Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of the food and beverages.
Tasks and Duties:
Restaurant manager is responsible for ordering inventory. This includes front of the house items, such as paper napkins, cleaning supplies and restaurant dishware to name a few. General Manager is also in charge of liquor, beer and wine for restaurant bar. However, these duties may be delegated to a staff member, but manager is still responsible for all orders. The Kitchen Manager may be in charge of food ordering since they do a bulk of the cooking, but Restaurant Manager will be responsible for signing off on all purchases including food orders. No matter who is in charge of the front of the house items, food ordering or liquor purchases, the Restaurant Manager needs to sign off on orders, to MAKE SURE IT IS WITHIN BUDGET!
A restaurant manager is in charge of making the weekly schedule and making sure all the shifts are covered. They also need to approve requests for days off and decide which staff is going to work the busy or slow shifts. Restaurant manager needs to fill in for absent staff when necessary. Also, Restaurant Manager needs to access when employees can be “phased” out.
Hiring and Firing:
The Restaurant Manager is in charge of recruiting and hiring all Front of the House employees and terminating undesirables, especially for the Front of the House. Restaurant Manager will work with Kitchen Manager in final interviews of Kitchen staff and making final decision when hiring and terminating Back of the House employees. Restaurant Manager is responsible for the implementation of staff incentives, motivation of staff, staff training and excellence of ALL staff working at El Q’ero.
Restaurant Manager is responsible for taking care of the daily business reviews and making sure that the daily and nightly deposits are taken care of. It is a good idea for Restaurant Manager to implement a process to have a separate person track and reconcile the checking account and other bank accounts. Also, monitoring payroll and adjusting as necessary to stay within budget.
First and foremost, a Restaurant Manager should excel at customer service. Manager should be able to train staff to have superb customer service and make sure the customers leave the restaurant happy. Manager needs to be able to resolve all complaints and ensure customers are satisfied after problem is resolved. Manager will be expected to utilize computer services such as the Point of Sales (POS) to maintain customer records, dining history and preferences.
Front of House:
Restaurant Manager is responsible for coordinating the entire operation of the restaurant during scheduled shifts. Manager will ensure that all employees adhere to company’s uniform standards. Managing staff and providing them with feedback, ensuring that staff are meeting and greeting customers and welcoming them to their table. Organizing and supervising shifts of kitchen and wait staff, and ensuring that they are fulfilling all job requirements before leaving.
Manager is responsible for taking responsibility for the business performance of the restaurant, analyzing and planning restaurant sales levels and profitability. Manager should be preparing reports at the end of the shift/week, including staff control, food control, and sales. Also, creating and executing plans for departmental sales, profit and staff development. It is pertinent that Restaurant Manager sets budgets in all areas of the restaurant and/or agreeing them with Owner.
Restaurant Manager will be responsible for maintenance and repair of equipment and other services. Manager will ensure compliance with all legal licenses and permits. Manger will evaluate health and safety practices against standards. Manager will help in any area of the restaurant when needed, and perform other duties as directed by management.
-2 years Experience as manager in the restaurant industry
-spanish speaking a plus
-Supervising Skills (need a leader as well as a supervisor (must feel comfortable in position of authority including coaching, rewarding, and disciplining employees responsibly and effectively.)
-anticipate working 50-60+ hours a week
-committed to punctuality and accessibility
-strong sense of integrity (doing job right every time; leading by example)
-ability to Hire and Train Staff
-good sense for hiring strong employees
-commitment to training employees non less than EXCELLENCE
Based on qualification