Restaurant Manager

The Restaurant Manager is responsible for helping to oversee all of the restaurant's daily operations and ensure that the restaurant's employees are performing their daily job responsibilities and that all restaurant staff are trained and held accountable for their job positions. The Restaurant Manager helps manage the special events, banquets, and reservations for the restaurant.

The ideal candidate has a proven track record of leading a team in a guest-centric, operational environment. They should have experience in fast-paced, high-volume restaurants. They are always willing to roll up their sleeves and help wherever is needed; thus, leading by example. They are polished and approachable, representing the brand in the best possible light. They have exceptional work ethic and are able to communicate at any level. They are a natural leader and dedicated to their job.

Essential Job Functions

General

• Oversee and manage all areas of the restaurant as needed.
• Perform other duties as required by senior management.

Financial

• Adhere to company standards and service levels to minimize costs, including labor costs.
• Responsible for assisting with all financial (invoices, reporting) and personnel/payroll related administrative duties are completed before being approved.

Food Safety and Service and Restaurant Cleanliness

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas to ensure the health and safety of our customers and employees.
• Responsible for ensuring consistent high quality of food service.
• Investigate and resolve complaints concerning food quality and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Guest Service

• Ensure positive guest service in all areas. Respond to guest complaints, taking any appropriate actions to turn dissatisfied guests into return guests.
• Ensures customer service meets company standards and customer satisfaction is maintained by working with all restaurant managers to ensure this standard.

Operational responsibilities

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Report all injuries promptly to the COO and HR Manager. Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).

People Management/Recruiting/Training

• Enforce all labor laws (federal, state, and local).
• Provide direction to employees regarding operational and procedural issues using developed SOPs.
• Interview applicants for non-exempt positions and conduct new hire onboardings and orientations.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Increase effectiveness and productivity by assisting with training, recruiting, selecting, ensuring new team members are properly oriented and trained; assist with coaching and counseling employees.
• Make sure employees are being scheduled for required 10-minute breaks and 30-minute meal breaks as necessary.
• Train and develop employees by providing ongoing feedback and establishing performance expectations.
• Assist with the implementation of departmental policies, goals, objectives, and procedures.

Qualifications, Education, and Experience:

• A minimum of 4 years of restaurant experience with at least 2 of those years in a management position.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Strong technology skills- including, but not limited to, MS Word, Excel, TOAST, Paycom, etc.
• Maintain current California Driver's License with a satisfactory and safe driving record
• Possess and maintain a current ServSafe Food Protection Manager Certificate
• Ability to thrive and remain calm under pressure and resolve problems in a fast-paced environment
• Maintain a neat, professional appearance, be well-groomed and well-spoken
• Ability to work cohesively with co-workers as part of a team and ability to tactfully communicate with all employees
• Able to perform all front-of-house functions within the restaurant

(Candidates applying for this position must be able to work Friday, Saturday, and Sunday)