Restaurant Manager

The Bartolotta Restaurants

Opportunity added 01/24/2018

Job Duties & Responsibilities:

  • Manage the daily operations of the unit
  • Identify and delegate responsibilities to staff to ensure objectives are met and guest service is achieved
  • Manage and respond efficiently and accurately to guest complaints
  • Consistently review operations and staff to identify any problems, concerns and areas of improvement
  • Provide coaching and feedback to staff and assess performance on an ongoing basis
  • Manage the restaurant to meet or exceed standards in food quality, safety and cleanliness
  • Manage food costs, labor costs and liquor costs, budgeting and P&L’s
  • Manage weekly inventory, liquor, produce and other ordering
  • Manage the recruitment of all hourly employees; onboarding and training
  • Create detailed reports on weekly, monthly and annual sales, revenue and expenses

Physical/Mental Demands:

  • Able to communicate verbally and issue communication clearly; hearing ability required with all communications
  • Able to relate to staff and customers in an appropriate and professional manner
  • Able to read and write clearly
  • Position requires walking, sitting, standing for lengthy periods of time
  • Able to lift a minimum of 20lbs
  • Able to work nights, weekends and holidays

Education/Training Requirements:

  • Requires an Associate’s Degree and/or a minimum of three-year’s experience in a management role in a fine dining establishment or three-year’s management experience in a casual dining concept
  • Preferred experience with food and beverage (F&B) knowledge
  • Familiarity with restaurant management software, like Open Table
  • Acute financial management skills with strong leadership, motivational and people skills


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