Restaurant Manager

Position Overview:

Responsible to lead, support and direct all restaurant operations. Maintain an efficient, profitable and professional restaurant by providing high levels of guest and associate satisfaction. Provide quality service in a clean, organized and well-maintained dining room. Uphold our company standards and to assist the Assistant General Manager (AGM). 

Essential Functions:

• Work hands-on in the dining room and bar, supporting, coaching and working with associates:
  • Greeting, seating and being present on the floor for our guests to insure proper hospitality. 
  • Supervise and direct Dining Room and Bar employees.
  • Develop floor charts, schedules, daily assignments and floor management.
  • Manage the reservation system.
• Manage and control labor costs on a daily basis:
  • Create schedules to budgeted sales and labor cost guidelines.
  • Call off extra staff from daily schedule.
  • Send staff home early when applicable.
  • Review and evaluation of labor control efforts with daily reports.
• Hire, train and coach the restaurant associates to meet standards:
  • Use profiles and hiring tools.
  • Follow and maintain training programs and standards for dining room and bar.
  • Follow and maintain our coaching standards with associates.
• Maintain the dining room cleanliness, organization and maintenance to company standard.
• Attend all management meetings and work on management development.

Leadership Functions:

Create and maintain a positive work environment through team building and serve as a role model for staff in terms of: 

• Professionalism     
• Attitude     
• Respect       
• Communication
• Appearance     
• Conduct     
• Cooperation      
• Trust

Uphold and abide by the policies in the Associate Handbook for your position. Follow these policies, rules and regulations for the safe and effective overall operation. Teach and enforce all existing and new policies and procedures. Must have commitment to company values.  

Maintain a hands-on, positive and inspirational coaching approach to working with and supporting your supervisors and associates. Be a good role model and actively seek coaching opportunities to help maintain a positive work environment through team building. Offer praise for those times when someone is doing the right thing and immediately correct when improvement is necessary. Be proactive to assure your property has a “harassment free” work environment.  Report any harassing behavior immediately. 

Maintain a 45 to 50 hour average annual workweek. Work schedule prescribed by the AGM. Close the restaurant at least twice a week.

Professionally represent the hotel and property when interacting with guests from the community, industry organizations and events.

Directly supervise the duties of an Assistant Restaurant Manager and possibly one supervisor.  

As a leader of the restaurant your participation in the dining room and bar area is essential to our overall success.  Your presence is expected during all meal periods. Support your staff and lead by example.

Management Responsibilities:

Interview all perspective dining room personnel when appropriate. Maintain the proper two interview technique, procedures and check references. Refer qualifying applicants the AGM for a second interview.

Confirm all new hire paperwork is completed accurately and submitted before the start of the new pay period.  

Keep dining room training materials current, accurate and stocked. Staff development may process through the use of manuals, our online training system, training guides, tests and tools. Follow prescribed process and checklists.  Supervise, conduct and coordinate all dining room training programs supported by a strong “train the trainer” program.  

Conduct employee written evaluations after the first 90 days of employment, followed by annually. Notify the AGM of any staff problems and offer solutions.  Recommended raises must be presented to the AGM for approval.

Learn to coach employees, either on the spot or privately one on one.  Conduct proper discipline procedures, privately one on one, abiding by the proper documentation process and form utilization and with AGM approval. 

Follow termination procedures and confirm proper documentation and completion of forms.  Obtain AGM approval in advance.   

Ensure staff conduct themselves in a professional manner at all times.  Monitor appearance of employees to guarantee they meet the department/property uniform and appearance guidelines.

Promptly create schedules according to budgeted sales and within budgeted labor dollar guidelines.  Submit to AGM for weekly review and approval.

Participate with safety committee procedures.

Prepare for, attend and participate in weekly F & B Management meetings.

Actively participate in the management development process with the AGM.  Document, plan and communicate goals or projects for your department, supervisors and staff and provide any needed follow up.

Each shift, conduct informational, educational and inspiring pre-shift meetings with FOH staff.

Communicate shift/daily operations information and feedback to AGM and management team through the use of a management daily log.

Follow state and federal labor and employment laws.  Do not hire anyone under the age of sixteen to work on our property. (see Regional Manager for any state specific exemption)

Know and maintain proper Health Department standards and codes. Keep a current Serve Safe certification.

Assist to maintain a proactive Worker’s Compensation program. This will help to insure the safety and well-being of our employees. In the event an employee is injured, verify a First Report of Injury form is completed within 24 hours of the incident.  Notify the AGM, complete and submit all Worker’s Compensation forms. 

Maintain FOH labor costs at or under budget by using forecasted sales and costed schedules with budget dollars and hours

Do a proper shift checkout process and reconcile sales to receipts.  Reconcile the assigned tills at the end of each shift, and rebuild to par levels. Bundle and record sales, to be held in safe, for office person to process the next morning.  Validate this process is being followed by all who close the restaurant nightly.

Equipment, Supplies and Building:

Use only approved suppliers and order all dining room supplies with the approval of the AGM.

Verify bar supplies/product is being received per order and par sheets.    

Confirm bar and dining room supplies/product are stored, dated, labeled and rotated properly.

Ensure Liquor Room and beer coolers are locked and secured. 

Verify the bar is properly stocked, product checked for freshness and day dot system in place and checked during each shift.

Verify and maintain all equipment in good clean working condition through daily checklists.

Verify and maintain the building in good repair and working condition through daily checklists.

Properly clean all floors, carpet areas, walls, baseboards, booths, tables, blinds, lighting fixtures, artifacts, etc. by following daily, weekly and monthly checklists.

Confirm restrooms are properly maintained and checked during each shift using scheduled hourly restroom checks. 

Ensure the proper opening and closing of the restaurant through daily checklists.

Guest Hospitality & Service:

Assure proper steps of service are being followed by hosts, bartenders and servers.  Maintain a high level of service by constant training and coaching of direct reporting staff.

Ensure bar recipes are being followed.

Help confirm proper staffing levels on each shift per AGM and Regional Manager.

Learn and direct POS programming and troubleshooting.  Help verify managers’ and staffs’ POS skill competency by actively training on all aspects of the system.

Maintain proper tabletop, menu appearance and presentation standards.

Respond to guest’s comments or unsatisfactory reports encountered on each shift. Seek guest satisfaction solutions. Report these incidents to AGM. 

Qualification Standards:

The individual must possess the job knowledge, skills and abilities, as well as be able to explain and demonstrate that he or she can perform the essential functions of the job. This being with or without reasonable accommodation, using a combination of knowledge, skills and abilities.

Education: High School Diploma or GED required.

College degree in hospitality management preferred

Experience: 2-5 years of full-service restaurant experience as host, bartender or server.

Minimum 2 years’ experience supervising staff

Licenses or Certificates: State requirements

Specific job knowledge, skills and abilities:

• Ability to use computer for daily work and basic knowledge of spreadsheets and word processing.  
• Communicate to staff and guests, verbally and in writing.
• Possess strong inter-personal hospitality related experience.
• Possess working knowledge of POS systems.
• Working knowledge of restaurant guest table service.
• Working knowledge of liquor, beer and wine.
• Possess organizational, planning, goal setting skills and ability to work independently with minimal or no supervision.
• Must possess supervisory skills.
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, labor relations, and corporate and property-specific policies.

Physical Demands:

• Requires the ability to walk and stand during long lengths of time.  
• Exert well-paced ability to reach other areas of the restaurant and departments of the hotel in a timely basis.
• Lift 30 lbs. on a regular and continuing basis.
• Climb steps in hotels that do not provide elevators.  

Appearance Guidelines: 

Business casual attire is required. See manager dress and appearance guidelines. Also, one must maintain a neat, clean and well-groomed appearance.