The Restaurant Manager is responsible for assisting the General Manager and supporting him/her by completing tasks as directed. He/she is responsible for directing the flow of food through the dining room and for supervising all front of the house staff.
Job Duties:
Oversees the Dining Room Area and the supervision of all Front of the House service staff in accordance with operating policies.
Responsible for ensuing that proper food handling procedures and presentation are being met by the staff.
Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of front of the house personnel. Once completed he/she will then forward all reviews and recommendations to the General Manager for final approval.
Responsible for the training, supervising, and termination of all front of the house personnel in conjunction with the General Manager
Observance of all SRC Polices and Procedures.
Handle customer complaints.
Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations.
Responsible for scheduling Restaurant Staff in the Labor Scheduler on a weekly basis.
Responsible for forecasting labor cost for the Restaurant department and presenting those figures to the General Manager for approval on a weekly basis.
Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working
Participate in and pass alcohol awareness and safety training classes
Education/ Experience:
3+ years of experience as a Manager in a high volume atmosphere
Consistent and stable work history, progressive career growth
Previous high volume restaurant experience (minimum $5m annual operations)
Knowledge of P&L management of prime costs; Food, Liquor, Labor, Controllables
Experience in accurate scheduling/forecasting
Proven track record and progressive work history in 4+ starred operations
Proficient Wine, Beer and Cocktail knowledge
Attention to detail
Proficient at interdepartmental communication; Kitchen, Events, Sales, etc.
Delegation; provide examples of when/when not to delegate
Required Skills/Abilities:
Strong leadership skills and experience in managing large teams, restaurant staff, etc
Must be able to create and maintain a team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load.
Excellent interpersonal, verbal, and written communication skills.
Strong PC skills with a working knowledge MS Excel, MS Word, MS Office, and Outlook.
Technology fluent; HotSchedules, Ctuit/Compeat, Open Table, etc.
Must be able to clearly and effectively communicate in English.
Schedule Requirements:
Full-time
Schedule may fluctuate based on departmental requirements.
Travel Requirements:
Local travel required when considered necessary
Physical Demands:
Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 25lbs of force.
Disclaimer:
The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.
We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.
Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.
