Manager

SUMMARY: Oversees, directs and performs the daily execution of all assigned Restaurant service procedures while establishing and maintaining standards of operation in the areas of service. Maintains quality, time lines of service delivery, cleanliness and maintenance, profitability and supervision of staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Meets daily deadlines of opening restaurant, creating, and posting of wine and beverage specials and produces adequate training for pre-shifts in a timely manner.
• Oversees the ordering, receiving and storage of all uniforms, menus, table top essentials, check presenters and any necessary training materials. Communicates with General Manager and Restaurant Manager on all par levels and pricing.
• Maintains constant communication with lead service staff in efforts of creating ongoing training programs for entire FOH Staff.
• Oversees and ensures all aspects of service and restaurant ambiance as per pre determined specifications.
• Facilitates needs of entire non management staff.
• Oversees and maintains all tableware and restaurant tools levels and costs that have been pre determined by General Manager
• Ensures that restaurant appearance and cleanliness is on highest levels at all times
• Ensures that all FOH staff service trainings are conducted and followed through
• Ensures that all restaurant opening and closing and cleaning procedures are up to date and followed through 
• Ensures that all employee areas are organized and properly maintained
• Oversees and conducts interactive and educational pre shift staff meetings
• Creates adequate staffing levels and adheres to established budgetary guidelines for labor control, while understanding labor costing formulas.
• Ensures daily monitoring of sales and constant coaching of staff in efforts of increasing sales and team building
• Ensures that daily staff appearance checks are performed
• Oversees and ensures that all beverages are prepared in timely manner within company standards
• Oversees and ensures restaurant and Health Department sanitation requirements are maintained at all times.
• Oversees and ensures that all Restaurant Equipment are in good and working conditions and are well maintained.
• Oversees and ensures that accurate inventories, extension and menu items price verification are maintained and conducted.
• Performs all duties in adherence to all corporate specifications and company standards and policy.
• Enforces and adheres to all corporate purchasing programs.
• Adheres to the corporate menu change program.
• Must have the ability to work a flexible schedule and late hours when necessary.
• Must have the ability to report to work on time and on a regular basis.
• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES: Carries out supervisory responsibilities in accordance with the organization’s policies and applicable law. Must be knowledgeable and possess the ability to enforce Company policy and applicable law. Responsibilities include interviewing and screening of job applicants; hiring employees; recommending termination; assign and direct work; appraise and award employee performance; discipline and coach employees; address complaints and resolve problems; provide ongoing training and development of each employee to assist them in reaching their potential; and establishes and follows up on short and long term goals for subordinates.

QUALIFICATION REQUIREMENTS: 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 and/or EXPERIENCE:

High School diploma or general education degree (GED); a minimum of 5 years previous industry experience, with 2 years in a manager capacity. Experience in a high quality hotel or freestanding restaurant desirable.  

LANGUAGE SKILLS:

Ability to read, write and speak fluently, in the primary language of the property location.

OTHER SKILLS and ABILITIES required:

Good wine and spirits and cultural knowledge.

Good Sake knowledge

Excellent verbal and written communication skills and problem solving ability.

Excellent organizational skills.

Computer literacy to include Excel Spreadsheet and Word experience.

Ability to work in a team and independently.

Ability to multi-task and meet multiple deadlines.

Ability to successfully work in a fast paced environment.

Ability to maintain composure in a potentially stressful environment

Ability to produce recipes within corporate specifications.

Ability to demonstrate expertise in performing all positions within the Restaurant

Ability to plan and execute projects and quantify results.

Ability to delegate tasks with proper instructions with follow through and follow up.

Working knowledge of POS system.

Understanding and demonstration compliance with all Company, local and state sanitation regulations.

Ability to attend all required company meetings.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is frequently required to stand (a minimum of 8 hours); walk; and use hands to finger, handle, or feel, grasp, and hold objects, tools, or controls. The employee is frequently required to reach with hands and arms; balance; stoop; crouch; bend; talk; hear;
• The employee must occasionally lift, carry, pull and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Qualified individuals with disabilities may be provided reasonable accommodation to enable them to perform the essential functions of a position, so long as such accommodation does not result in undue hardship to the organization.

The noise level in the work environment is usually loud and potentially stressful.