To manage assigned restaurant with all operational issues, with the goal to increase sales, profits and guest satisfaction.
This is a full-time, exempt management position and is not eligible for overtime
Essential Job Functions:
Assists General Manager as a contact for all areas of operations including: Vice President of Operations, People Services Department, Controller, Marketing Department, etc. as required.
Leads and directs Management Employees in both the Front and Back of the House.
Assists General Manager and People Services Department in interviewing and selecting Restaurant Managers. Ensures proper management staffing levels are maintained.
Is proactive in recruiting practices and hires hourly and management staff accordingly.
Assists General Manager in the development of quarterly sales and profit plan.
Organizes and follows up on all FOH and BOH training programs.
Uses Training materials provided by the Company, ensures all employees are trained using the designated training materials.
Ensures all employee files are in compliance with State and Federal law as well as are maintained according to company policy.
Coordinates all employee terminations with People Services Department to ensure consistency within the company.
Ensures all terminated employee files are sent to People Services Department in a timely manner.
Provides feedback to operations executives and corporate staff on marketing, human resources and risk management programs.
Calculates and reports weekly sales and costs numbers.
Manages Profit and Loss statements as well as controls costs in the restaurant to meet and/or beat projected sales and budget numbers.
Assists General Manger in identifying ideal store marketing plan in conjunction with Marketing Department.
Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position.
Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
At all times provides a favorable image of concept to promote its aims and objectives and foster and enhance public recognition and acceptance of all of its areas of endeavor.
Performs other duties and responsibilities as required or requested.
Works with General Manager to help reduce turnover and promotes the development and ongoing training of hourly employees.
Responsible for the ongoing development of all management team members.
Education and Experience:
4-year college degree preferred or equivalent job experience.
Minimum 3 years management experience in fine dining restaurant including experience in bar management and all areas of operations.
Excellent verbal communication and analytical skills required
Must be or become validated/trained in all store positions
Must be able to determine applicability of experience and qualifications of job applicants.
Must be able to draw on extensive Operations experience to recommend appropriate solutions to restaurant problems.
Must be able to identify areas requiring development for each manager and ensure those areas are developed.
Special Working Conditions:
Position requires extensive interaction with the public and all levels of employees both within and outside of organization.
Must be able to work in an environment where there may be regular exposure to noise, odors, fumes, temperature fluctuations, grease and other conditions associated with a restaurant.
Must be able to lift a minimum of 50 pounds.
Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store food, beverage items, smallwares and service equipment.
Must be able to stand for long periods of time.
Vision abilities to include: distance, close, color, depth, and peripheral. Also the ability to adjust focus.
Must be able to continuously use fingers to bilaterally operate point of sale equipment, prepare and serve food/beverage items.