnel.
• Good judgement, the ability to make independent decisions without constant direction from others, and to solve problems as they arise within the workplace.
• Excellent guest service skills.

MINIMUM EDUCATION & TRAINING:

• Hospitality degree preferred; high school diploma required.
• Prior work experience in a restaurant or hospitality position required.
• ServSafe Food and Alcohol Certification required.

ENVIRONMENTAL WORKING CONDITIONS:

• Restaurant generally open 7 days a week; 365 days per year.
• RMs usually work 50-55 hours a week.
• RMs must have the ability to exert fast-paced mobility for entire shift. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe.
• Must be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds.
• Must be able to navigate stairs.
• Position involves repetitive hand and wrist motion.
• Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.

GENERAL:

• Significant working time spent on the dining room floor interacting with guests and employees.
• This position is a full-time position.
• This is a management/supervisory position and subject to transfer to other locations.