Restaurant Manager

Primary Responsibilities:

Responsible for managing the daily operations of the restaurant, including the selection, development and performance management of front of the house employees. Oversees inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. 

Specific Job Duties:

General Operations:

• Oversees and manages all areas of the restaurant and makes final decisions on guest service issues.
• Investigates and resolves food quality and service complaints.  Communicates with guests and employees to solve problems and ensures complete guest satisfaction.
• Inspects dining room, food receiving, preparation, production and storage areas to ensure health and safety regulations are being adhered to at all times
• Supervises cleaning and maintenance of equipment and arranges for repairs, contracts and other services.
• Maintains appropriate restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensures good safety practices of employees and guests throughout the restaurant.   Assists in the maintenance of proper emergency and security procedures
• Coordinates the scheduling of departments.
• Responsible for all data entry to ensure it is accurate and completed in a timely and efficient manner in accordance with corporate office guidelines.
• Actively participates and leads store level events, initiatives and/or marketing activities.
• Follows all federal, state and local laws, codes and regulations outlined in the Employee Handbook

 Food Safety and Planning:

• Ensures sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Ensures consistent high quality of food preparation and service.
• Supervises inventories and estimate food and beverage costs.
• Supervises portion control and quantities of preparation to minimize waste.
• Estimates food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. 

Financial:

• Ensures the receipt of all orders to verify correct quantities and pricing
• Reviews financial information such as sales and costs and monitors budgets to ensure efficient operation and that expenditures stay within budget limitations.  Takes action to prevent deviation from budget
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and employee and payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Employee Related:

• Provides direction to employees regarding operational and procedural issues.
• Interviews, selects and hires hourly employees.
• Conducts new hire orientations, trains employees on the mission, culture and guest experience objectives.
• Develops employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Prepares schedules and ensure that the restaurant is staffed for all shifts 

Experience and Education:

• One to three years of management-level hospitality and/or restaurant work experience required or a minimum of 6 months as a Shift Supervisor at Benihana with good performance and positive results.
• High School Diploma or GED Equivalent preferred.
• Proficiency in food planning and preparation, purchasing, sanitation, security, personnel management, recordkeeping, and preparation of reports.
• Previous experience in teppanyaki-style restaurant preferred.
• Knowledge of computers (MS Word, Excel).
• Must possess a valid driver’s license where applicable.
• Must be eligible to work in the United States.
• Must agree to background check.
• ServSafe certified alcohol service certified preferred.