Restaurant Manager

• The Restaurant Manager manages all aspects of the restaurant and reports to the Director of Food and Beverage.
• Ensures that the restaurant and restaurant facilities are kept clean, well stocked and organized.  Checks the maintenance of all equipment in the restaurant and schedules needed maintenance and repair.
• Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. 
• Greets guests at tables to ensure complete customer satisfaction attention to guest needs.
• Ensures established cash handling procedures are utilized to accurately charge customers.
• Creates revenue forecasts and reports.  Monitors restaurant budget. 
• Oversees daily restaurant activities to include: serving tables, bussing tables, seating guests, room service and general clerical/cashier duties.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Food and Beverage Supervisor, Host, Server, Cashier.
• Assures that effective orientation and training are given to each new associate.  Develops ongoing training programs and tests for comprehension.
• Incorporates safe work practices in job performance.

Minimum Requirements for the Restaurant Manager:

• Must possess great inter-personnel skills
• Associate’s degree (AA); Prior F&B experience a must, preferred 3-5 years of restaurant management experience.
• Meets state age requirements for handling alcoholic beverages.

• Regular and reliable attendance.
• Alcohol Awareness Training, Food Safety and appropriate sanitation training.