Restaurant Manager Specialty Steakhouse
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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 day to day operations including staffing levels to meet guest service and financial objectives
- Lead and motivate the food and beverage team, provide coaching and mentoring
- Ensure compliance with food & beverage policies, standards, and procedures
- Handle guest problems and complaints, obtain feedback on quality and service
- Conduct training and identify developmental needs of employees
- Oversee financial aspects including purchasing and payment of invoices
Requirements
- 2 7 years of experience in food and beverage management or similar role
- Strong leadership and interpersonal skills
- Knowledge of food handling and sanitation standards
- Ability to manage financial aspects including purchasing and invoices
- Excellent communication skills
- Ability to work flexible hours including peak meal periods
Full Job Posting
Role Summary
- 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.
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 others improve.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Ensures compliance with all food & beverage policies, standards, and procedures.
- Ensures compliance with food handling and sanitation standards.
- 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.
- Handles guest problems and complaints.
- Meets with guests to obtain feedback on quality of food and beverage, service levels, and overall satisfaction.
- Ensures corrective action is taken to continuously improve service results.
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 reviews employee satisfaction results.
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 the best solution.
- 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 the department including purchasing and payment of invoices.
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