Restaurant Manager
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Key skills for this role
About the Role
Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strive.
Key Skills for This Role
Responsibilities
- Supervise daily restaurant operations and assist with menu planning
- Maintain sanitation standards and assist servers and hosts during peak meal periods
- Manage all day to day operations and understand employee positions to perform duties in their absence
- Review staffing levels to ensure guest service, operational needs, and financial objectives are met
- Utilize interpersonal and communication skills to lead, influence, and encourage others
- Identify developmental needs of others and coach, mentor, or help improve knowledge or skills
- Ensure compliance with food & beverage policies, standards, and procedures through training and supervision
- Ensure compliance with food handling and sanitation standards and applicable laws
- Provide services above and beyond for customer satisfaction and retention
- Handle guest problems and complaints and meet with guests to obtain feedback
- Provide guidance and direction to subordinates, setting performance standards and monitoring performance
- Ensure employees receive ongoing training and recognition
Requirements
- Experience in supervising and managing restaurant operations
- Knowledge of food and beverage policies, standards, and procedures
- Ability to manage financial aspects including purchasing and invoices
- Strong interpersonal and communication skills
- Ability to handle guest problems and complaints
Full Job Posting
Job Overview
- 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 financial performance.
- Determines training needed to accomplish goals and implements plan.
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 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.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Identifies developmental needs of others and coaches, mentors, or helps improve knowledge or skills.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Ensures and maintains productivity level of employees.
- Provides leadership, vision and direction to prioritize departmental goals.
- Ensures compliance with all food & beverage policies, standards and procedures.
- 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.
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.
- Manages day to day operations to ensure quality, standards and customer expectations.
- Displays leadership in guest hospitality and exemplifies excellent customer service.
- Empowers employees to provide excellent customer service.
- Acts as guest service role model for the restaurants.
- Handles guest problems and complaints.
- Meets with guests informally to obtain feedback on food, beverage, service and satisfaction.
- Ensures corrective action is taken to continuously improve service results.
- Incorporates guest satisfaction as a component of departmental meetings.
- Manages service delivery in outlets to ensure excellent service from point of entry to departure.
Managing and Conducting Human Resource Activities
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Identifies educational needs of others and develops formal training programs.
- 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 and utilizes open door policy.
- 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 evaluates results to choose 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 financial aspects of department including purchasing and payment of invoices.
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