Restaurant Manager

Duties & Responsibilities:

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service.
• Oversee the back & front of the house staffing.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Fill in where needed to ensure guest service standards and efficient operations.
• Ensure that all food and products are consistently prepared and served per restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, 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 in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with company’s guidelines for approval or review.
• Continually strive to develop your staff in all areas of managerial and 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 correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• The General Manager will also be the department representative for special in house or catering events, working each special event and this will involve all planning associated with each event.