General Purpose: The Restaurant Manager manages the daily operations of the restaurant, including the selection, development, and performance management of FOH teammates. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.
Specific Responsibilities:Ensures the highest and most efficient level of service expected by the guest. Ensures the restaurant is staffed sufficiently for each meal period. Works to keep staff morale high. Rolls up sleeves and willing to 'get dirty' in an effort to keep standards high, or to cut staff where possible and save the restaurant money. Train, train, and train staff some more. Give verbal and written quizzes often. Ensures all employees are following service standards. Identifies ways to operate more efficiently, cut costs and drive revenue. Ensure cleanliness (of staff, restaurant). Creates a total awareness of in-house VIPs and review names with staff members during pre-service meetings. Constantly seeks improvement in self, staff, and the company. Cultivates a following of regulars. Reports to work on time and ready to work scheduled shift. Maintains a positive, friendly attitude with staff & guests. Maintains a clean, orderly appearance of the restaurant service area. Ensures proper uniforms/dress for all staff. Assists/execute any and all tasks as assigned by General Manager. Screens all potential staff members prior to interview with F&B Director. Leads training program for all new hires. Implements training policies, schedules for new hires. Keeps all training documents up to date and accessible. Communicate status of re-training needs for new hires and other teammates to rest of FOH team. Implements and administers employee reward program (contests & gift cards). Interviews potential employees/hiring. Maintains and enforces steps of service protocols and standards of service. Completes new hire paperwork to be given to HR. Completes and submits Personnel Action Forms for all teammate gains/losses/status changes Reviews and approves time clock activity Attends daily and weekly meetings as required.
Qualifications:Competent with Windows-based computers and Microsoft Office and familiar with industry standard software. Demonstrates enthusiasm for all things 21c. Must pass a background check.
Education /Formal Training:Some college education.
Experience:Two to four years in a high volume, high quality restaurant operation. Minimum one year management/supervisory experience. Previous job in a restaurant line position. Strong F&B knowledge acquired through a combination of education, work and pure curiosity
Travel RequirementsMinimal Travel 21c Museum Hotels