Ensures that guests are fully enjoying their visit to the restaurant. The manager directs and motivates the service staff to ensure that guests are having a great time. Some examples include:
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Establishes restaurant business plans by surveying restaurant demand.
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Meets restaurant financial objectives by developing finances.
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Attracts patrons by developing and implementing marketing, advertising, and public and community programs.
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Controls purchases and inventory by meeting with the account manager.
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Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality.
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Maintains patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings.
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Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, and training.
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Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures.
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Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry.
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Accomplishes company goals by accepting ownership for accomplishing new and different requests.
Qualifications and Skills
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Strong knowledge of front and back-of-house operations including food, beverages, staff supervision, inventory, and food safety
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Strong understanding of cost and labor systems that lead to restaurant profitability
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Strong communication and leadership skills
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Comfort working with budgets, payroll, revenue, and forecasting
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Ability to lead big groups of people
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Flexible work hours-weekend and holidays
Education and Experience Requirements
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3 years’ of experience as a restaurant general manager
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Associate or bachelor’s degree in business management
We Offer:
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An extensive and well-rounded training program
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Continued career development and growth opportunities
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Discount dining
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Medical insurance
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PTO