Restaurant Manager

Assists with managing the restaurant team, executing the strategic direction for the restaurant, and overseeing workflow. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assists with managing the restaurant team, including scheduling and seating strategies.
• Recruits, hires, onboards, and trains all FOH employees.
• Assist with ordering liquor, wine, beer, and other products and supplies.
• Manages and maintains POS system.
• Ensures implementation and adherence to cash handling and alcohol service policies and maintains liquor cost control.
• Assists the General Manager in weekly payroll and preparing and monitoring the annual budget and capital plan.
• Plans, develops, and implements menus in conjunction with the General Manager and Executive Chef and/or Culinary Director.
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for equipment and facility assets.
• Completes all other duties as assigned.

MINIMUM REQUIREMENTS

• 2-3 years of related management experience in a high-volume, high energy, food and beverage environment.
• Exceptional knowledge in hospitality, food, wine/liquor/beer and other beverages, and restaurant seating standards.
• Able to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.
• Strong competency in POS systems, working knowledge of Microsoft Office software, reservation systems, and food costing systems.
• Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.
• While performing the duties of this job, the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use tools and equipment; and communicate with guests, employees, and management.
• The employee must move up to 30 pounds frequently.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

PREFERRED SKILLS & QUALIFICATIONS

• 2-year degree preferably in hospitality or business management, or equivalent combination of education and experience.
• Certified Food Protection Manager (CFPM) or ability to obtain within 30 days of hire.
• Alcohol service certification or ability to obtain within 30 days of hire.