Job Description

RESTAURANT MANAGER

REPORTING TO: F&B DIRECTOR DEPARTMENT: FOOD AND BEVERAGE

Job Summary

I. General

• Proficiency in all FOH and BOH computer functions; ensure weekly backup procedures.

• Properly document voids and comps; follow correct procedures during system crashes.

• Participate in sales-building initiatives as directed by management.

II. Financial

• Sales: Review daily sales figures, compare with budget, previous weeks/years, and send reports.

• Labor: Monitor daily labor figures, manage shift labor efficiently, and address overtime/training costs.

• Cost of Goods Sold:

  • Conduct weekly food and beverage inventory.

  • Review weekly cost of goods sold and investigate high costs.

  • Maintain proper procedures for invoice review, ordering, waste tracking, and portion control.

• Controllable Costs: Assist in managing expenses to meet financial targets.

• P & L Review: Participate in weekly profit & loss reviews with management.

• Budget: Assist in creating and reviewing store budgets to meet financial goals.

III. Operations

• Staff Performance:

  • Monitor and ensure high-quality staff performance and guest service.

  • Review customer feedback reports and address service issues.

  • Ensure staff is trained in guest relations and complaint handling.

• Food Quality:

  • Uphold food handling and presentation standards.

  • Conduct regular line checks and ensure thorough line tastings.

• Unit Cleanliness:

  • Maintain FOH and BOH cleaning schedules.

  • Conduct daily walk-throughs and follow up on cleaning crew performance.

• Repairs & Maintenance:

  • Identify and report maintenance issues.

  • Coordinate with vendors for repairs and warranty work.

• Training & Development:

  • Ensure ongoing employee training and certification completion.

  • Conduct coaching and counseling with regular feedback.

  • Hold shift meetings for FOH and BOH staff.

IV. Personnel / Human Resources Development

• Complete employee performance appraisals and create development plans.

• Encourage team motivation through incentives and meetings.

• Maintain a zero-tolerance policy for harassment and ensure a professional work environment.

• Keep an "open door" policy with employees.

• Ensure workplace safety practices are followed.

• Maintain proper documentation for worker’s compensation and OSHA compliance.

V. Administration

• Maintain clear communication with management using the Manager’s Log.

• Document employee performance, food issues, sales, labor, and other relevant details.

• Ensure proper cash handling procedures, including cash-outs and bank counts.

• Keep an organized office and filing system.

Duties & Responsibilities

• Maintain proficiency in service standards, sanitation, and FOH management functions.

• Develop skills in recipe knowledge, sanitation, and kitchen management.

• Meet performance targets and goals set by management.

• Ensure proper staffing and training of employees.

• Oversee kitchen operations and maintain quality control.

• Ensure compliance with Standard Operating Procedures.

• Attend and participate in management and departmental meetings.

• Assist with other assigned projects.

Qualifications & Experience

• • Ability to speak, see, hear, read, and write.

  • Strong mobility and manual dexterity.

  • Ability to bend, stoop, and perform extensive walking for up to 10+ hours.

  • Strong comprehension and communication skills.

  • Willingness to travel locally and nationwide.

  • Ability to work at least 50+ hours per week as needed.

Skill set

• Budget
• Email communication
• Guest Relationship Management
• Leadership
• Multi-tasking
• Problem Solving
• Team collaboration
• Time Management