Description

Job Purpose: To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits.

Job Responsibilities:

1.Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.

2.Prepare the annual budget.

3.Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.

4.Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action.

5.Implement and maintain sales/marketing programs.

6.Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.

7.Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.

8.Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers.

9.Implement and maintain effective two-way communication systems which reach all employees.

10.Develop new programs which result in an increased level of customer satisfaction and operational excellence.

11.Other duties as assigned.

Job Skills:

1.Read and interpret business records and statistical reports, and make business decisions based on production reports and similar facts, as well as experience and opinion.

2.Use mathematical skills to interpret financial information and prepare budgets.

3.Analyze and interpret policies established by administrators.

4.Change activity frequently and cope with interruptions.

Management Activities: 

Interview, select and train associates

Set and adjust associates’ rates of pay and hours of work

Direct the work of associates

Appraise associates’ productivity and efficiency for purpose of recommending promotions or other changes in status

Handle associate complaints

Discipline associates

Plan the work

Determine the techniques to be used

Apportion the work among associates

Determine types of materials, supplies, machinery, equipment/tools used or merchandise to be bought, stocked & sold

Control the flow and distribution of materials or merchandise and supplies

Provide for the safety and security of the employees or the property

Plan and control the budget

Monitor or implement legal compliance measures

Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates).

Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight.

Discretion & Independent Judgment:

Implements and maintains sales/marketing programs.

Prepares annual budget.

Implements and maintains sales/marketing programs and preventative maintenance programs and develops new programs to enhance customer service.

Develops short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.

Establishes and maintains a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.

Makes business decisions based on production reports and similar facts, as well as experience and opinion.

Physical Requirements:

Ability to speak and hear in English. Close and distance vision. Frequently lifts/carries up to 25 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

Additional physical & visual requirements

Stand for long periods of time

Walk extended distances

Lift/carry 6-25 lbs.

Able to work overtime and irregular hours

Working Conditions:

Additional working conditions

Outdoor weather conditions

Qualifications

Job

Qualifications

Education - Bachelor’s degree in Management, Business or related field preferred.

Experience - 2 years dining room supervisor experience, 1 year host/cashier experience, 2 years waiter exp.; OR, equivalent combination of education and experience preferred.

Licenses/Certifications - TIPS certification required and Food Safety certification.