Restaurant Manager

Restaurant ManagerGENERAL SUMMARY: The primary responsibility of the Restaurant Manager is to assist the General Manager and Assistant General Manager in overseeing the operations of the restaurant, with a guest and staff relations focus. SUPERVISORY RESPONSIBILITIES: Primary focus of guest and staff relations along with opening the restaurantESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES:Demonstrates and role-models the company’s Core Values and Leadership Principles.Handles guest concerns, complaints, and needs according to Company guidelinesAddresses guest and staff issues in the moment and sees to their proper resolution or involves appropriate supervisorsManages employee performance through coaching, recognition, and corrective actionPerforms the duties of manager on duty by maintaining a presence in the dining room and serviceCreates floor Charts on a weekly basisPerforms all opening and closing dutiesAssist with Micros and R365 are up to dateAdds Micros Buttons when neededAssists the GM with accountability of the wine and liquor ordering and inventoryPlots Open TableReviews and enters daily Avero LogbookOrganizes dry goods, small wares and storage areasAssists in ordering par levels of restaurant supplies, checking in deliveries and maintaining proper costs of itemsAssists in organizing and moving beverage product in the absence of or in coordination with the Beverage ManagerPlan for and lead pre shift in absence of the AGM/GMTakes responsibility for the management of back and front of house employees in the absence of or in conjunction with the General Manager and Assistant General ManagerMakes recommendations to the Company on ways to improve as neededOther duties as assigned by the Director of Operations, General Manager or Assistant General ManagerEDUCATION AND EXPERIENCE:Should be able to properly execute and demonstrate all duties of servers, bussers, food runners, bartenders and hosts in order to teach proper protocol.Requires a high school diploma or equivalent, and/or 1-2 years similar concept management experience;Knowledge of wines is beneficial;Knowledge of cocktail making and spirits is beneficial.