Restaurant Manager

Under the Direction of the General Manager, manages hourly restaurant team including scheduling, cuts, service, counseling and training of staff. Touches all tables and guests to ensure 100% guest satisfaction and rectifies any negative impressions. Ensures standards for product quality and service are maintained at all times. Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate. Builds and maintains relationships with vendors. Monitors liquor costs and labor costs. Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc. Ensures restaurant is at or above Schulson Collective standards in terms of cleanliness; reports any Facilities repairs as needed. Maintains organized employee files to ensure compliance.