Restaurant Manager

• Assist in managing daily dining room operations to achieve established goals
• ensure the restaurant is appropriately staffed with well-trained team members and meets standards for appearance, set-up, cleanliness, safety, and ambiance
• ensure proper training of team members, using approved company training materials and certified coaches
• ensure that guests consistently receive exceptional food and beverages, coupled with unparalleled hospitality
• partner with other managers to ensure that each table receives a manager visit
• address guest concerns, and constantly strive to improve service and guest satisfaction
• supervise and schedule servers, bartenders, bussers, runners, hosts, and the valet station
• coach team members regarding job expectations, procedures, sales goals and methods, and standards for guest relations, knowledge of food and beverage, appearance, professional demeanor, conduct, and teamwork
• communicate job expectations and standards, review job performance, coach and hold team members accountable
• participate in line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards
• maintain a work environment focused on cooperation and team service, open communication, team member involvement, high standards of service and conduct, employee recognition activities, and high morale/satisfaction for team members
• conduct or participate in daily powerful pre-shift meetings and communication of operational updates, information, and issues
• guide team members to build food and beverage sales that meet or exceed guidelines
• monitor and enter data into the POS system, create daily reports, monitor labor costs, follow cash handling procedures, and assist with financial administration
• assist with food and beverage inventories, sales forecasting, ordering and receiving product, purchase orders and invoices, and creating waste/spillage and other product-related reports in accordance with established procedures
• support platinum club, gift cards, and promotional programs
• supplement corporate marketing activities with local efforts to enhance business
• build positive relationships with business and community leaders, regulatory agencies and neighboring businesses
• partner with other managers to ensure compliance with federal, state, and local regulations related to alcohol, food handling, sanitation, safety, and employment
• uphold procedures to safeguard the physical safety and health of all team members, guests, vendors, valets, and visitors
• assist with workers compensation reports, general liability claims, and other reporting as needed
• deliver expected financial results while maintaining brand integrity
• monitor sales, food and labor cost, and related financial data on a regular basis
• assist with restaurant maintenance, repairs, schedule services, and inspections
• investigate and implement cost saving and quality improvement measures to maximize guest satisfaction and restaurant profitability
• complete daily, weekly, and other assigned accounting and administrative responsibilities
• complete opening and closing procedures as assigned
• lead and/or participate on project teams and perform other duties as assigned
• meet companys expected deadlines, timelines and due dates for all administrative tasks
• attend weekly manager meetings providing pertinent information relating to sales, schedules, team member concerns/compliments, staffing
• enhance dining experience via tableside visits and teamwork with dining room staff
• serve as a positive, professional representative of the company at all times, both in the restaurant and within the community
• set an example for customer service and ensure all team members understand eddie merlots objectives for exceptional food quality and hospitality
• create a cohesive team through direct, transparent and frequent communication
• perform all related duties and projects as assigned

• Able to stand for 6 or more hours at a time
• able to lift and carry up to 50 pounds
• able to work an average of 55 to 60 hours per week according to business demand
• must be available to work days, evenings, weekends, and holidays as needed and required
• available to travel for meetings and related business activities as needed
• Two or more years of restaurant management experience, preferably in fine dining
• college degree in hospitality, business, or related field preferred
• proven leadership and management skills and accomplishments
• extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment
• knowledge of wine, alcoholic beverages sales and service
• strong interpersonal, written and verbal communication skills
• high degree of integrity, professionalism, work ethic, and respect for others
• proven ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems
• experience hiring, training, and developing, evaluating and motivating staff
• ServSafe Certification or equivalent
• full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety
• familiar with Microsoft word products, e-mail, and restaurant computer software
• basic math and business reporting skills
• fluent English required

working knowledge of Spanish preferred