Restaurant Manager

Description

The essential functions include, but are not limited to the following:

· Strong knowledge of Front of the House operations including foods, beverages, supervisory aspects, service techniques and guest interaction

· Create weekly schedules, training schedules, and monitor the performance of all Restaurant staff members. Coach/counsel staff on performance as needed.

· Ensure proper opening and closing procedures and followed and the restaurant is left in a ready-to-open condition. 

· Maintain quality service by establishing and enforcing organization standards. Ability to prioritize and work effectively within a sometimes-pressurized environment.

· Ability to communicate with guests and employees in a clear speaking voice, listen to and understand. Respond with appropriate actions and provide accurate information.

· Demonstration of positive leadership style with an enthusiastic, positive, committed, and flexible attitude. Promote the importance and benefit of effective teamwork. 

· Other projects and tasks may be delegated as needed.

Requirements

  · Two - Five years of Restaurant Manager level, may have related experience and/or training; or equivalent combination of education and experience, in a reputable dining establishment.

· California Food Handlers card and ABC certification is required for all food service employees who prepare, store, and serve food and alcohol.

· To perform this job successfully, an individual must be able to perform each essential duty satisfactorily while working an average of 40-50 hours per week with two days off or as scheduled.

· A willingness to work mornings, days or evenings, weekends and holidays as required.

· Bilingual – English/Spanish skills helpful, but not required.

· Possess outstanding business and interpersonal skills as well as the ability to maintain high standards of quality and guest satisfaction.

· Ability to present information and respond to questions from groups of managers, staff members, and customers.