Job Description

The Restaurant Manager is responsible for supervision of kitchen food preparation, maintaining high level of food quality and presentation, training of staff as well as supervision of Front of House. Enforcing health and safety regulations and ensuring that products meet the company’s standards. Ensures that all tasks are running smoothly and on time, and that all customer service standards are being met.

Duties and Responsibilities

• Assign tasks to staff such as kitchen prep, cleaning projects, etc.
• Ability to identify and provide support as needed to all areas of the operation, including but not limited to, cooking, dishwashing, receiving orders.
• Supervise staff to ensure that all tasks are completed on time
• Adjust staffing levels as necessary
• Order supplies and products, as well as completing monthly inventory
• Check openings, running and closing side work, follow through on all tasks with employees
• Complete Floor Plan for Tip Outs
• Check out staff at end of shifts to ensure side work is completed
• Evaluate staff performance and provide training where necessary
• Communicate with General Manager if disciplinary action is needed
• Resolve any guest disputes or complaints
• Communicate all issues, questions, concerns to General Manager and receive approval prior to communicating any new policies or procedures to staff

Job Requirements

• Prior work experience as a manager preferred
• A minimum of 3 years’ experience in a similar role.
• In-depth knowledge of kitchen health and safety regulations.
• Ability to work well in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.
• Ability to work in a team environment to achieve team, department, and corporate goals
• Ability to organize and prioritize work
• Must have flexible schedule to include working weekends, nights and holidays.

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