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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $100,000.00
Work Schedule
Standard Hours
Flexible
Benefits
Performance-based Bonus Program
Paid Time Off
Health Insurance
Employee development opportunities
flexible scheduling
Workplace safety programs
Positive work environment
Job Description
The establishment seeking a Restaurant Manager is a vibrant and customer-focused dining venue dedicated to providing exceptional experiences in food quality, customer service, and overall ambiance. Known for maintaining high standards of cleanliness, sanitation, and operational excellence, this restaurant prides itself on delivering a welcoming environment where customers can enjoy consistent and delicious meals crafted according to precise recipes and portioning standards. As part of a commitment to excellence, the restaurant operates under stringent policies and procedures designed to ensure safety, quality, and customer satisfaction at every touchpoint. This dynamic hospitality setting is looking for a motivated and experienced Restaurant... Show More
Job Requirements
- A minimum of an associate degree in hospitality, supervisory management or equivalent
- A minimum of three years of experience at the management level
- A current NYC Food Handler Permit or ServSafe Manager certification
- Strong knowledge of food and beverage service
- Excellent communication skills including the ability to understand the predominant language(s) of the trading area
- Proficiency in operating cash registers or POS systems
- Physical stamina to work standing for extended periods and to lift up to 50 pounds frequently
- Ability to work flexible hours including 50 to 60 hours per week if necessary
- Strict adherence to hygiene and uniform standards
- Consistent enforcement of restaurant policies and compliance with health, safety, and labor regulations
Job Qualifications
- A minimum of an associate in Hospitality, Supervisory Management or equivalent
- A minimum of three years of experience at the management level
- A current NYC Food Handler Permit/ServSafe Manager certification mandatory
- Have a sound knowledge of service and food and beverage, generally involving at least three years operating at a management level
- Be able to communicate and understand the predominant language(s) of the restaurant's trading area
- Possess excellent math skills and have the ability to operate a cash register or POS system
- Be able to work in a standing position for long periods
- Be able to reach, bend, stoop, and frequently lift up to 50 pounds
- Must have the stamina to work 50 to 60 hours per week, if necessary
Job Duties
- Thoroughly understand all policies, procedures, standards, specifications, guidelines, and training programs
- Ensure that all customers feel welcome and are given responsive, friendly, and courteous service at all times
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
- Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
- Control cash and other receipts by adhering to cash handling and reconciliation procedures per restaurant policies and procedures
- Make employment and termination decisions in conjunction with the owner, franchise consultant, and the human resources department
- Fill in where needed to ensure the maintenance of customer service standards and efficient operations
- Continually strive to develop staff in all areas of professional development
- 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
- Ensure that all products are received in the correct unit count, and condition and deliveries are performed per the standard operating 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 and ensure adequate staffing and labor cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures
- Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests
- Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns
- Perform any other duties that may be assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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