Mgr Restaurant

DUTIES AND RESPONSIBILITIES:

• Supervises, monitors and participates in service operations during an assigned shift

• Regularly interacts with guests to ensure quality experience, handle special requests, answer questions and/or resolve problems

• Focus on controlling labor and beverage costs, review of the P&L with the General Manage and identify areas of improvement.

• Contribute in managing staff and/or restaurant manager performance through effective use of informal and formal feedback, recognition, coaching & counseling meetings, disciplinary action, annual evaluations, etc.; assists in developing restaurant managers to ensure readiness for growth/promotion

• Participate in marketing and promotion strategies as directed.

• Leads and participates in the interviewing, hiring and training of new hourly service staff; also leads and participates in the on-going training and education of existing service staff

• May be assist as lead manager for all beverage programs, menus and costs. (Creative and implementation process)

• Performs various operational/admin functions such as: opening/closing the restaurant, conducting pre-shifts and line checks, processing server checkouts, preparing staff schedules, conducting inventory, placing orders, POS/Infogenesys usage, reporting & maintenance, etc.

• Attends various internal and/or external meetings relating to the operation of the restaurant.

• Ensures the general maintenance & upkeep of service areas, equipment and manager offices.

• Controls, analyze and create plans of action, on an on-going basis of the following:

• Guest Satisfaction through reviews on the different channels.

• Operating Costs.

• Sanitation, cleanliness and hygiene.

• At IHG we are committed to providing our employees with a safe, secure and healthy workplace. It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.

• Perform other duties, tasks and special projects as assigned.

• Perform the General Manager duties when the business requires or needed.

• Perform employee evaluations and provide assertive feedback to the team.

QUALIFICATIONS:

Essential Requirements:

• Minimum 3 years prior experience at the manager level or above.

• Prior experience in a restaurant similar in scope/style

• Prior hands-on experience performing the majority of the areas of responsibility described above

• Passionate & humble about service

• Proud to work in the Hospitality Industry

• Finds ways to say yes, proactive and/or reacting according different circumstances.

• Flexibility to change.

• Committed to a high quality service and high food standards.

• Dignified in conduct and appearance

• Thorough understanding of food, beverage and labor costs.

• good math skills

• Prior experience with & good working knowledge of POS and/or other restaurant-related systems

• Proficient with Microsoft Office applications

Essential Skills:

• Ability to perform job functions with minimal supervision

• Ability to work under pressure

• Must be a confident individual who is willing to assume responsibility

• Ability to demonstrate high degree of drive and determination

• Adaptive and flexible, team player

• Ability to work cohesively with co-workers as part of a team

• Must have excellent employee relations skills and ability to motivate staff and maintain a cohesive team.

• Ability to supervise train and direct employees, giving corrections when needed.

• Ability to perform job functions with attention to detail, speed and accuracy, and comprehend instructions.

• Ability to prioritize, organize, delegate work and follows through while working in a fast paced environment.

• Ability to be a clear thinker who remains calm and resolves problems using sound independent judgment.

• Ability to work under pressure of meeting production schedules and timelines for guests and fellow workers.

• Ability to plan and aid in the execution of promotions.

• Ability to aid in the transportation of all work equipment and produce pertinent to job

• Ability to move about the outlets/function rooms

• Ability to carry or lift items weighing up to 20 pounds

• Ability to bend, stoop and kneel

Desirable:

• Hospitality Management Degree or Some College Education

• Food Hygiene Certification

• Basset Certification

• First Aid Certification/Awareness

• TIPS Certified

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

The salary range for this role is $33.93 to $36.51. This is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.