What are the responsibilities and job description for the Restaurant Manager position at Southerleigh?
Primary Responsibilities
- Promote, work, and act in a manner consistent with the mission of Southerleigh Hospitality Group.
- Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Compile and balance cash receipts at the end of the day or shift.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Supervise and participate in kitchen and dining area cleaning activities.
- Estimate ingredients and supplies required to prepare a recipe.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Control inventories of food, equipment, smallware, and liquor, and report shortages.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
- Forecast staff, equipment, and supply requirements, based on a master menu.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Be knowledgeable of restaurant policies regarding personnel.
- Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Continually strive to develop staff in all areas of managerial and professional development.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
