Primary Responsibilities :
Responsible for the overall performance of restaurant operations including customer service,
financials, food quality, beverage quality, guest and employee safety practices. Oversee and
coordinate the planning, organizing, training, and leadership necessary to achieve stated
objectives in sales, costs, profitability, employee retention, guest service and satisfaction, food
quality, cleanliness, and sanitation. Oversees all purchases of food, beverage, supplies and
equipment. Regularly measure and evaluate service levels and standards using guest and
employee feedback and develop plans for continuous improvement. Ensures restaurant is in
compliance with all applicable federal, state and local laws, codes and regulations.
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 guestsand employees to solve problems and ensures complete guest satisfaction.
Inspects dining room, food receiving, preparation, production and storage areas to ensurehealth and safety regulations are being adhered to at all times
Supervises cleaning and maintenance of equipment and arranges for repairs, contracts andother services.
Maintains appropriate restaurant image, including restaurant cleanliness, proper uniforms,and appearance standards.
Ensures good safety practices of employees and guests throughout the restaurant. Ensuresproper emergency and security procedures are in place and all employees have been
appropriately trained.
Plans, coordinates and has final approval on the scheduling of all restaurant departments.Prepares all required paperwork, including forms, reports and schedules in an organizedand timely manner.
Assist in developing, planning, and executing restaurant marketing, advertising, andpromotional activities and campaigns. Communicates to staff and ensures all employees
are aware of marketing campaigns.
Follows all federal, state and local laws, codes and regulations outlined in the EmployeeHandbook
Food Safety and Planning :
Ensures sanitary practices for food handling, general cleanliness, and maintenance ofkitchen 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.Ensure that all food and products are consistently prepared and served according to therestaurant’s recipes, portioning, cooking, and serving standards.
Responsible for all restaurant inventories including food, liquor, beer, wine, furniture,accessories, equipment, tool inventories and must constantly manage maintain
documented detailed status in all areas including on hand quantities, costs, quality levels
Ensure product is always on hand on an as needed basis, through systematic ordering andforecasting techniques.
Ensure that all products are received in correct unit count and condition, and, deliveries arereceived in accordance with the restaurant’s receiving policies and procedures.
Financial :
Ensures the receipt of all orders to verify correct quantities and pricing.Control cash and other receipts by adhering to cash handling and reconciliation proceduresin accordance with restaurant policies and procedures.
Reviews financial information such as sales and costs and monitors budgets to ensureefficient operation and that expenditures stay within budget limitations. Takes action to
prevent deviation from budget.
Prepare budgets as required by corporate and General Manage in an effort to meet budgetprojections.
Prepare period and quarterly end budget analysis.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 payrollrelated 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. Makes employment and terminationdecisions.
Conducts new hire orientations, trains employees on Company mission, culture and guestexperience objectives.
Develops employees by providing ongoing feedback, establishing performance expectationsand by conducting performance reviews.
Prepares schedules and ensure that the restaurant is staffed for all shifts.
Continuously strives to develop staff in all managerial and professional areas.Be knowledgeable of restaurant policies regarding personnel, and, administer prompt, fair,and consistent corrective action for any and all violations of company policies, rules, and
procedures.
Forecast implement improvement plans for management development, continuingeducation.
Ensure all restaurant staff management team members have necessary tools to performdaily duties.
Communicate well all aspects of weekly operations by leading weekly team managementmeetings.
Lead by example in all areas by becoming the expert in all aspects of the restaurant.Be a role model and a teacher to restaurant staff.Experience and Education :
Two (2) to three (3) years of restaurant management experience or one year as a Benihanamanager with good performance and positive results.
High School Diploma or GED Equivalent preferred.Proficiency in food planning and preparation, purchasing, sanitation, security, personnelmanagement, recordkeeping, and preparation of reports.
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.
