Restaurant Manager

Job Purpose
Ensures guests have a pleasant dining experience. Oversees FOH/BOH staff and runs the shift.

Duties:
Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching and disciplining employees; communicating job expectations; planning, monitoring; enforcing policies and procedures.

Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; maintaining security and sprinkler systems; maintaining parking lot and walkways.

Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

Skills

2 years Full Service Management experience required
TABC Certified
Food Handlers certifications
Wine, Liquor & Beer Knowledge