Restaurant Manager

Oversee direct and coordinate the planning organizing training and leadership of restaurant staff necessary to achieve stated objectives in sales costs employee retention guest service and satisfaction food quality cleanliness and sanitation.

Activities & Responsibilities

Primary

o Promote work and act in a manner consistent with the mission of company.

o Ensure guest satisfaction and great service. Maintain an environment that is clean safe and enjoyable to guests and employees. Able to deescalate situations and manage any issues/complaints with a guest dining experience. Fix the problem!

o Ensure that all restaurant policies procedures standards specifications guidelines and training programs are followed and completed on a timely basis.

o Ensure that all guests feel welcome and are given responsive friendly and courteous service at all times.

o Ensure that all food and products are consistently prepared and served according to the restaurants recipes portioning cooking and serving standards.

o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Cattlemans Roadhouse policies and procedures.

o Achieve company objectives in sales service quality appearance of facility and sanitation and cleanliness through training of employees and creating a positive productive working environment.

o Compile and balance cash receipts at the end of the day or shift.

o Perform various financial activities such as cash handling of servers checkouts and deposit preparation.

o Supervise and participate in kitchen and dining area cleaning activities.

o Investigate and resolve complaints regarding food quality service or accommodations.

o Ensure that all products are received in correct unit count and condition. Keep food storage areas clean and organized. Report any product issues to food rep.

o Help control inventories of food and alcohol at proper levels and report shortages.

o Help keep equipment maintained and clean on a daily basis. Report any maintenance of equipment or building.

o Maintain employee files and daily reports organized in filing system.

o Observe and evaluate workers and work procedures to ensure quality standards and service and complete disciplinary writeups.

o Daily prep sheets of food production and cleanliness of work station.

o Fully understand and comply with all federal state county and municipal regulations that pertain to health safety and labor requirements of the restaurant employees and guests.

o Work with GM on sales projections to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

o Analyze operational problems such as theft and wastage and establish procedures to alleviate these problems.

o Be knowledgeable of restaurant policies regarding personnel.

o Perform personnel actions such as hiring and terminating staff providing employee orientation and training and conducting supervisory activities such as creating work schedules or organizing employee time sheets

o Give feedback to staff to help them grow in their roles. Improve service or food quality.

o Continually strive to develop staff in all areas of managerial and professional development.

o Ensure alcohol laws are being followed with regards to consumption of guests.

o Perform some food preparation or service tasks such as cooking clearing tables and serving food and drinks when necessary.

o Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants daily cleaning lists.

o Fillin for fellow employees where needed to ensure guest service standards and efficient operation.