Restaurant Manager:
The Restaurant Manager reports directly to the General Manager. This position requires previous training and experience within the restaurant and hospitality management field. As a Manager, you will assist the General Manager in creating a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality product and great service while maintaining budgeted financial guidelines.
This position is a “hands-on, multi-tasking” position, which requires working on the floor during high volume and holiday periods as well as when training and developing employees. The Manager is responsible for ensuring the delivery of high food and beverage quality, a trained FOH Team, maintaining cost controls all while creating an exceptional dining experience for Guests of CRG. Operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards and direction from the General Manager.
Job Responsibilities:
- Productivity
a. Make sure the restaurant is set up on time with staff levels reflecting projected volume
b. Greet staff as they arrive and assist in preparing the restaurant to receive Guests
c. Greet Guests as they arrive and be on the floor during service hours to ensure an efficient service
d. Respond promptly to Guest requests in a polite and professional fashion
e. Attempt to limit and resolve all problems related to Guests’ service
f. Attempt to limit and resolve all staff related issues
g. Assist with Guest checks and processing payments using the POS system during service
h. Manage meal and rest breaks to avoid penalties and to maximize productivity
- Administrative/HR
a. Complete administrative tasks as assigned by the General Manager
b. Complete HR responsibilities including employee onboarding, training, schedules, payroll, reviews and reports as assigned by the General Manager
c. Understand and complete accounting needs and processes daily
d. Establish and maintain proper inventory levels
e. Order supplies to cover flow of business without excessive purchasing
g. Utilize company established policies, procedures and forms
h. Focus on conservation throughout the property, save water and energy when possible
i. Think Green – recycle and reuse where appropriate to control waste
-Payroll
a. Follow company established procedures for tracking & processing labor dollars on daily, weekly and monthly basis
b. Adherence to Federal & State wage and labor regulations
c. Maintain proper staffing levels always to avoid or reduce overtime expenses
d. Make hiring recommendations for FOH positions to the General Manager
-Safety
a. Create a safety-first culture in the Restaurant
b. Use the Injury Illness Prevention Program to maintain a safety-first culture
c. Document Guests and Employee Injury and Illness incidents per company policies
d. Workers compensation reporting and management of claims
e. Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
f. Responsible for overall cleanliness of the restaurant
g. Adhere to all restaurant safety guidelines
-Facility Repair & Maintenance
a. Responsible for making repair and improvement recommendations to the General Manager
b. Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition
-Staff Training & Development
a. Provide proper and detailed training for hourly personnel based on company established criteria
b. Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
c. Documenting staff work performance including coaching and counseling
d. Provide ongoing training for all positions as assigned
-Communication
a. Mentor and challenge employees to focus on development and growth
b. Encourage all Front of House employees by promoting a high level of knowledge and efficiency
c. Keep FOH employees updated on recipe and food preparation changes
d. Keep FOH employees updated on food safety and allergy guidelines
e. Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures
Necessary Knowledge, Skills and Abilities:
- Minimum 1-2 years’ full service, high volume restaurant experience
- High school diploma or equivalent
- Professional and proficient verbal and written communication skills
- Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices
- ServSafe certification
Physical Demands:
While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires that you can stand, walk, lift, twist and bend for up to 10 hours a day and can lift to 50 lbs.