Restaurant Manager

Ridgedale, MO
F&B
10-22-2019
BCL
Depends on Experience 

Position Summary:

The Restaurant Manager is responsible for creating an unforgettable dining experience to every guest visiting our restaurant. This position leads the front-of-house staff and is responsible for all service aspects of the restaurant.

Essential Functions:

  • Provide superior service to our customers (internal and external) at all times.
  • Maintain close contact with guests to ensure their satisfaction.
  • Plan, schedule, supervising and coordinate all of the daily operations of the restaurant. 
  • Oversee the training of employees.
  • Plan and conduct staff meetings.
  • Supervise and assist as necessary with all operations, which may include: line set-up and restocking; food preparation, customer service; cleaning and organizing cooking, service and dining area; dishwashing; bartending, menu development, large party reservations etc.
  • Ensure that alcoholic beverages are served within the rules proscribed by the Missouri Department of Public Safety Alcohol and Tobacco Control.
  • Effectively control labor to budget, while maintaining the highest guest experience standards.
  • Oversee the ordering, receiving, and maintaining appropriate inventory of front of the house food and supplies; which may include coordinating the transportation of goods.
  • Ensure that applicable health and safety procedures and regulations are followed.
  • Prepare a variety of administrative/operations reports and records; timesheets, daily staffing reports, inventories, cash reports etc.
  • Oversees all opening and closing duties of dining outlets and bar effectively.
  • Deal with a variety of special problems that arise in daily operations related to inventory, purchasing, personnel, equipment, etc
  • Oversee the processing of daily receipts.
  • Monitor food and service to ensure that appropriate quality standards are maintained.
  • Confer regularly with the Restaurant Manager and other Company personnel to plan, coordinate and evaluate services/activities, exchange information, resolve problems, etc.
  • Attend staff meetings.
  • Keep abreast of new developments in the field.
  • Perform other tasks as assigned.

Candidate Profile:

Education and Experience

  • 2 – 3 years previous leadership experience, or a combination of education and experience from which a comparable amount of knowledge is acquired.
  • 2 – 3 years of Food and Beverage experience preferred.  (For certain outlets fine dining experience preferred)
  • Broad, basic knowledge and skills related to restaurant and room service operations, including experience in ordering, inventory control, staff scheduling, cash reports and similar administrative or management functions.
  • Good administrative, math and supervisory skills. Some previous supervisory and budget administration experience.
  • Experience working with a variety of commercial food service equipment.
  • Ability to deal effectively with customers and other Company personnel.
  • Basic knowledge of relevant health and safety regulations and procedures.
  • Adequate understanding of laws surrounding alcohol sales and delivery.
  • Wine and liquor knowledge preferred.
  • Food handlers and beverage service permits.

 

Skills and Knowledge

  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.
  • Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
  • Guest and Personal Service - Knowledge of principles and processes for providing guest and personal services. This includes guest’s needs assessment, meeting quality standards for services, and evaluation of guest satisfaction.
  • Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
  • Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problems

Management Competencies

  • Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
  • Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
  • Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
  • Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
  • Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
  • Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
  • High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
  • Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
  • Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.