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Benefits:

• Bonus based on performance
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Position: Restaurant Manager

Reports to: General Manager

The Restaurant Manager (RM) is responsible for supporting the General Manager (GM) and the Assistant General Manager (AGM) in overseeing all aspects of restaurant operations to ensure the highest level of customer service, efficient business performance, and a positive work environment for all employees. The Restaurant Manager will support the team, manage resources, and ensure compliance with all operational standards and regulations.

Key Performance Elements/Essential Functions Operational Management:

• Supports the GM and AGM in efficient and effective restaurant operations on a day-to-day basis.
• Assists and complies with all aspects of inventory, purchasing, receiving, and storage of Company-specified products.
• Ensure high standards of food quality and service.
• Ensures building, equipment, furniture, and fixtures are in good repair, clean, and maintained regularly, reports maintenance issues to the GM and AGM.
• Upholds restaurant mission, vision, philosophy, and core values through behavior and action.
• In the absence of the GM, the AGM is responsible for managing and directing all aspects required within the restaurant.

Financial Management:

• Assists the GM and AGM in managing the restaurant's labor, cost of goods, and overall budget, and making the required adjustments to labor & schedules on a shift-to-shift basis without compromising the Guest experience.
• Monitor financial performance, including sales, expenses, and profitability, with the GM and AGM.
• Assists with the inventory, purchasing, receiving, and storage of company-specified products.
• Assists in providing an ability to drive sales through community engagement – become a presence in the community.
• Prepare reports as requested on financial performance for the Operations Leadership Team and Restaurant Support Center.

Staff Management:

• Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance.
• Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees.
• The restaurant’s tertiary point of contact for selecting, training, developing, and motivating team members to achieve operational excellence.
• A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Works with the GM and AGM to appropriately schedule FOH and BOH employees to ensure adequate coverage and the labor budget is met.
• Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities.
• Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Set the standard for the restaurant through leadership by example.
• Ensures a safe and harassment-free environment for all Team Members and Managers.
• Resolve staff conflicts and handle disciplinary actions as needed.

Customer Service:

• Provide exceptional customer service and promptly address guest complaints and concerns.
• Monitors guest feedback and provides support to the GM to implement improvements based on feedback (Yelp reviews, OpenTable reviews, Guest emails, etc.).
• Maintain a positive and welcoming atmosphere for guests.

Marketing and Promotion:

• Work with the GM, AGM, and Marketing Team to develop and implement marketing strategies to attract and retain guests.
• Execute company-wide promotional events and special offers.

Compliance and Regulations:

• Ensure compliance with all local, state, and federal regulations, including labor laws and health codes.
• Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely.
• Implement and enforce company policies and procedures to ensure compliance.
• Ensures building, equipment, furniture, and fixtures are in good repair and regularly maintained.

Position Requirements

• Minimum of 2 years of full-service restaurant experience along with experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, manager, etc.) in a high-volume full-service restaurant concept.
• Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills.
• Excellent interpersonal/listening/communication skills.
• Excellent problem resolution/guest recovery skills.
• Attention to detail and analytical skills.
• Experienced and proficient in the use of basic computer technology (i.e., POS systems, Microsoft Office programs, etc.).
• Strong commitment to serving others in the community.
• Acts with integrity and treats others with respect.
• ServSafe certified.

Commitment to Equal Opportunity

We are an equal-opportunity employer. We welcome all applicants and qualified individuals, who will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

This description is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job. The employer reserves the right to revise them at any time. It is intended to accurately reflect the primary job elements essential for making compensation decisions.