*OVERVIEW:*
The Restaurant Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels.
They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
*RESPONSIBILITIES:*
* Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
* Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
* Ensuring incoming staff complies with company policy
* Training staff to follow restaurant procedures
* Maintaining safety and food quality standards
* Organizing schedules
* Keeping track of employees’ hours and recording payroll data
* Ordering supplies while staying within budget limitations
* Supervising daily shift operations
* Ensuring all end of day cash outs are correctly completed
* Coordinating daily front- and back-of-house restaurant operations
* Controlling operational costs and identifying ways to cut waste
* Appraising staff performance
* Interviewing/recruiting new employees
* Interacting with guests to get feedback on product quality and service levels Perform other duties as requested by management.
*REQUIREMENTS:*
* 2-4 years experience in similar or equivalent role
* Must be able to understand and evaluate complex information, data, etc.
from various sources to meet appropriate objectives.
* Always maintain a warm and friendly demeanor.
* Process payroll in a weekly/biweekly basis.
* Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
* Clear understanding of State, Federal, and Local employment laws.
* Ability to respond to guest complaints in a timely manner.
* Work with the management team and keep them informed of any pertinent issues as they arise.
* Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
* Monitor quality of service in the outlet.
* Ensure compliance with all local liquor laws, health, and sanitation regulations.
* Ensure compliance with SOPs and requisition procedures.
* Be visible on the floor and assist staff during each meal period.
* Conduct staff performance reviews in accordance with our standards.
* Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
* Be involved in and conduct departmental training.
* Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
* Ensure overall guest satisfaction.
*TableOne Hospitality and its affiliates are an Equal Opportunity Employer dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of AB 1008, California Fair Employment and Housing Act (FEHA), San Francisco Fair Chance Ordinance, and all other local, state and federal laws.
*
Job Type: Full-time
Pay: $75,000.
00 per year
Benefits:
* Dental insurance
* Health insurance
Shift:
* Day shift
* Night shift
Weekly day range:
* Monday to Friday
* Weekends as needed
Work Location: In person
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