Restaurant Manager

Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant’s preventive maintenance program. Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times.

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Training & development
• Vision insurance

Qualifications:

• Service and Hospitality is #1
• Passion to Serve Others
• Must be Reliable and Punctual
• Be Team-Oriented 
• Be Multi-Tasking
• Have Organizational Skills
• Have Excellent Communication Skills
• Ability to Thrive in the Fast-Paced Environment
• Have Positive Attitude
• Have Professional Appearance and meet Company Grooming Standards
• Food experience preferred, but not required

Responsibilities, Knowledge, Skills and Abilities

• Maintain Guest satisfaction by interacting with Guest.   Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times.
• Accomplish and maintain the highest quality of food, beverage and services
• Oversee food presentation, kitchen procedures and other food and service related areas
• Manage Food and Labor costs. 
• Must set and meet sales goals, weekly inventories, monthly budgets, etc.
• Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability
• Follow systems, policies and to provide guidance and implement changes to ensure quality standards
• Communicate daily to all employees any special instructions, shift meetings, promotions, etc. 
• Coordinates departmental responsibilities, trains all employees.
• Delegate the appropriate tasks and manage staff workloads.
• Follow guidelines for operational readiness, follow management flow patterns and check lists
• Must adapt to different personalities of Guests, vendors and coworkers without losing focus.  Must possess high professional ethics. 
• Must have cooperative and consistent levels of communication with BOH, FOH and management.  Must understand instructions, read written company memos and communicate with little or no additional direction.
• Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant’s preventive maintenance program.

 


·         40 - 45 hour / 5 day work week
·         12 week Training Program

• Free On-Shift Meals
• Paid On-Duty Meal Periods (after completion of training)