Restaurant Manager - Uncle Bucks

POSITION SUMMARY:

The Restaurant Manager is responsible for creating an unforgettable dining experience to every guest visiting our restaurant. This position leads the front-of-house staff and is responsible for all service aspects of the restaurant.

ESSENTIAL FUNCTIONS:

• Provide world class service to our guests (internal and external) at all times.
• Maintain close contact with guests to ensure their satisfaction.
• Plan, schedule, supervise and coordinate all the daily operations of the restaurant.
• Oversee the training of employees.
• Plan and conduct staff meetings, including daily huddles.
• Supervise and assist as necessary with all operations, which may include guest service; checking-in guest reservations; cleaning, organizing, service, dining area attention; bussing, resetting tables; bartending, menu development, large party reservations; line setup and restocking, cooking, expediting, cooking, food preparation, dishwashing etc.
• Ensure that alcoholic beverages are served within the rules proscribed by the Missouri Department of Public Safety Alcohol and Tobacco Control.
• Effectively control labor to budget, while maintaining the highest guest experience standards.
• Oversee the ordering, receiving, and maintaining appropriate inventory of front of the house food, beverage and supplies, which may include coordinating the transportation of goods.
• Ensure that local and state applicable health and safety procedures and regulations are followed and maintained.
• Prepare a variety of administrative/operations reports and records, timesheets, daily staffing reports, inventories, cash reports etc.
• Oversee all the opening and closing duties of dining outlets and bar effectively.
• Dealing with a variety of special problems that arise in daily operations related to inventory, purchasing, personnel, equipment, etc.
• Oversee the processing of daily receipts and transactions.
• Monitor food and service to ensure that appropriate quality standards are maintained.
• Confer regularly with the Restaurant General Manager and other Company personnel to plan, coordinate and evaluate services/activities, exchange information, resolve problems, etc.
• Attend staff meetings.
• Keep abreast of new developments in the field.
• Perform other tasks as assigned.

EXPERIENCE/QUALIFICATIONS:

Minimum Degree Required:    High School Diploma or Equivalent

Preferred Degree: Bachelor’s Degree in Hospitality Management

Certificate(s) or License(s): Manager food handler and beverage service certifications.

• 2 – 3 years previous leadership experience, or a combination of education and experience from which a comparable amount of knowledge is acquired.
• 2 – 3 years of Food and Beverage experience preferred. (For certain outlets fine dining experience preferred)
• 2 – 3 years previous resort leadership experience preferred.
• Broad, basic knowledge and skills related to restaurant and room service operations, including experience in ordering, inventory control, staff scheduling, cash handling and similar administrative or management functions.
• Good administrative, math and supervisory skills. Some previous supervisory and budget administration experience preferred.
• Experience working with a variety of commercial food service equipment.
• Ability to deal effectively with customers and other company personnel.
• Basic knowledge of relevant food health and safety regulations and procedures.
• Adequate understanding of laws surrounding alcohol sales and delivery.
• Bar, wine and spirit knowledge are preferred.
• Manager food handlers and beverage service permits.

KNOWLEDGE, SKILLS, AND ABILITY:

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Using basic computer hardware and software (e.g., personal computers, email, word processing software, Internet browsers, etc.).
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Analytical and Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Guest and Personal Service -The knowledge of principles and processes for providing g