A Restaurant Manager is responsible for overseeing the daily operations of the entire restaurant to ensure quality, speed and consistency of service. Primary duties include meeting financial objectives, controlling purchases, enhancing guest satisfaction, evaluating staff performance, identifying demands, taking corrective actions and implementing improvements. Duties and Responsibilities: - Create a positive, fun, safe and professional work environment
- Establish clear performance expectations for staff
- Conduct interviewing, hiring and new hire training to explain policies, procedures and use of equipment
- Coordinate weekly work schedules and reconcile labor to budget
- Complete necessary paperwork and communicate payroll, onboarding, termination and personnel changes to HR
- Conduct annual performance reviews for staff
- Code invoices to the correct accounting code/department
- Complete weekly orders for beer, wine, liquor and bar/dining room supplies
- Facilitate timely and effective communication between Restaurant, Hotel, HR and Accounting teams
- Oversee daily reconciliation of cash, ensure daily deposits are performed and all receipts/reports are completed
- Maintain daily reconciliation reports including sales, house charges, banquet credits, banquet deposits, gift comp trades and other items
- Generate accounts receivable invoices as needed
- Monitor house accounts for payments outstanding or past due and resolve
- Manage the Point of Sale system to ensure all menu items are priced correctly and their availability is accurate
- Confer with other personnel to plan menus and related activities such as dining room and banquet events
- Inspect food and presentation to maintain quality standards and sanitation regulations
- Investigate and resolve food quality and service complaints
- Issue and redeem gift cards and discounts
- Prepares reports concerning revenue, payroll expenses, department expenses, inventory, receipts and sales forecasting
- Keep dining room in clean and orderly condition according to health department regulations
- Report to maintenance needed repairs or unsafe conditions
- Stay up-to-date on industry trends and popular concepts
- Ongoing training and development of management team and staff
- Assist the food and beverage director in achieving goals for labor, food cost, alcohol cost and guest satisfaction
- Other assigned duties
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