Barrio

Position Summary

The Restaurant Manager is responsible for front-end management, directing and overseeing all activities of a restaurant in accordance with standardized policies to provide efficient, friendly service and profitable operations.

KEY COMPETENCIES:

• Leadership ability
• Management ability
• People oriented
• Excels with time management
• Effective communicator
• Team player

Minimum Qualifications (Knowledge, Skills, and Abilities)

• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
• Previous restaurant experience required; previous management experience preferred; successful completion of progressive business management training program helpful
• Willingness to work evenings and weekends as required
• Excellent customer service to treat patrons like family
• Strong communication skills to train and motivate employees
• Strong time management skills and accuracy in dealing with a variety of duties and preparing reports according to the schedule

Physical Demands and Work Environment

• The physical demands described here represent those that must be met by an employee to perform the essential functions of this position successfully.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
• While performing the duties of this position, the employee is regularly required to stand the entire shift.
• The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls.
• The employee is frequently required to stand, walk, sit, stoop, bend, shake, stir, and pour, as well as reach with hands and arms.
• The employee must occasionally lift and/or move up to 75 pounds. This position requires specific vision abilities, including close vision, distance vision, and the ability to adjust focus.
• While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold.
• The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items.
• The employee is frequently required to wash hands.
• The noise level in the work environment is usually moderate to high.