Restaurant Manager

Restaurant Manager

GENERAL SUMMARY:

The primary responsibility of the Restaurant Manager is to assist the General Manager and Assistant General Manager in overseeing the operations of the restaurant, with a guest and staff relations focus.

SUPERVISORY RESPONSIBILITIES:

• Primary focus of guest and staff relations along with opening the restaurant

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES:

• Demonstrates and role-models the company’s Core Values and Leadership Principles.
• Handles guest concerns, complaints, and needs according to Company guidelines
• Addresses guest and staff issues in the moment and sees to their proper resolution or involves appropriate supervisors
• Manages employee performance through coaching, recognition, and corrective action
• Performs the duties of manager on duty by maintaining a presence in the dining room and service
• Creates floor Charts on a weekly basis
• Performs all opening and closing duties
• Assist with Micros and R365 are up to date
• Adds Micros Buttons when needed
• Assists the GM with accountability of the wine and liquor ordering and inventory
• Plots Open Table
• Reviews and enters daily Avero Logbook
• Organizes dry goods, small wares and storage areas
• Assists in ordering par levels of restaurant supplies, checking in deliveries and maintaining proper costs of items
• Assists in organizing and moving beverage product in the absence of or in coordination with the Beverage Manager
• Plan for and lead pre shift in absence of the AGM/GM
• Takes responsibility for the management of back and front of house employees in the absence of or in conjunction with the General Manager and Assistant General Manager
• Makes recommendations to the Company on ways to improve as needed
• Other duties as assigned by the Director of Operations, General Manager or Assistant General Manager

EDUCATION AND EXPERIENCE:

• Should be able to properly execute and demonstrate all duties of servers, bussers, food runners, bartenders and hosts in order to teach proper protocol.
• Requires a high school diploma or equivalent, and/or 1-2 years similar concept management experience;
• Knowledge of wines is beneficial;
• Knowledge of cocktail making and spirits is beneficial.