Restaurant Manager (Amada)

Leads employees by setting a positive example of operational discipline and inspired hospitality.

Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures

Supports the continuous growth and development of all FOH employees.

Provides superior hospitality and culinary experience for all restaurant guests. Assists the general manager with implementing, and reinforcing operational standards, procedures and systems to ensure a superior guest hospitality experience.

Understands restaurant performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, cost control & NOI performance and health, safety and sanitation standards.

Monitors daily scheduling process to ensure appropriate staffing levels to maintain customer service levels and profit goals

Ensures that all service staff members and bartenders serve and handle alcohol responsibly and in accordance with federal, state and local guidelines

Manages the safety, sanitation, and cleanliness practices of all FOH operations in the restaurant

Maintains a superior understanding of food and beverage standards and trends; guides and protects the food, beverage, and service experience, has relevant knowledge of the latest trends and opportunities for program growth and evolution.

Manages and rectifies guest complaints, issues, and concerns.

Ensures the adequate security of all company human and financial capital and assets.

Identifies and resolves operational challenges and issues.