Restaurant Manager

Areas of responsibility include Restaurants/Bars and Room Service, if applicable

Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods

Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility

Determines training needed to accomplish goals, then implements plan

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area

OR

2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

Supervises and manages employees

Manages all day-to-day operations

Understands employee positions well enough to perform duties in employees absence

Maintains service and sanitation standards in restaurant, bar/lounge and room service areas

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met

Leading Food and Beverage Team

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example

Encourages and builds mutual trust, respect, and cooperation among team members

Serves as a role model to demonstrate appropriate behaviors

Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills

Develops specific goals and plans to prioritize, organize, and accomplish your work

Ensures and maintains the productivity level of employees

Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective

Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management

Ensures compliance with all applicable laws and regulations

Ensures compliance with food handling and sanitation standards

Ensures staff understands local, state and Federal liquor laws

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team

Establishes guidelines so employees understand expectations and parameters

Monitors alcohol beverage service in compliance with local laws

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

Empowers employees to provide excellent customer service

Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations

Handles guest problems and complaints

Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction

Ensures corrective action is taken to continuously improve service results

Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement

Manages service delivery in outlets to ensure excellent service from point of entry to departure (eg, greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return)

Managing and Conducting Human Resource Activities

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance

Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others

Ensures employees are treated fairly and equitably

Strives to improve employee retention

Ensures employees receive on-going training to understand guest expectations

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns

Strives to improve service performance

Ensures recognition is taking place across areas of responsibility

Additional Responsibilities

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Analyzes information and evaluating results to choose the best solution and solve problems

Assists servers and hosts on the floor during meal periods and high demand times

Recognizes good quality products and presentations

Supervises daily shift operations in absence of Assistant Restaurant Manager

Oversees the financial aspects of the department including purchasing and payment of invoices