Restaurant Manager

Position Summary Lead and manage service team to offer a great culinary experience. Take ownership of the restaurant; ensure the restaurant operates beautifully, efficiently and profitably every shift and every day. Maintain open lines of communication and a positive work environment. The industry by seeking out opportunities to learn more and improve. Be a dedicated teacher committed to developing the hourly team.

Job Functions/Responsibilities

Lead Service Develop, coach and consistently execute service standards. Impact service by being on the floor during peak service times. Earn the confidence of the team by consistently running a smooth shift. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations.

Performance and Talent Development Develop strong team relationships by demonstrating a strong work ethic and willingness to assist each team member. Clearly communicate expectations and hold individuals accountable. Provide both positive and constructive feedback to the team in a timely manner and document when appropriate. Actively recruit top tier talent. Treat potential employees with the same sense of hospitality and respect as employees and guests. Execute training program consistently for hourly employees. Take charge of self improvement and professional growth by seeking out performance feedback and educational opportunities.

Daily Operations Understand, practice and teach policies and procedures. Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings. Provide a safe, clean, organized and sanitary work environment. Understand and ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency.

Manage Financial Results Effectively manage service labor, scheduling and payroll. Proficiency with tools such as Compeat, Open Table and Point of Sales systems.

Knowledge, Skills and Experience Position requires a minimum of 3+ years of restaurant management experience and 5+ years of restaurant experience. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Knowledge of upscale or fine dining service and sales skills. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Extensive knowledge of fine dining or upscale restaurant service and salesmanship. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to manoeuvre between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. Occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests and employees. Requires manual dexterity to use and operate all necessary equipment. Required to work evenings, holidays and weekends.