Restaurant Manager

• Interview, select, train, supervise, counsel, and discipline restaurant staff for the efficient operation.

• Organize and conduct pre-shift and departmental meetings, communicating pertinent information to the staff, such as daily responsibilities, house count, and menu changes.

• Schedule and direct staff in their work assignments.

• Maintain proper staffing based upon expected levels of sales.

• Interact positively with customers, promoting hotel facilities and services.

• Coordinate and document reservations and the planning and execution of banquets and meetings.

• Organize special events in the restaurant, such as receptions.

• Maintain communication with all departments to ensure customer service needs are met.

• Move through facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.

• Verify levels of service, environment, and food temperatures, judge the appearance and taste of products, and inspect/check preparation methods to determine quality.

• Give guidance toward improvement and make necessary adjustments for consistency.

• Maintain profitability.

• Control payroll and equipment costs (minimizing loss and misuse).

• Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles, and reaching overhead.

• Evaluate the cost-effectiveness of all aspects of operation.

• Develop and implement cost-saving and profit-enhancing measures.

• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports, and write correspondence.

Knowledge, Skills, and Abilities

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary.

• Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by a computer.

• Knowledge of hotel food and beverage operations.

• Knowledge of food and alcoholic beverages.

• Must possess basic computational ability.

• Must possess basic computer skills.

• Budgetary analysis capabilities required.

• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost, and other expenses.

• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Education

• High school or equivalent education required. Bachelor’s Degree preferred.

Experience

• Minimum of three years of food and beverage service background, and at least three years of restaurant management experience required.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.