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 AND ACCOUNTABILITES
Manage all areas of operations between Restaurants to ensure the Company’s standards of quality, service and operations are maintained.
Assist Store Manager with operational duties as directed.
Manage operations during scheduled shifts that include daily decision making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
Maintain an accurate and up-to-date manpower plan of Restaurant staffing needs.
Use appropriate selection tools to interview all Restaurant 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.
May perform additional duties as assigned.
QUALIFICATION REQUIREMENTS
Must be able to pass standard TSA badging requirements to work in the airport
4-year college degree preferred not required
Bar Management experience 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 FOH positions.
Prior knowledge and experience in purchasing and production
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