Restaurant Manager

Job Description Duties & Responsibilities: Ensure that all guests feel welcome and are given responsive, friendly and courteous service. Oversee the back & front of the house staffing. Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Fill in where needed to ensure guest service standards and efficient operations. Ensure that all food and products are consistently prepared and served per restaurant's recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Make employment and termination decisions consistent with company's guidelines for approval or review. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. The General Manager will also be the department representative for special in house or catering events, working each special event and this will involve all planning associated with each event. Job Criteria EXPERIENCE Mid Level (3-7 years)