Restaurant Manager
Job Description
Department: Management
Reports To: D.O.O FLSA Status: Non -Exempt
Salary Grade: DOE
POSITION SUMMARY:
Tony’s Mexican Restaurant Manager oversee and coordinate the planning, organizing, training, and leadership necessary to achieve sated objectives in sales, costs, profitability, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement.
Be committed, to learning and improving through reading & working with other restaurant members. Continuous education and self-development will be of highest priorities along with a commitment to coaching and developing entire management team and staff.
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
SPECIAL KNOWLEDGE, SKILLS, ABILITIES
- Maintains proper grooming and dress code standards
- Must be at least 18 years of age
- Demonstrates knowledge and ability to execute Tony’s Mexican Restaurant standards.
- Must have a current Food Managers card and a TABC certificate issued by the State of Texas
- Operate a personal computer using Windows and Microsoft Office software.
- Complete Full Knowledge of Restaurant 365 Software
- Operate standard office equipment including copier, typewriter, and fax machine.
- Follows all company safety and sanitation policies and procedures
- Follows all state department of health rules and regulations are followed
- Have knowledge of service and food & beverage operations, generally involving at least one years of front-of-the-house and back-of-the-house operations and/or assistant management positions.
- Possess excellent basic math skills and have the ability to operate a cash register or POS system.
- Must have multitask, prioritize, and manage time efficiently
- Able to work in a fast-paced environment while standing for long periods of time
- Self-motivated and self-directed
- Must be able to work under pressure during peak hours or peak season
- Able to work early mornings, afternoons, and weekends
- Must be a team player
- Must be bilingual (Spanish-English)
ESSENTIAL FUNCTIONS
- Understands completely & conforms to all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all guests feel welcome and are given attentive, friendly, and courteous service at all times.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s receipts, portioning, cooking and serving standards.
- Achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness through training of employees and by creating a positive and productive working environment.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Make employment and termination decisions.
- Fill in where needed to ensure guest service standards and efficient operations are always meeting guest expectations.
- Continuous strives to develop staff in all managerial and professional areas.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on hand quantities, cost, and quality levels.
- Ensure product is always on hand on an as needed basis, through systematic ordering and forecasting techniques.
- Ensure that all products are received in correct unit count and condition, and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel, and, administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
- Understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
- Assist in developing, planning, and executing restaurant marketing, advertising, and promotional activities and campaigns.
- Cooperate with all corporate departmental needs and work alongside support departments to improve all aspects of the business.
- Express restaurant needs from all corporate support departments and leaders.
- Respond to any & all corrective action requests from Director of Operations in a timely manner.
- Forecasting & implement improvement plans for management development, and continuing education.
- Ensure all restaurant staff and management team members have necessary tools to perform daily duties.
- Communicate well all aspects of weekly operations by leading weekly team management meetings.
- Perform cleaning duties as assigned by Director of Operations
OTHER FUNCTIONS:
- Lead by example in all areas by becoming the expert in all aspects of the restaurant
- Lead project teams varying in degree of complexity and size
- Participate in company policy and standards development as needed
- Prepare budgets as required by corporate office and director of operations in an effort to meet budget projections
- Proactively handle all staff and guest requests or concerns quickly with caring and fairness
- Demonstrate a leadership style that creates a positive working environment and remains calm during stressful and emotional situations
- Be organized in all areas e.g., storage areas, side work, and scheduling needs
- Be a role model and a teacher
- Be able to identify and develop staff members for future leaderships roles
- Be able to delegate and get work done through others
- Maintain a harmonious relationship with all employees
- Attend all scheduled meetings and provide suggestions for improvement
- Other duties as assigned by kitchen supervisor and management
POSITION QUALIFICATIONS
Mental Demands:
Ability to communicate effectively (verbally and written), interpret reason, read, understand verbal instructions, analyze, differentiate, memorize, coordinate, compile, instruct, and maintain emotional control.
Competency Statement(s)
- Accountability – Ability to accept responsibility and account for his/her actions.
- Accuracy – Ability to perform work accurately and thoroughly.
- Customer Oriented – Ability to take care of the customers’ needs while following company procedures.
- Diversity Oriented – Ability to work effectively with people regardless of their age, gender, race, ethnicity, religion, or job type.
- Friendly – Ability to exhibit a cheerful demeanor toward others.
- Honestly / Integrity – Ability to be truthful and be seen as credible in the workplace.
- Interpersonal – Ability to get along well with a variety of personalities and individuals.
- Loyal – The trait of feeling a duty to the employer.
- Organized – Possessing the trait of being organized or following a systematic method of performing a task.
- Reliability – The trait of being dependable and trustworthy.
- Responsible – Ability to be held accountable or answerable for one’s conduct.
- Safety Awareness – Ability to identify and correct conditions that affect employee safety.
- Time Management – Ability to utilize the available time to organize and complete work within given deadlines.
Education: Bachelor’s Degree in Hospitality, Business, or related field preferred
Experience: Minimum of two (2-3) years in a management capacity in full-service restaurant environments or related equivalent of quick service and full-service restaurant experience.
At least two (2) years managing personnel, operating, and inventory budgets.
Working Conditions:
- Walking and standing for extended periods of time
- Should expect to work 12-25 hours or more per week.
- Work in a noisy, fast paced environment with distraction conditions
- Read and write handwritten notes
- Working under pressure
- Working in extreme temperature environments
- Lighting up to 60 pounds
- Reach, bend stoop and wipe frequently
- Stretching
Tony’s Mexican Restaurant has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the employee’s ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate. This document does not represent a contract of employment, Tony’s Mexican Restaurant reserves the right to change this job description and/or assign tasks for the employee to perform, as Tony’s Mexican Restaurant may deem appropriate.
Job Type: Full-time
Benefits:
- Employee discount
- Health insurance
Experience level:
Restaurant type:
Shift:
- Day shift
- Evening shift
- Morning shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Language:
- Spanish (Required)
- English (Required)
License/Certification:
- Driver's License (Required)
- Food Manager Certification (Required)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Work Location: In person