OVERVIEW 

The Restaurant Manager is responsible for working with the rest of the management team to run a profitable restaurant,  where the quality of service, food, and beverages are continually challenged and improved and where an environment that  fosters creativity, free-thinking, and intelligent decision-making is encouraged. 

ESSENTIAL RESPONSIBILITIES 

Leadership 

- Responsible for working as a member of a cohesive management team that supports each other’s decisions and  presents a united front to the staff.  

- Functions as a role model to staff. A Manager maintains a positive, “win-win” attitude, always working to improve  the restaurant. 

- Coach and develop the FOH hourly staff members to improve performance and ensure all standards are being  achieved.  

Build the Business 

- Increase guest counts by ensuring excellence and instill this philosophy to every employee. - Understand the expectations for food and beverage quality to actively manage product quality and consistency. - Maintain quality operations with attention to detail; paying particular attention to temperature, lighting, music  levels, and the overall ambiance of the restaurant. 

- Understand the front door operations to help actively manage the flow of guests into the restaurant, to help  maximize revenue and ensure service remains smooth.  

- Maximize hospitality on the floor while ensuring that the hourly team delivers consistent service and  professionalism. 

- Possess a working knowledge of the systems used within our company.  

- The Manager must be proficient in the following: 

- Opening and closing procedures  - Producing accurate monthly  inventories 

- Food knowledge 

- Beverage knowledge 

- POS System 

- ADP Recruiting ATS & Onboarding platforms - Service Channel 

- Reservation Platforms such as OpenTable and Resy

Build the Team 

- Assisting the General Manager with overseeing all aspects of the staffing of the restaurant and supervision of  hourly employees. In particular: 

o Recruiting & Hiring 

• Determine appropriate staffing levels.  

• An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues  which may have an impact on business, is essential.  

• Interviewing and selection of all employees, seeking out individuals who will continually improve the  level of service and whose diversity would benefit the staff.  

o Training 

• Training of all new employees.  

• Daily feedback and review of training with every trainee shift by shift.  

• Continually develop the staff through the identification of ongoing training needs and the  

implementation of the necessary programs. 

o Day to Day Supervision 

• Supervision of between 2 and 60 front-of-house hourly staff members, including in areas such as:  scheduling, policy compliance, work performance, attendance, disciplinary action and conflict  

resolution. 

• Assess trends in customer volume and make daily staffing decisions based upon such volume. 

Deliver Results (Financial & Profitability) 

- Maximize sales and optimize profits through the management of all cost centers.  

- Remain abreast of the budget and understand the reasons behind why budgeted targets were or were not met.  - May be responsible for a particular cost center (i.e. the bar - liquor and wine cost).  

QUALIFICATIONS 

- A minimum of 1 year of management experience in a culinary and hospitality-driven restaurant. - Strong leadership and management skills, with the ability to motivate, coach, and inspire service team members. - In-depth knowledge of proper professional service techniques and dining room organization. - General knowledge of food preparation methods and culinary terminology. 

- Excellent communication and critical thinking skills. 

- Experience hiring, training, and mentoring a diverse hourly staff. 

- Basic PC knowledge and comprehension and prior familiarity with POS, ALOHA, Resy or OpenTable software  systems is highly preferred.

We are an equal oppportunity employer 

Salary range is 85,000.00 - 95,000.00 Dependant of experience