Manager

STATEMENT OF PURPOSEThe Restaurant Manager is responsible for the daily operations of the restaurant. He provides professional leadership, direction, training, and development to the Front of the House and Back of the House employees. Manages Front of House and Back of House operations per company specifications and procedures, including the execution of all company policies, procedures, programs, and systems, while maintaining a safe, orderly, and sanitized restaurant environment. The manager will have shifts in BOH and FOH as deemed necessary. Contributes to the success of the restaurant by building Sales, working towards company goals, and the company’s Brand Builders. Communicates with front–and back-of-the-house employees to provide and deliver legendary hospitality to all guests by acting with a guest-first mentality, connecting with the guest, and enhancing the guest experience. ESSENTIAL JOB FUNCTIONS AND ACCOUNTABILITIESArrives at work on time and in proper uniform.Acts with integrity, honesty, and knowledge that promote the culture, values, and mission of the company. Consistently portrays a favorable image of the company.Role models who live the company’s core values and principles.Encourages feedback from guests to improve guest experience and elevate guest service. Ensures effective communication between guests, managers, and employees.Supervisory responsibilities include following the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training teammates; planning, scheduling, assigning, and directing work; appraising performance; rewarding and disciplining teammates; and addressing complaints and resolving problems. Coaches and mentors manage their managers and teammates to ensure success on the job and guest satisfaction.Models’ professional behavior creates a warm, fun, friendly, hospitable, and team-oriented atmosphere that encourages people to do their best. Demonstrates respect and courtesy to all employees.Establishes and participates in community activities and local restaurant marketing programs designed to enhance goodwill.Communicates sales performance and anticipated variances to the restaurant management team.Occasionally assist with category job duties (bussing, serving, host, cook’s line, etc), as needed. This type of work should not take more than 10% of the Hospitality Manager’s time. (All state and federal labor laws apply.) Demonstrates knowledge of menu items and maintains company standards for quality food; serves only food that meets standardsRole models recognition.Monitors and utilizes follow-up systems to achieve profitability objectives.Trains and promotes suggestive selling techniques to enhance the guest experience.Maximizes table turnover, sales per guest, and sales per hour.Trains managers and teammates to deliver legendary food and service in a spotless environment.Talks to guests to ensure guest satisfaction, investigates and resolves food quality/service issues, and responds to guest inquiries and complaints swiftly.Effectively manages the restaurant within established policies and company guidelines, ensuring 100% guest satisfaction at all times. Controls day-to-day operations and profit & loss, by following cash control/security procedures, maintaining inventory, managing food and labor, reviewing financial reports, and taking appropriate actions. Management of food, labor, paper, and other controllable costs. Controlling food costs by following recipes and portion control. Maintains efficient operations, appropriate cost controls, and profit management. Ensures that OSHA, local health and safety codes, and company safety, sanitation, and security policies and procedures are understood, adhered to, and followed by all employees.Enforces safe work behaviors to maintain a secure environment for both guests and teammates. Uses systems and processes to monitor daily activities that ensure quality food, service, and cleanliness standards. Supervises the floor and window to ensure the highest quality standards are maintained.Ensures the proper use and maintenance of the restaurant’s facility and equipment. Helps ensure all managers and employees comply with company standards and state and federal liquor laws for serving alcoholic beverages, including, but not limited to, requesting that guests present a valid form of ID and be 21 years of age or older to consume alcoholAdheres to and ensures that all managers and employees adhere to alcohol awareness procedures for preventing guest intoxication and dealing with intoxicated guests.Keeps the immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action that may be taken.Performs all duties and responsibilities in a timely and effective manner, adhering to established company policies to achieve overall objectives.Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity, and efficiency/effectiveness.Handles guest complaints with tact and professionalism, turning dissatisfied guests into raving fans.Performs other duties and responsibilities as required or requested.QUALIFICATION REQUIREMENTSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required. This list is not intended to contain a comprehensive listing of activities, and the company reserves the right to change or assign other duties to this position.KNOWLEDGE /SKILLS REQUIREMENTSDresses in proper dress code requirements, looking neat, clean, and professional at all timesStands/walks 100% of shift Reaches, bends, stoops, and wipes frequentlyExcellent written and communication skillsStrong interpersonal skills and conflict resolution abilitiesStrong planning and organization skillsDedication and passion to providing exceptional and legendary hospitalityDetail-oriented with the ability to multitask and manage multiple projectsExcellent computer skills (MS Office, Word, POS, etc) Knowledge of applicable state and federal liquor lawsKnowledge of all safety, sanitation, and administrative proceduresStrong analytical/problem-solving skillsExceptional team-building capabilityBasic business math and accounting skillsEDUCATION/EXPERIENCE REQUIREMENTSHigh School Diploma or equivalentPrior leadership experience preferred2-4 years of previous experience in a family or casual dining restaurant is preferredCollege and/or culinary schooling preferredMust be 21 years of age Must be able to work flexible shifts and schedules, including weekends and holidaysPHYSICAL REQUIREMENTSThe physical demands described here are representative of those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. While performing the duties of this job, the employee is regularly required to stand, walk, talk, and hear. The teammate is frequently required to reach with their hands and arms. The employee is required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls, climb or balance, and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.If you need any accommodation from the Company to enable you to perform essential job functions, please let us know.