Manager-Restaurant

• Supervises and manages employees
• Manages all day-to-day operations
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
• Utilizes interpersonal and communication skills to lead, influence, and encourage others
• Encourages and builds mutual trust, respect, and cooperation among team members
• Serves as a role model to demonstrate appropriate behaviors
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
• Develops specific goals and plans to prioritize, organize, and accomplish your work
• Ensures and maintains the productivity level of employees
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management
• Ensures compliance with all applicable laws and regulations
• Ensures compliance with food handling and sanitation standards
• Ensures staff understands local, state and Federal liquor laws
• Establishes and maintains open, collaborative relationships with employees
• Establishes guidelines so employees understand expectations and parameters
• Monitors alcohol beverage service in compliance with local laws
• Provides services that are above and beyond for customer satisfaction and retention
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching
• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers
• Displays leadership in guest hospitality
• Empowers employees to provide excellent customer service
• Acts as the guest service role model for the restaurants
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback
• Ensures corrective action is taken to continuously improve service results
• Incorporates guest satisfaction as a component of departmental meetings
• Manages service delivery in outlets to ensure excellent service from point of entry to departure
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others
• Ensures employees are treated fairly and equitably
• Strives to improve employee retention
• Ensures employees receive on-going training to understand guest expectations
• Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results
• Strives to improve service performance
• Ensures recognition is taking place across areas of responsibility
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Analyzes information and evaluating results to choose the best solution and solve problems
• Assists servers and hosts on the floor during meal periods and high demand times
• Recognizes good quality products and presentations
• Supervises daily shift operations in absence of Assistant Restaurant Manager
• Oversees the financial aspects of the department including purchasing and payment of invoices

• High school diploma or GED
• 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
• 2 years experience in the food and beverage, culinary, or related professional area.

Bonus Eligible