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DO
Domenico's On The Wharf
Restaurant Manager
Career Insights for Restaurant / Food Service Manager
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Based on California data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$70,563 / year median in California
+5% projected growth
Job Description
Controls the sales and profitability of the restaurant.
- Establishes and monitors standards for restaurant including but not limited to personnel administration and performance, service to patrons, advertising, and publicity.
- Establishes and maintains effective revenue management techniques to maximize restaurant revenues; reviews and analyzes financial statements.
- Develops, implements, and monitors restaurant budget; oversees all accounting functions.
- Monitors overall condition of restaurant, public areas, and outside grounds; ensures that deficiencies are rectified.
- Maintains visibility and accessibility to patrons, staff, and vendors; maintains effective communication with all staff to ensure restaurant is performing at established standards.
- Ensures that patrons' needs are fulfilled and their dining experience is as pleasurable as possible; responds to guest feedback, including complaints/problems.
- Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.
- Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, bar stock, and production time.
- Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure restaurant remains current.
- Ensures all kitchen and food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.
- Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.
- Prepares accurate and timely reports as required.
- Interfaces with executive chef to plan menus and pricing, review daily specials and 86'd items, and develop menu preparation and implementation.
- Assists staff with job functions as needed to ensure optimum service to all guests.
- Hires, trains, supervises, motivates, and develops restaurant staff; manages schedules and workflow.
- Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
- Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
- Performs other duties as assigned by management.