TITLE: Front of House Restaurant Manager
REPORTS TO: General Manager
SUMMARY OF POSITION:
Requires flexibility - averaging 45 to 50 hours per week - in a combination of opening and closing shifts.
The Manager is responsible for the overall daily operation and profitability of the restaurant. The Manager is tasked with providing excellent customer satisfaction while maximizing sales and controlling costs, utilizing the talents and knowledge of the staff. The Manager is directly responsible for, and provides daily supervision of, all positions at the location and ensures the smooth day-to-day operations of the restaurant. The Manager also liaises daily with all functional areas and levels of management within.
DUTIES & RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO:
Ensures all customers are greeted at the door, seated promptly in a rotation which insures the proper flow of the restaurant.
Ensures customers' orders are taken promptly and correctly and that all products are prepared, presented and served according to established guidelines and specifications.
Follows up on service and checks customer satisfaction.
Responds to all guest complaints and works to proactively resolve them within company procedures and guidelines.
Ensures and supervises restaurant setup, opening and closing side work procedures.
Supervises settlement of customer purchases in accordance to company policies and procedures.
Monitors feedback at the end of each shift.
Balances, settles and oversees server, bartender and hostess checkouts at the end of shifts.
Performs daily accounting and cash control.
Orders, receives, codes and stocks all beverages, goods and services and performs daily cost tracking.
Ensures all food and beverage products are prepared and presented in accordance to written recipes and specifications.
Participates in monthly inventory.
Participates in weekly Manager meeting.
Ensures the Manager office premises and building premises are appropriately and adequately secured and locked during and at the end of shifts.
Other duties as assigned.
Restaurant Control -
Regularly checks restaurant for maintenance requirements and submits maintenance requests or performs the repair.
Ensures the restaurant is adequately and properly stocked with the appropriate food and beverage levels.
Ensures standard of cleanliness of restaurant and appearance of staff.
Allocates reservations according to reservations policy, checks and confirms all reservations, or works in coordination with the Banquet Manager.
Ensures that restaurant and all staff are ready for service during all hours of operation.
Staff Issues -
Ensures that staff has clearly defined job descriptions.
Ensures that staff receives continual training necessary for job competence, including use of the ALOHA system.
Conducts daily meetings with staff to inform them of happenings in the restaurant.
Deals with staff queries and problems.
Recruits own staff liaising with other departments (kitchen, human resources) and assists in completing all employee paperwork and sending the same to human resources.
Schedules and organizes the staff within the restaurant as appropriate, including coverage for shifts/positions not covered.
Coaches staff, including written warnings, leading up to suspension or termination.
Ensures that staff adheres to company policies and procedures.
Performance Standards -
Achieves minimal staff turnover.
That all customers leave the restaurant having been dealt with by the staff in accordance with the expressed standards of the company.
Maintains strict security standards to avoid theft or damage.
Controls, and maintains and avoids breakage of operating equipment.
Achieves departmental budget targets.
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledgeable about the liquor laws and works in compliance with those laws.
Strong communication and interpersonal skills; enjoys working with people.
Ability to recruit, select, supervise, coach, develop, motivate and retain talented staff.
Ability to build an effective team and establish, maintain and enforce consistently high performance standards.
Ability to work day, evening or a combination of shifts on weekends and/or public holidays.
Must be organized, able to multi-task responsibilities and meet competing deadlines, while remaining calm under pressure.
Experience in dealing with difficult individuals and working to resolution.
Previous experience in accounting, finance and inventory controls.
Possesses an entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve desired results
1-5 years previous restaurant managerial experience preferred.
Stands and/or traverses all areas of the restaurant for long periods; ascends and descends stairs often.
Frequently moves, transports or lifts and up to 100 pounds.
21 years or older.
Current ServeSafe Certification.
Current Alcohol Certification Certificate.
Criminal History Report