Position Title: Restaurant Manager
Position Summary: Oversees and coordinates restaurant operations to ensure guest satisfaction.
Essential Functions include but are not limited to:
- Responsible for all data entry to ensure it is accurate and is done in a timely and efficient manner in accordance of the needs of the corporate office
- Ensures the receipt of all orders to verify correct quantities and pricing
- Supervises inventories and estimates food and beverage costs
- Coordinates hiring, assignment, training, motivation, evaluation and termination of personnel
- Supervises cleaning and maintenance of equipment and arranges for repairs, contracts and other services
- Investigates and resolves food quality and service complaints. Communicates with guests and employees to solve problems and ensures complete guest satisfaction
- Inspects dining room, food receiving, preparation, production and storage areas to ensure health and safety regulations are being adhered to at all times
- Reviews financial information such as sales and costs and monitors budgets to ensure efficient operation and that expenditures stay within budget limitations. Takes action to prevent deviation from budget
- Ensures good safety practices of employees and guests throughout the restaurant. Assists in the maintenance of proper emergency and security procedures
- Coordinates the scheduling of departments
- Hands on with grass roots at the store level
- Follows all federal, state and local laws, codes and regulations outlined in the RA Employee Handbook
Skills and Abilities:
-Enthusiastic, friendly, and approachable personality
-Knowledge of all company standards, processes, products, and brand
-Leadership skills that can be applied and taught to others
-Self motivated requiring little supervision
-Strong communication skills both verbal and written with the ability to communicate changes effectively
-Ability to discern and maintain confidentiality for the company
-Strong organizational and prioritization skills
-Knowledge of adult learning principles and teaching techniques
-Ability to manage difficult or emotional customer situations
-Focuses on solving conflict not blaming
-Uses problem solving skills and problem assessment skills
-Knowledge of employment laws, human resource practices and safety principles
-Management level work experience in the hospitality industry is mandatory.
-3 plus years.
-Demonstrated understanding of day to day restaurant operations.
-Serv Safe certified, alcohol service certified, EEOC certified.
Creative ability, Microsoft Office proficient, and excellent interpersonal communication skills needed.
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