Restaurant Manager

Job Description

As a Restaurant Manager , you will lead the daily operations of our Restaurants/Bars and, if applicable, Room Service. You'll play a crucial role in supervising shifts, assisting with menu planning, maintaining impeccable sanitation standards, and actively supporting your team on the floor during peak times. Your mission is to continuously enhance guest and employee satisfaction while maximizing the financial performance of your areas of responsibility through strategic training and hands-on management. Your Responsibilities Managing Day-to-Day Operations: Supervise and manage employees, providing clear direction and support. Oversee all day-to-day operations for Restaurants/Bars and Room Service. Understand employee positions well enough to perform duties in their absence, ensuring operational continuity. Maintain high service and sanitation standards consistently across all restaurant, bar/lounge, and room service areas. Review staffing levels to ensure guest service, operational needs, and financial objectives are met effectively. Leading the Food and Beverage Team: Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate for sound financial and business decision-making; demonstrate honesty and integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among team members. Serve as a role model to demonstrate appropriate behaviors and uphold service excellence. Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills. Develop specific goals and plans to prioritize, organize, and accomplish your work efficiently. Ensure and maintain the productivity level of employees. Provide the leadership, vision, and direction to unite and prioritize departmental goals in an efficient and effective manner. Ensure compliance with all food & beverage policies, standards, and procedures through comprehensive training, supervision, follow-up, and hands-on management. Ensure compliance with all applicable laws and regulations, particularly concerning food handling, sanitation, and liquor laws. Ensure staff understands local, state, and Federal liquor laws. Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team. Establish clear guidelines so employees understand expectations and parameters for their roles. Monitor alcohol beverage service in strict compliance with local laws. Ensuring Exceptional Customer Service: Provide services that go above and beyond for superior customer satisfaction and retention. Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manage day-to-day operations, ensuring consistent quality, standards, and meeting customer expectations daily. Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations. Empower employees to provide excellent customer service. Act as the guest service role model for the restaurants, setting a strong example of excellent customer service and fostering a positive atmosphere. Effectively handle guest problems and complaints, ensuring swift and satisfactory resolution. Meet with guests on an informal basis during meals or upon departure to obtain feedback on food and beverage quality, service levels, and overall satisfaction. Ensure corrective action is taken to continuously improve service results based on feedback. Incorporate guest satisfaction as a key component of departmental meetings, with a strong focus on continuous improvement. Manage service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities: Provide guidance and direction to subordinates, including setting clear performance standards and monitoring performance. Identify the educational needs of others, develop formal educational or training programs or classes, and effectively teach or instruct others. Ensure employees are treated fairly and equitably. Strive to improve employee retention through supportive practices. Ensure employees receive ongoing training to understand guest expectations fully. Solicit employee feedback, utilize an open door policy, and review employee satisfaction results to identify and address problems or concerns. Strive to improve service performance across the team. Ensure recognition is taking place across all areas of responsibility. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Assist servers and hosts on the floor during meal periods and high-demand times to support operations. Recognize good quality products and presentations. Supervise daily shift operations in the absence of the Assistant Restaurant Manager. Oversee the financial aspects of the department, including purchasing and timely payment of invoices. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in the food and beverage, culinary, or a related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 2 years of experience in the food and beverage, culinary, or a related professional area.