Food Service - Restaurant Manager

Job Title: Restaurant Manager

Job Summary: Manages the business performance of the restaurant, while maintaining high standards of food, service, and health and safety. Responsible for all aspects of the restaurant, including scheduling, ordering supplies, payroll management, and special requests.

Job Duties:

• Manages the restaurant ensuring the highest quality dining experience and superior customer satisfaction.
• Empowers staff to ensure all guest service issues are resolved prior to guest leaving the restaurant.
• Purchases food and supplies from authorized vendors to meet menu requirements. Anticipates supplies and materials needed on a daily basis.
• Implements new ideas in food concepts, new menu items, and food presentations.
• Maintains high standards of quality control, hygiene, and health and safety.
• Hires, supervises, and disciplines staff.
• Prepares staff schedules, allowing for appropriate service while controlling labor costs and overtime.
• Develops team members through appropriate training, coaching and mentoring to ensure strong operational performance. Motivates team members and promotes empowerment.
• Works with the General Manager to coordinate catering functions.
• Leads with a positive attitude, enthusiasm and a commitment to excellence.
• Performs other duties as assigned.

Qualifications:

• Degree or certificate in Food Service, Nutrition, Culinary Arts or Hotel/Restaurant Management preferred; or equivalent combination of education and experience
• Minimum of two years food and beverage experience, preferably in the hotel industry. Minimum of one year of experience in a supervisory role in a restaurant setting preferred.
• Knowledge of food and beverage service standards.
• Excellent organization and communication skills and ability to perform a wide variety of tasks during busy, sometimes stressful times.
• Ability to work a flexible schedule, including weekends and holidays.