Restaurant Manager

OverviewCoordinates activities of workers engaged in selling food and alcoholic beverages for consumption on premises by performing the following duties personally or through subordinate supervisors.What We OfferGenerous employee discounts on dining, retail, amusements, and hotelsContinued career development and growth opportunitiesMultiple health benefit plans to suit your needsDental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)Paid sick leavePaid vacationMonthly discretionary bonus potentialResponsibilitiesResponsible for the day-to-day supervision of all employees who work in the front of the house.Responsible for effectively scheduling all front of the house employees to ensure proper staffing levels and labor budgets.Interview and hire restaurant staff based on the General Manager's assessment of staffing needs.Train new employees and assign training responsibilities.Utilize discipline and counseling, as part of managerial discretion, such as verbal or written reprimands, suspensions, demotions, and terminations. Make good termination recommendations when deemed appropriate.Coach and motivate employees to improve and maximize performance and commitment to quality and service. Ensure quality customer service throughout the restaurantWork during weekends, holidays and peak business periods may be required, including working any shift/day designated by the General Manager.QualificationsAt least 2+ years of full-service, high-volume restaurant management experienceExtensive front of house knowledge; Advanced knowledge of financial aspectsStrong interpersonal and conflict resolution skillsStable and progressive work history; Strong work ethic

Created: 2025-03-04