Restaurant Manager

Primary Responsibilities

Manages, directs and organizes room service, grab and go and restaurant operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.

• Interviews, selects, trains, supervises, counsels and disciplines restaurant staff for the efficient operation of the outlet. Organizes and conducts pre-shift and department meeting communicating pertinent information to the staff, such as house count and menu changes. Schedules and directs staff in their work assignments.
• Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant's budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensures par stock levels are maintained [by calculating inventory, ordering, retrieving and stocking product]. Evaluates cost effectiveness of all aspects of operation. Develops and implements cost saving and profit enhancement measures.
• Utilizes computers to accurately charge customers, create forecast and revenue reports and draft correspondence. Inputs and retrieves data and changes computer procedures and programs the system accordingly.
• Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments for consistency.
• Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints. Interacts positively with customers.
• Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
• Participates in the development, implementation and marketing of new and creative menus to attract a pre-determined customer market; promotes the cross-selling of other hotel outlets and the company.
  
  

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Participate in the development of the annual budget for the restaurant; develop short and long term financial operating plans.
• Attend mandatory meetings including divisional meetings, departmental meetings, staff meetings, etc.
• Participate in Manager on Duty coverage program, which may require occasional weekend stayovers.
• Participate in community public relations for the restaurant and the hotel.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express. [If required, then this should be moved to "Specific Job Knowledge, Skill and Ability" section.]
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.
  
  

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
• Considerable skill in math and algebraic equations using percentages.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.
  
  

QUALIFICATION STANDARDS

EDUCATION

High School graduate or equivalent required

Four year college degree preferred

Experience

Five or more years in food and beverage/restaurant supervision

LICENSES OR CERTIFICATES

Food Service Sanitation. Alcohol Service Permit (if state-required). CPR certification preferred.

Employment is contingent on background check