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.
Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, customer service and satisfaction, food quality, cleanliness and sanitation of the restaurant.
RESPONSIBILITIES
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. Page Break Any other duties that may be assigned
EDUCATIONAL REQUIREMENTS AND EXPERIENCE A
minimum of an associate in Hospitality, Supervisory Management or equivalent. A minimum of three (3) years of experience at the management level. A current NYC Food Handler Permit/ServSafe Manager certification mandatory.
SKILLS REQUIREMENTS
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.
HYGIENE AND DEPORTMENT
Cover hair at all times. Wear the proper uniform, including name tag, at all times. Ensure that nails are kept short and clean - no nail polish. Exhibit good hygiene at all times. Wear full shoes at all times - No slippers.
PERFORMANCE CRITERIA
This job is satisfactorily performed when: Sales targets are achieved. The profitability goal of the restaurant is achieved and maintained. The restaurant maintains excellent assessment ratings Customers are provided with the highest level of service, and there is repeat business because of this factor. A high level of initiative, flexibility, and dependability is displayed at all times The job is performed with professionalism and integrity. Bonus & Incentive Compensation The Restaurant Manager is eligible to participate in a performance-based bonus program aligned with the financial and operational success of the restaurant. This program is designed to drive accountability, profitability, and execution excellence.
