Restaurant Manager

Part I
Job Title: Concept Manger

Reports To: General Manager
Status: Exempt
Department: Operations
Date Revised: May 2018

Part II

Broad Functions: Responsible for overall operation of the establishment to include implementation and enforcement of all restaurant standards in accordance with food safety guidelines. Responsible for financial aspects of the restaurant, sales, costs, fixed assets, ordering food and supplies. Timely implementation of all corporate programs, ensures great guest service, safe food quality, restaurant cleanliness and sanitation. Promotes the development of associates and supervisors.

Part III

Main Duties and Responsibilities:

1. Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
2. Estimate food consumption, place orders with suppliers, and check quality standards upon delivery of food and beverage.
3. Resolve customer complaints about food quality or service through company standards.
4. Maintain sanitation standards, and keeps appropriate records.
5. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations (where applicable) are followed in adherence to state and local guidelines.
6. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
7. Order supplies such as tableware, cooking utensils and cleaning items.
8. Arrange for maintenance and repair of equipment and other services (as needed)
9. Maintain opening and closing procedures and security standards.
10. Make employment and termination recommendation consistent with company guidelines.
11. Ensure all employees are following company dress code guidelines.
12. Recruit, hire and oversee Brand & Company training for staff.
13. Monitor food preparation and methods to insure compliance with brand and company specification and standards.
14. Forecast labor and staff schedule needs appropriately as business dictates.
15. Responsible for onboarding and continued development of associates assigned to their concept.
16. Perform any other duties as assigned by supervisor.

PART IV

Skills and Qualifications

1. Minimum High School Diploma, some college preferred.
2. 2-5 years restaurant management experience.
3. Excellent communication skills.
4. Strong organizational skills
5. Strong customer service skills
6. Ability to forecast sales based on trends
7. Must be able to adapt to a diverse workforce
8. Competency in ordering and inventory process
9. Ability to lead team and reach organizational objectives and goals
10. Ability to understand all P&L responsibilities and goals for the location including labor, sales and COG.

Ability to work under pressure. Able to work a flexible work schedule and meet business demands, including weekends and holidays. Knowledge of managing the operations of a business, or group. Knowledge of products and services including selling strategy. Knowledge of providing special services to customers based on their needs.

PART V

Physical Demands:

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand for long periods of time, use hands and fingers, communicate verbally, and hear. The associate is frequently required to reach with hands and arms, climb, balance, taste, and smell. The associate is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.