Restaurant Manager

Bacchus

Opportunity added 08/12/2019

The Restaurant Manager is responsible for the effective daily operations of the Dining Room Area. The Restaurant Manager is someone who is passionate about food quality and guest service; someone who is a problem-solver with a strong work ethic and leadership skills; and someone who understands guest satisfaction. The Restaurant Manager is also responsible for staffing, recruitment, employee development, training, sales, financial management, facilities management and extensive guest interaction.

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 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
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