What are the responsibilities and job description for the Sr. Restaurant Manager position at Cooperation Fund?
Description
The Sr. Restaurant Manager oversees service standards, including safety, sanitation, quality and expediency of food and guest relations. Supervises the FOH Manager and provides support for supervision, training, performance of FOH employees. Manage day-to-day functions while maintaining and delivering outstanding hospitality and service. The Sr. Restaurant Manager is required to regularly work nights, weekends and holidays. The average shift is 10-12 hours.
Essential Duties And Responsibilities
It is the policy of the Atlanta Botanical Garden to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, reasonable accommodations will be made for qualified individuals with disabilities.
ABG Core Values
The Sr. Restaurant Manager oversees service standards, including safety, sanitation, quality and expediency of food and guest relations. Supervises the FOH Manager and provides support for supervision, training, performance of FOH employees. Manage day-to-day functions while maintaining and delivering outstanding hospitality and service. The Sr. Restaurant Manager is required to regularly work nights, weekends and holidays. The average shift is 10-12 hours.
Essential Duties And Responsibilities
- Leads all aspects of restaurant operations in tandem with, or in the absence of, the General Manager
- Assists with performing supervisory duties, such as hiring, training, developing, evaluating, and disciplinary counseling of all FOH employees, under the direction of the General Manager
- Conducts pre-service meetings with FOH Manager
- Ensures restaurant and company policies and procedures are followed and maintained
- Partners with the FOH Manager to provide new hire and ongoing staff training
- Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with members and general customers.
- Implement procedures to ensure excellent service and a quality dining experience
- Professional interaction with guests for positive and negative feedback
- Overseeing FOH weekly ordering, receiving, re-stocking and coding of invoices as directed
- Assisting in supervising and enforcing the cleanliness and organization of bars, wine cabinets, sales floor and inventories
- Review of FOH payroll with FOH Manager and completion of payroll-related forms
- Understanding and complying with state and federal law and standards related to food and beverage service
- Degree in Hospitality, Business Management or related field
- 3-5 years’ work experience Asst. General Manager or FOH Manager
- Working knowledge of Microsoft Suite products, Open Table and Google
- Maintaining SERV Safe and TIPS certifications
- Maintain open and clear communication with the staff, General Manager and other Garden Departments
- Attend management and leadership meetings and education training when scheduled
- Understands and appreciates excellence in food, beverage and hospitality
- Problem Solving - Identifies and resolves problems timely and efficiently; Gathers and analyzes information
- Oral Communication - Speaks clearly and persuasively; Listens and gets clarification when necessary; Responds informatively to questions
- Written Communication - Writes clearly and concisely; Edits work; Presents numerical data effectively; Able to read and interpret written information
- Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives
- Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality
- Leadership - Exhibits confidence in self; effectively influences actions and opinions of others; Gives recognition when appropriate
- Listening to and managing People - Includes staff in decision-making processes; Accessible to staff; Provides regular feedback; Develops employees skills and encourages growth; Improves processes, products and services
- Required to walk often and stand for long periods of time
- Occasionally required to bend, lift or climb
- Often required to lift moderate weights (25-50 pounds)
It is the policy of the Atlanta Botanical Garden to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, reasonable accommodations will be made for qualified individuals with disabilities.
ABG Core Values
- Conservation: We value natural resources and ecosystems, making choices with the long-term sustainability of our planet in mind
- Excellence: We hold ourselves to high standards and expect commitment from each other to contribute to a positive image and reputation for the Garden
- Inspiration: We inspire through the creation of an environment that supports imagination and expression of beauty, providing joy, delight, and a deeper appreciation of plants for everyone
- Integrity: We demonstrate honesty, transparency, accountability, trustworthiness, and ethical behavior, exercising good judgment in our actions and communication
- Respect: We value the diversity of our coworkers, volunteers, and guests, holding each other in the highest regard
