POSITION OVERVIEW:
The Restaurant Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
GENERAL REQUIREMENTS:
- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Ensuring incoming staff complies with company policy
- Training staff to follow restaurant procedures
- Maintaining safety and food quality standards
- Organizing schedules
- Keeping track of employees’ hours and recording payroll data
- Ordering supplies while staying within budget limitations
- Supervising daily shift operations
- Ensuring all end of day cash outs are correctly completed
- Coordinating daily front- and back-of-house restaurant operations
- Controlling operational costs and identifying ways to cut waste
- Appraising staff performance
- Interviewing/recruiting new employees
- Interacting with guests to get feedback on product quality and service levels Perform other duties as requested by management.
WHAT YOU BRING TO THE TABLE:
- 2-4 years experience in similar or equivalent role
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Always maintain a warm and friendly demeanor.
- Process payroll in a weekly/biweekly basis.
- Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
- Clear understanding of State, Federal, and Local employment laws.
- Ability to respond to guest complaints in a timely manner.
- Work with the management team and keep them informed of any pertinent issues as they arise.
- Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
- Monitor quality of service in the outlet.
- Ensure compliance with all local liquor laws, health, and sanitation regulations.
- Ensure compliance with SOPs and requisition procedures.
- Be visible on the floor and assist staff during each meal period.
- Conduct staff performance reviews in accordance with our standards.
- Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
- Be involved in and conduct departmental training.
- Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
- Ensure overall guest satisfaction.
GROOMING: All employees must maintain a neat, clean and well-groomed appearance per Company standards outlined in the Employee Playbook.
LANGUAGE SKILLS: Ability to communicate effectively with management, guests, and staff.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
- Must be able to stand and exert well-paced mobility at least 8 or more hours in length.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Must be able to exert well-paced ability in limited space.
- Must be able to lift up to 20 lbs. on a regular and continuing basis.
- May be required to lift trays of food or food items weighing up to 20 lbs. occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
- Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- While performing the duties of this job, the Manager is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools or controls and it is occasionally required to stoop, kneel, crouch or crawl.
COMMENTS: This job description is not an exclusive or exhaustive list of all the job functions that this position may be asked to perform from time to time.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required.
TableOne Hospitality and its affiliates are an Equal Opportunity Employer dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of AB 1008, California Fair Employment and Housing Act (FEHA), San Francisco Fair Chance Ordinance, and all other local, state and federal laws.
