Restaurant Manager

Develops, implements and maintains quality standards for restaurant facility, including supervision and direction of service staff. Ensures excellent customer service standards are maintained.

Requirements

• Associate's degree (AA); or six months to one year related experience and/or training; or equivalent combination of education and experience.
• ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent
• Ability to read and speak English
• Meet state age requirements for handling alcoholic beverages
• Working knowledge of wine, spirits and regional cuisines
• Leadership ability, problem analysis and problem resolution skills, multi-tasking, organizational and time management skills, high level of active listening skills and strong client service skills
• Strong written and verbal communication skills, leadership and people management skills, professional and courteous demeanor, ability to create high performance teams and to be a strong team player
• Demonstrate a strong commitment to company values, organizational development abilities with a strong focus on individual and team advancement, computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
• Ability to maintain effective financial accountability to the company and to the ownership, complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment, working knowledge of food and beverage service equipment and current trends