We are a Modern Japanese Restaurant with 28 years of operational experience in the Hamptons. We seek a motivated leader who is interested in growing within an expanding organization. This position will report directly to the General Manager, and work closely with the GM and Executive Management to provide outstanding leadership and service.
Year round. Full time. Benefits.
Job description
The Restaurant Manager role is one of operational control. This is achieved through the ongoing development of team members, systems, and the products and services offered. The Restaurant Manager provides leadership to the service team members through training, operational support, but most importantly through their example. Your on-going management responsibilities will include, but not limited to:
Responsibilities:
-Supervise staff during shift to anticipate performance issues that may affect the guests experience
-Responsible for day-to-day operations of the restaurant and upholding set standards
-Oversee guest services and resolve issues
-Ensure a high quality food preparation
-Train and manage FOH personnel
-Create and adjust staff schedules to meet restaurant needs
-Adhere to all safety and sanitation regulations
-Work effectively with BOH
-Must learn dinner and beverage menu
-Ensure setup and breakdown are executed properly everyday
-Oversight of Daily Restaurant Operations
- Motivate, develop, and direct all service and bar team members throughout service
-Ensure proper scheduling and team coverage and labor costs for daily operations
-Oversee all daily operations including standard controls, staffing, opening and
closing checklists, cleanliness, and guest service
-Assist with the implementation of rules, regulations and policies regarding
employment practices, safety, and all other company policies
-Maintain, update, and (re)implement any and all training materials including SOPs,
bibles, service standards, manuals, and side-worksheets
-Manage team member performance in accordance with said established standards and procedures
-Conduct timely performance evaluations of team members and document feedback in their personnel files
-Monitor adherence to health, safety and hygiene standards in the restaurant and bar (both in and outside of the building) while maintaining health and safety records and reports (i.e., pest control services; beer line maintenance; legal signage, etc.)
-Ensure all alcohol regulations are adhered to and all required signage/postings are
Current
-Coordinate all product and menu changes and updates as necessary from time-to-time and seasonally
-Coordinate with the other Managers to ensure all POS programing updates are
executed promptly and accurately during menu adjustments including pricing and
verbiage
-Ensure menu accuracy through truth-in-menu descriptions, menu proofing and by
constantly giving and accepting feedback so all printed menus are accurate
-Oversee host, door, and reservation responsibilities, including but not limited to:
-Reservation control and systems
-Host team training and daily follow-up
-Overall door presence and podium maintenance
-Interact with guests to ensure all inquiries and complaints are handled promptly
-Support all catering and event operations, including but not limited to:
-Collecting and passing along any inquiries to designated individuals
-Providing operational support during events where needed
-Assist in the participation of special events, including charity functions
-Execute Paper and operating product orders with the other Managers
-Support timely and accurate beverage inventory and ordering is executed
-Ensure beverage menu accuracy and presentation
-Oversee bar operations, including maintaining updated bar controls/standards,
opening and closing checklists, cleanliness and guest service
-Interact with ownership on the Beverage Program (e.g., spirits, beers, wines by the
glass, bottled wine selections, and cocktails) including developing tasting notes and
staff education
-Ensure the security of the premises when operating and closing the restaurant.
-Any additional projects based on the needs and requirements of the operation
Qualifications:
Previous experience in food service or other related managerial fields
Restaurant experience
Strong leadership qualities
Ability to thrive in a fast-paced environment
Able to complete assigned task in a timely manner
Excellent written and communication skills
Strong attention to detail
