Mgr-Restaurant

Areas of Responsibility:

• Restaurants/Bars and Room Service (if applicable)

Key Duties:

• Supervises daily restaurant operations
• Assists with menu planning
• Maintains sanitation standards
• Assists servers and hosts during peak meal periods
• Strives to improve guest and employee satisfaction
• Maximizes financial performance in areas of responsibility
• Determines training needs and implements training plans

Candidate Profile:

• Education:
• High school diploma or GED with 4 years experience in food and beverage, culinary, or related area, OR
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years of experience in the food and beverage industry

Core Work Activities:

• Managing Day-to-Day Operations:
• Supervises and manages employees
• Manages all day-to-day operations
• Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas
• Reviews staffing levels to meet operational needs and financial objectives
• Leading Food and Beverage Team:
• Utilizes interpersonal and communication skills to lead and influence others
• Encourages mutual trust, respect, and cooperation among team members
• Serves as a role model and develops specific goals to prioritize work
• Ensures compliance with food and beverage policies, standards, and procedures
• Ensures compliance with food handling, sanitation standards, and applicable laws (including liquor laws)
• Ensuring Exceptional Customer Service:
• Provides services beyond expectations for customer satisfaction and retention
• Improves service by communicating guest needs and providing individual coaching
• Manages day-to-day operations to meet customer expectations
• Displays leadership in guest hospitality and creates a positive atmosphere
• Handles guest problems and complaints, meeting with guests for feedback
• Managing and Conducting Human Resource Activities:
• Provides guidance and direction to subordinates, setting performance standards
• Develops training programs and ensures employees understand guest expectations
• Strives to improve employee retention
• Implements 'open door' policy and reviews employee satisfaction results
• Additional Responsibilities:
• Provides information to supervisors, co-workers, and subordinates through various communication methods
• Analyzes information and evaluates results to choose the best solutions
• Assists servers and hosts during high-demand times
• Recognizes good quality products and presentations
• Supervises daily shift operations in the absence of Assistant Restaurant Manager