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:
Establishes restaurant business plans by surveying restaurant demand.Meets restaurant financial objectives by developing finances.Attracts patrons by developing and implementing marketing, advertising, and public and community programs.Controls purchases and inventory by meeting with the account manager.Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality.Maintains patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings.Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, and training.Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures.Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry.Accomplishes company goals by accepting ownership for accomplishing new and different requests.Qualifications and Skills
Strong knowledge of front and back-of-house operations including food, beverages, staff supervision, inventory, and food safetyStrong understanding of cost and labor systems that lead to restaurant profitabilityStrong communication and leadership skillsComfort working with budgets, payroll, revenue, and forecastingAbility to lead big groups of peopleFlexible work hours-weekend and holidaysEducation and Experience Requirements
3 years’ of experience as a restaurant general managerAssociate or bachelor’s degree in business managementWe Offer:
An extensive and well-rounded training programContinued career development and growth opportunitiesDiscount diningMedical insurancePTO Read Less