Contento Restaurant | General Manager | new york city, ...

The Restaurant Manager is responsible for overseeing all aspects of restaurant operations to align with company standards. This includes managing beverage and food services, staffing, and general daily activities. The role emphasizes implementing and maintaining a service philosophy that guides staff and shapes company culture. Key areas of responsibility include planning, training, leadership, and achieving objectives related to sales, cost control, employee retention, guest service, food quality, cleanliness, and sanitation. Reports To: Managing Partners / Owners Supervises: All Front of House (FOH) staff and collaborates with the Chef to assist with Back of House (BOH) management. Essential Job Functions Company Standards & Service Ensure full compliance with company policies, service procedures, and standards. Maintain knowledge of equipment maintenance and correct usage. Guest Relations Anticipate and promptly address guests' needs to ensure positive experiences. Act as the restaurant's hospitality ambassador, ensuring all guests feel welcome and valued. Resolve guest complaints and manage staff to uphold guest satisfaction. Operations & Cleanliness Monitor and maintain cleanliness, sanitation, and organization of all work areas. Conduct inventories, order supplies, and manage stock levels as per business needs. Staff Leadership & Communication Conduct weekly manager and monthly partner meetings. Manage FOH and BOH staff scheduling, training, and performance evaluations. Lead daily pre-shift meetings, review special items or menu updates, and assign tasks. Monitor staff appearance, grooming, and adherence to restaurant standards. Financial & Administrative Oversight Track daily revenue, resolve discrepancies, and assess sales weekly with ownership. Manage payroll submissions, address scheduling conflicts, and monitor attendance. Oversee budget adherence, including beverage orders, wine list maintenance, and general supply costs. Product Knowledge & Service Standards Maintain comprehensive knowledge of all food and beverage offerings, including wine, spirits, and menu items. Ensure compliance with state liquor regulations, health department standards, and required certifications (e.g., Food Handler's License, CPR). Customer Service & Satisfaction Greet and recognize regular patrons, fostering repeat business. Address guest feedback promptly, resolving concerns to exceed expectations. Keep up to date on industry trends and adapt services to meet guest interests. Event & Catering Management Handle all aspects of event planning and execution, including menu creation, staffing, rentals, and payment. Technical & POS Management Manage the P.O.S. system, ensuring updates for menu changes and accurate processing of transactions. Address void checks, expedite problem payments, and uphold cashiering standards. Continuous Improvement Regularly read industry publications and stay informed of trends to improve the restaurant experience. Inspire and guide the team, setting clear performance goals, providing feedback, and supporting professional growth. #J-18808-Ljbffr

Created: 2024-11-28