What are the responsibilities and job description for the Restaurant Manager position at Black Hog BBQ?
Benefits:
- 401(k) matching
- Competitive salary
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
SUMMARY
The Manager is responsible for managing the daily operations of our
restaurant, including the development and performance management of
employees. In addition, they oversee the inventory and ordering of food and supplies,
optimize profits and ensure that guests are satisfied with their dining experience.
ESSENTIAL FUNCTIONS
Primary responsibilities include:
General
· Oversee and manage all areas of the restaurant and make final decisions on
matters of importance.
Financial
· 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
personnel/payroll related administrative duties are completed accurately, on time
and in accordance with company policies and procedures.
Food safety and planning
· Enforce 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.
· Responsible for ensuring consistent high quality of food preparation and service.
· Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
· Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.
· Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Guest service
· Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational responsibilities
· Manage shifts which include: daily decision making, scheduling, planning while
upholding standards, product quality and cleanliness.
· Investigate and resolve complaints concerning food quality and service.
PERSONAL REQUIREMENTS
· Self-discipline, initiative, leadership ability and outgoing.
· Pleasant, polite manner and a neat and clean appearance.
· Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
· Must possess good communication skills for dealing with diverse staff.
· Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
ACCOUNTABILITIES
· Keeps upper management promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
· Completes job responsibilities and performance objectives in a timely and effective manner.
· Maintains a favorable working relationship with all company employees to foster and promote a positive working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
