Restaurant Manager

At Salt Lake Brewing Company we are committed to creating a work environment that embraces differences and fosters inclusion, a safe place where all are welcome We value honesty and integrity in all business practices and offer a warm and friendly culture.

Description

This position is responsible for the overall daily operation and profitability of the restaurant. The Manager is tasked with providing excellent customer satisfaction while maximizing sales and controlling costs, utilizing the talents and knowledge of the staff. The Manager is directly responsible for, and provides daily supervision of all positions at the location and ensures the smooth day-to-day operations of the restaurant. The Manager also liaises daily with all functional areas and levels of management within.

This position requires flexibility - averaging 45 to 50 hours per week - in a combination of opening and closing shifts.

Essential Responsibilities

• Ensures all customers are greeted at the door, seated promptly in a rotation, which ensures the proper flow of the restaurant.
• Ensures customers' orders are taken promptly and correctly and that all products are prepared presented and served according to established guidelines and specifications.
• Follows up on service and checks customer satisfaction.
• Responds to all guest complaints and works to resolve them within company procedures and guidelines.
• Ensures and supervises restaurant setup, opening and closing side work procedures.
• Supervises settlement of customer purchases in accordance to company policies and procedures.
• Monitors feedback at the end of each shift.
• Balances, settles, and oversees server, bartender and host/hostess checkouts at the end of shifts.
• Performs daily accounting and cash control.
• Orders, receives, codes and stocks all beverages, goods and services and performs daily cost tracking.
• Ensures all food and beverage products are prepared and presented in accordance to written recipes and specifications.
• Participates in monthly inventory.
• Participates in weekly Manager meeting.
• Ensures the Manager office, building premises are appropriately secured, and locked during and at the end of shifts.

Restaurant Control

Regularly checks restaurant for maintenance requirements and submits maintenance requests or performs the repair.

• Ensures the restaurant is adequately/properly stocked with the appropriate food and beverage levels.
• Ensures standard of cleanliness of restaurant and appearance of staff.
• Allocates reservations according to reservations policy, checks and confirms all reservations, or works in coordination with the Banquet Manager.
• Ensures that restaurant and all staff are ready for service during all hours of operation.

Staffing

• Ensures that staff has clearly defined job descriptions.
• Ensures that staff receives continual training necessary for job competence, including use of the ALOHA system.
• Conducts daily meetings with staff to inform them of happenings in the restaurant.
• Deals with staff queries and problems.
• Recruits own staff liaising with other departments (kitchen, human resources) and assists in completing all employee paperwork and sending the same to human resources.
• Schedules and organizes the staff within the restaurant as appropriate, including coverage for shifts/positions not covered.
• Coaches staff, including written warnings, leading up to suspension or termination.
• Ensures that staff adheres to company policies and procedures.

Performance Standards

• Achieves minimal staff turnover.
• Ensures that all customers leave the restaurant having been dealt with by the staff in accordance with the expressed standards of the company.
• Maintains strict security standards to avoid theft or damage.
• Controls, maintains, and avoids breakage of operating equipment.
• Achieves departmental budget targets.

Additional Responsibilities

• Performs other related duties as required or assigned.

Required Knowledge, Skills, and Abilities

• Knowledge about the liquor laws and works in compliance with those laws.
• Strong communication and interpersonal skills; enjoys working with people.
• Ability to recruit, select, supervise, coach, develop, motivate, and retain talented staff.
• Ability to build an effective team and establish, maintain, and enforce consistently high performance standards.
• Ability to workday, evening, or a combination of shifts on weekends and/or public holidays.
• Must be organized, able to multi-task responsibilities and meet competing deadlines, while remaining calm under pressure.
• Experience in dealing with difficult individuals and working to resolution.
• Previous experience in accounting, finance, and inventory controls.
• Possesses an entrepreneurial spirit, competitive nature, and contagious enthusiasm that drive team performance to achieve desired results.
• 1-5 years previous restaurant managerial experience preferred.

Physical and Mental Requirements

Must have the physical and mental strength and endurance to be able to perform duties, in at times extreme environments, as well as the ability to handle stressors of the position in operational and administrative situations. Required to frequently lift and move up to 100 pounds. Expected to stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, bend, talk, hear, taste, smell, see, and operate objects, tools, and controls.

Position Snapshot

Employment Type: Full-Time

Job Type: Exempt

Pay Type: Salary

Supervisor: General Manager

Manages Others: Yes

Minimum Education: High School Diploma or GED required; Bachelor's degree preferred

Minimum Certification: Current ServeSafe Certification and Current Alcohol Certification

Minimum Experience: 1-5 years preferred

Age Requirement: 21 years or older

Required Travel: