Restaurant Manager

The Restaurant Manager takes ownership of all Front of the House responsibilities and runs the restaurant in partnership with the Chef. The Restaurant Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of beverages and supplies, optimize profits and ensure that guests are satisfied with their dining experience. They ensure the production of quality products and delivery of high-level service according to established policies, procedures and health codes.
ESSENTIAL DUTIES AND Responsibilities:
o Works with chefs and other personnel to plan successful service for our quests.
o Maintains close liaison with the Food & Beverage Director to communicate pertinent information concerning the department;
o Supervises FOH portion control and quantities of preparation to minimize waste. Performs frequent checks to ensure consistent high quality of preparation and service;
o Ensures the highest standards of guest service and satisfaction by promoting outstanding guest relations and resolves guest complaints in a prompt and satisfactory manner;
o Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations;
o Promotes accountability of point of sale transactions by ensuring staff adheres to established cash and charge policies and procedures;
o Maintains accurate point of sale records and updates point of sale system as needed including menu and pricing structure;
o Work with other management personnel to plan marketing, advertising, and any special restaurant functions;
o Oversees the direct hiring, training, and scheduling of food service personnel for 13 Moons;
o Investigates and resolve complaints concerning food quality and service;
o Ensures compliance with Federal and State occupational, health, and safety standards, and local liquor regulations by routinely inspecting areas of responsibility and observing/monitoring staff and patrons; reports irregularities to Food and Beverage Director or his/her designee;
o Enforces sanitary practices for food handling, general cleanliness, and maintenance of dining areas;
o Performs monthly inventory of all beverage items.
o Perform other duties as assigned by management
SUPERVISORY Responsibilities:
Responsible for the overall direction, coordination, and evaluation of the Front of the House employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
A BA degree in hotel/restaurant management or equivalent combination of education and experience is desired. Must possess excellent organizational skills as well as the ability to be pleasant and polite in dealing with the public as well as the staff. Must be proficient with spreadsheet and word processing applications on computer. 2 years previous food and beverage service/supervision experience in a high volume atmosphere and general knowledge of Washington State liquor laws and safe food handling procedures is required. Open Table and Micros experienced required.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, recipes and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests, team members or organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume. Understand portion control measures and have familiarity with proper accountability procedures in order to understand liquor costs.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must understand the importance of speed, quality and consistency of food items. Must be self-motivated and have a willingness to learn and adapt to the kitchen and restaurant atmosphere. Must treat all team members with honesty courtesy and respect.
A valid Food Handler's Card, TIPS card, Washington State class 12 alcohol service permit, and Class II Swinomish Gaming Commission License are all required.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; move quickly; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to wet and/or humid hot and/or cold conditions, sometimes cramped workspace, and moving mechanical parts. Routinely uses commercial kitchen equipment such as knives, mixers, ovens, grills, etc. The noise level in the work environment is usually moderate. The work environment is often fast paced and demanding as business levels require. Occasionally works in loud, crowded, and cigarette smoke-filled casino environment.
Works various shifts and days including nights, weekends, and holidays.

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