ROLE PURPOSE
The Restaurant Manager is responsible for ensuring a smooth dining and bar experience for the customers. This includes timely seating and food delivery as well as proper attention from servers. Also responsible for the coordination of staff includes assigning sections in which all FOH work, ensuring adequate staffing for the anticipated meal count and adjusting staff levels when dining traffic is less than expected.
KEY RESPONSIBILITIES & ACCOUNTABILITIES
Manage the restaurant and ensure the Company’s standards of quality, service and operations are maintained to include: managing scheduled shifts, daily decision making, staff support, guest interaction, and planning while upholding standards, product quality and cleanliness.
Experience managing a cost center, and analyzing financial profit and loss results and other key performance data.
Managing others and provides ongoing and honest feedback, coaching and development to employees.
Maintain an accurate and up-to-date manpower plan of department’s staffing needs.
Use appropriate selection tools to interview all hourly employees, ensuring employees hired meet Company standards.
Ensure compliance with safety and health regulations.
Hire, train, and supervise front of house staff, making sure they meet customer service and sales objectives.
Oversee preparation of public areas before guests arrive, and maintain cleanliness during business hours.
Other duties and responsibilities as assigned.
QUALIFICATION REQUIREMENTS
Must be able to pass the 10 year background check in the airport
4-year college degree preferred
3 or more years’ experience as a restaurant manager in a casual dining environment
Must be capable of performing all functions and meeting qualification standards for all hourly positions
Prior knowledge and experience in purchasing and production
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