Rest. Manager

Summary: The Restaurant Manager is responsible for managing the daily operations of our restaurant. Individuals must display a high level of professionalism while also displaying a focus on quality, strong leadership, team player, good communication, enthusiasm, and ability to multi-task. With great work hours and amazing benefits including paid medical, dental, vision, life and LTD for employees, 401k match, up to 145 hours of PTO yearly, paid holidays and more!

Relationships:

1. Reports directly to the General Manager.

2. Reports indirectly to the Controller.

Primary Duties and Responsibilities:

1. Oversee the inventory and ordering of food and supplies.

2. Ensure proper maintenance and operation of equipment and facilities.

3. Adhere and comply with all codes and applicable laws, including sanitary practices for food handling and general cleanliness.

4. Plan menus, including daily menu and special occasion menus.

5. Supervisor portion control and quantities of preparation to minimize waste.

6. Perform frequent checks to ensure consistent high quality of preparation and service.

7. Supervise operation of bar to minimize legal liability, maximize profitability, and conform to alcohol beverage regulations.

8. Selection, development and performance management of staff.

9. Maintain proper staffing levels.

10. Optimize profits.

11. Meet budget needs and assist in the preparation of budget, including estimating food and beverage costs

12. Keeps General Manager and Controller advised of operational problems.

13. Ensure all guests are satisfied with their complete dining experience.

14. Investigate and resolve complaints regarding food quality and service.

15. Plan marketing, advertising and any special restaurant functions.

16. Performs other duties as assigned.

Minimum Qualifications:

1. Must have a valid Colorado driver’s license.

2. Must have valid automobile insurance.

3. Must have good driving record.

Education/Experience:

1. 3 years’ experience in restaurant management, additional operations and/or leadership experience strongly preferred.

2. Associate or bachelor’s degree preferred, but an individual with a high school diploma or equivalent and a proven, successful operations background will be considered.

Knowledge, Skills and Abilities:

1. Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization.

2. Ability to identify and anticipate opportunities and implement corrective action steps.

3. Places a value on diversity and show respect for others.

4. Disciplined and flexible with the ability to adjust to changing local market and restaurant conditions while properly balancing work and personal life.

5. Solid financial and business acumen

6. Proven ability to manage multiple priorities with a strong attention to detail

7. Ability to work weekends, holidays, and evenings

8. Ability to exercise initiative and sound judgment and to react resourcefully under varying conditions.

9. Ability to establish and maintain effective working relationships with the public, Boards of Directors, Committees, other agencies, and employees.

Physical Requirements:

1. Must be able to lift a minimum of 45 lbs.

2. Ability to stand and walk for extended periods of time.

3. Ability to tolerate extreme temperature changes in kitchen and freezer areas.

4. Must be able to operate a motor vehicle, without hours of operation restrictions.

5. Must have normal sight and hearing. Corrective lenses and hearing aids are acceptable.