Restaurant Manager

Job Summary: 

Manage the restaurant operation. Ensures maximum service levels, quality levels and profitability by communicating with all departments, including kitchen, rooms, accounting, sales and marketing, and administration.

Essential Duties and Responsibilities 

• Maximize sales by identifying and targeting sales opportunities through marketing including in-house merchandising, knowledge and ability to develop menus, internet marketing, promotions, special events and public relations
• Solicit, negotiate and book new/repeat business through specific targeting and networking via direct mail and face-to-face direct sales calls and meetings
• Develop forecast, analyze, and identify market trends
• Ensure profitability through effective management of employees, labor and product
• Observe daily conditions of all physical facilities and equipment in the restaurant, making recommendations for corrections and improvements as necessary
• Hire, supervise, and discipline supervisors and hourly employees
• Oversee staff scheduling, allowing for appropriate service levels while controlling labor costs and overtime
• Develop team members through appropriate training, coaching and mentoring to ensure strong operational performance
• Communicate and work with General Manager and Chef to ensure pricing is profitable and provide current information to hotel staff to facilitate event execution
• Upon conclusion of planned functions, process Banquet Check for Accounting and ensure timely payment is received
• Manage all aspects and functions in accordance with safety, sanitation, food preparation, food storage and alcohol beverage control policies
• Responsible for efficient cost effective operation to include labor management, payroll records and supervision of all aspects of service and inventory control
• Prepare all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
• Review daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking
• Perform other duties as assigned

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education/Experience

Bachelor’s degree in Hospitality, Food Service Hotel/Restaurant Management preferred, Minimum of three to five years of food and beverage management experience, preferably in the hotel industry; or

equivalent combination of education and experience. Full understanding of licensing responsibilities and health standards, Local Health Department Sanitation Certification preferred, required within 6 months of hire, T.I.P.S. Certification preferred /required within 6 months after hire

Language Skills

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages.   Ability to apply concepts of basic algebra. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instruction furnished in written, oral, diagram, or schedule form.

Computer Skills

To perform this job successfully, an individual should have knowledge of Word Processing software; Spreadsheet software; Payroll systems; Internet software; Project Management software; and Reservation and Billing Database software.

Other

Ability to work a flexible schedule, including early and late shifts, weekends and holidays. Excellent organization and communication skills and ability to perform a wide variety of tasks during busy, sometimes stressful times. Strong leadership skills, including ability to motivate staff. A passion for providing high quality service and commitment to exceeding expectations and goals.