The Restaurant Manager is passionate about food and is responsible for managing all team members and results of the restaurant. The Restaurant Manager recognizes guests by name and assists in owning the guest’s moment of truth.
ESSENTIAL DUTIES AND RESPONSIBILITIES
o Manage all processes to include line checks, pull thaw, prep lists, procedures, food inventory, truck orders, fresh meat orders, equipment maintenance, food safety, etc.
o Manage all team members to include teaching, training, skill development, and mentoring
o Ensure uncompromising freshness and quality by only serving high-quality ingredients
o Certify that all food is to spec with regard to portion, preparation, and plate presentation
o Responsible for managing inventory and food and beverage cost control
o Ensure the proper operation and maintenance of all kitchen equipment
o Responsible and accountable for key results to include Food Cost, DOH, KDS measurements, Utility Usage, and Health Department ratings.
o Conduct all first interviews with potential hires and make recommendations on candidates to move forward in the interview process
o Direct proper deployment and execution of bar and catering sales initiatives and new product/menu rollouts
o Continuously build business by establishing and maintaining positive relationships with potential customers to continually build guest counts and promote brand loyalty
o Fully knowledgeable of menu and the catering menu and direct initiatives to achieve goals
o Responsible for writing and managing team member schedules
The Restaurant Manager is responsible for the supervision and development of restaurant team members.
EDUCATION and/or EXPERIENCE
o High school diploma or high school equivalency. Bachelor’s degree preferred.
o One to two years management experience in casual dining or a related restaurant industry
Position requires basic math skills including the ability to add, subtract, multiply, and divide; to interpret fractions into percentages, to count and record data accurately; to use a calculator; to count money and make change.
Requires great oral and written communication skills, and the ability to effectively present information and respond to questions
Basic computer skills required; must understand the Kitchen Display and Point of Sales Systems.