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

• Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
• Ensures that the restaurant and restaurant facilities are kept clean, well stocked and organized.
• Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Ensures established cash handling procedures are utilized to accurately charge customers.
• Creates revenue forecasts and reports. Monitors restaurant budget.
• Oversees daily restaurant activities to include: serving tables, bussing tables, seating guests, room service and general clerical/cashier duties.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates;
• Manages department members that may include, but is not limited to: Food and Beverage Supervisor, Host, Server, Cashier.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.
• Regular and reliable attendance.
• Incorporates safe work practices in job performance.