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Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Primary
o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
o Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
o 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.
o Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
o Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
o Count money and make bank deposits.
o Investigate and resolve complaints regarding food quality, service, or accommodations.
o Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
o 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.
o Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
o Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
o Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
o Maintain food and equipment inventories, and keep inventory records.
o Schedule staff hours and assign duties.
o Establish standards for personnel performance and customer service.
o Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
o Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
o Keep records required by government agencies regarding sanitation or food subsidies.
o Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
o Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
o Be knowledgeable of restaurant policies regarding personnel
o Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
o Continually strive to develop staff in all areas of managerial and professional development.
o Order and purchase equipment and supplies.
o Review work procedures and operational problems to determine ways to improve service, performance, or safety.
o Assess staffing needs and recruit staff.
o Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
o Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
o Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
o Attend all scheduled employee meetings and offers suggestions for improvement.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental
o Monitor employee and guest activities to ensure liquor regulations are obeyed.
o Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
o Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
o Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
o Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
o Take dining reservations.
o Be 21 years of age or older
o Must have a valid SC Alcohol Server Certificate or must obtain one within 30-days
o Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry
o Able to understand and speak using the predominant language(s) of guests
o Excellent basic mathematical skills and fundamental accounting principles, including understanding P&Ls
o Able to handle money and operate a point-of-sale system
o Competency in Microsoft Office platform
o Able to work in a standing position for long periods of time (up to 5 hours)
o Able to work while walking for long periods of time (up to 4 hours)
o Able to reach, bend, kneel/squat, stoop and frequently lift up to 50 pounds
o Ability to maneuver the dining room and kitchen areas, may include tight spaces
o Stamina for high volume service and walk for long periods of time
o Use hands to handle, control, or feel objects
o Frequent bending or twisting of the body
o Must maintain a neat, clean and well-groomed appearance
o Stamina and availability to work 55 hours per week, available days, nights, weekends and holidays
o Must be eligible to work in the United States