As a member of our hospitality team, the primary responsibility of a Restaurant Manager is to oversee and manage the daily operations of a restaurant, as well as other areas such as the bar/lounge and room service if applicable.
The level of responsibility may vary depending on sales volume, the number of meals served, and the complexity of the operation, and may serve as a department head, working collaboratively with the food and beverage management.
This role is responsible for supervising the day-to-day activities, ensuring all sanitation standards are met and operations run smoothly.
This includes overseeing associates, providing guidance, and addressing issues that may arise.
During peak meal periods, this role actively participates on the floor, to ensure excellent guest service.
Demonstrates strong leadership by training, supervising, and effectively managing associates to ensure unwavering compliance with food & beverage policies and exceptional service standards.
Upholds impeccable service and sanitation standards, ensuring the restaurant, bar/lounge, and room service areas consistently meet and exceed guest expectations.
Ensures meticulous adherence to food handling and sanitation regulations, prioritizing the safety and well-being of guests and associates.
Monitors alcohol beverage service, ensuring full compliance with local laws, and provides thorough training to associates, including TIPS certification.
Exhibits expertise in managing beverage purchasing, inventory, and control procedures, fostering a well-trained and efficient team.
Collaborates seamlessly with the Chef and managers to develop innovative promotions, tantalizing menu items, and visually stunning presentations.
Conducts engaging pre-meal briefings, equipping associates with in-depth knowledge of menu items, ingredients, and preparation methods to enhance guest experiences.
Embodies a commitment to guest service, overseeing the entire guest journey from entry to departure, including seamless handling of special events and room service with finesse.
Ensures associate has a comprehensive understanding of equipment operating procedures and expertly manages the point of sale system for seamless operations.
Maintains an organized uniform inventory and thoughtfully reviews staffing levels to balance guest service excellence with operational efficiency.
Prioritizes and remains highly responsive to guest feedback and complaints, promptly addressing and resolving concerns.
Cultivates a culture of empowerment, encouraging associates to deliver excellence in customer service and consistently improve their performance.
Demonstrates strategic decisions in implementing marketing plans, and maximizing revenue opportunities while effectively managing budgets.
Upholds strict standards of cash and liquor control procedures, ensuring adherence by all restaurant associates to maintain integrity and profitability.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.
41 CFR 60-1.
35(c)
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