Restaurant Manager

The Restaurant Manager oversees the day to day operations of a fine dining establishment. The Restaurant Manager develops strategies to ensure the restaurant operates efficiently and profitably. The Restaurant Manager provides leadership and high quality customer service so our guests can enjoy their dining experiences and become valued repeat customers.

Duties & Responsibilities:

• Hire & train experienced staff to create a positive work environment. Must be able to determine the actual experience level of applicants.
• Supervise staff to ensure they have the proper credentials (i.e. health control cards, ServSave, TIPS, etc)
• Organize staff schedules ensuring adequate staffing, especially during busy seasons and holidays
• Responsible for approving time off and planning staffing requirements.
• Maintains a safe working environment, monitoring the area for hazards to prevent accidents.
• Provides excellent customer service by being an outstanding role model and resolving guest concerns.
• Monitors inventory of tableware, glassware, condiments, (etc) to ensure the restaurant operates smoothly.
• Ensures that all guests feel welcome and are given responsive, friendly and courteous service at all times. Responsible for training employees to provide this high level of guest service.
• Ensures that all food and products are consistenly prepared and served according to the standard restaurant: recipes, portioning, cooking and serving standards before they are served to the guest.
• Achieves company objectives in sales, quality, appearance of the facility, sanitation, and cleanlinss through training of employees and creating a positive working environment.
• Fill in where needed to ensure positive guest standards and efficient operations.