Manager

As a Manager you are responsible for overseeing all aspects of your assigned Area of Responsibility (AOR). Your leadership, industry knowledge, and commitment to excellence will be essential in maintaining the high standards and reputation of your restaurant.

In addition to the responsibilities listed below, Managers will take the lead in Service, Kitchen, or Bar. Specific responsibilities for the area are detailed in the AOR Management Outlines. Though the growth path may vary for everyone, the career trajectory remains the same. This role offers upgrades in title and compensation with proficiency and mastery of each area of responsibility.

Responsibilities:

• Team Member Training and Development:
  • Recruit, train, and supervise staff to ensure high standards of service and hospitality.
  • Provide ongoing coaching and feedback to enhance staff knowledge, skills, and performance in their respective roles.
  • Conduct regular training sessions on product knowledge, and department best practices.
  • Recognize and reward outstanding performance, fostering a positive and motivating work environment.
  • Address performance issues or conduct disciplinary action as needed, following company policies and procedures.
• Inventory Management:
  • Oversee inventory levels, conducting regular counts and reconciliations to ensure accuracy and minimize shrinkage.
  • Coordinate with vendors and suppliers to procure and maintain adequate stock levels.
  • Implement inventory control measures to optimize stock turnover, minimize waste, and control costs.
• Guest Experience:
  • Ensure a memorable and enjoyable guest experience by maintaining high standards of hospitality, cleanliness, and ambiance in the restaurant.
  • Monitor guest feedback and satisfaction levels, addressing any issues or concerns promptly and effectively within your department
  • Engage with guests to provide personalized recommendations, share knowledge about our food and beverage offerings, and create a welcoming atmosphere.
• Compliance and Safety:
  • Ensure compliance with all relevant federal, state, and local laws and regulations governing the service and handling of food/alcohol.
  • Maintain a safe and sanitary work environment, adhering to health and safety protocols and sanitation standards.
  • Conduct regular inspections of equipment and facilities to ensure proper functioning and maintenance.
  • Uphold safety protocols to prevent cross-contamination and ensure the safe handling of products.
• Operational Efficiency:
  • Identify opportunities for operational improvements and cost-saving measures, implementing solutions to maximize profitability.
  • Collaborate with other departments to streamline communication and coordination.
  • Expedite food orders and ensure smooth communication between front-of-house and back-of-house teams while monitoring food quality and presentation, addressing any issues or discrepancies as needed.
  • Manage and maintain budgeted labor costs during shifts.