Position Summary:
The Restaurant Manager is responsible for overseeing all facets of the operation and ensuring quality in the preparation and presentation of meals. Maintains standards of service and cleanliness at all times. A restaurant manager uses past performance, market conditions, and strategic planning to forecast supply and demand. He or she coordinates all activities, including management, customer relations, and marketing to ensure efficiency and profitability. It requires significant experience in various facets of the restaurant industry or related field; and/or a degree in a related field.

Job Tasks:

Develop cost-saving strategies to increase profits and manage labor costs.
Provide training to ensure performance objectives are met.
Provide leadership and teamwork for staff.
Investigate and resolve food quality issues (testing) and service complaints.
Discipline staff appropriately in accordance with policies and procedures. Strict communication with the Human Resources Department.
Create and maintain staff schedules and track absenteeism and punctuality. .
Maintain high standards of quality control, safety and health.
Supervise and coordinate the activities of the service, kitchen and cleaning team during the assigned shift. Avoid overloading personnel, distribute equitably.
Use the tools provided by the company for compliance (upload invoices, inventory, among others).
Know the administrative staff to channel each situation of the general operation of the restaurant efficiently and effectively.
Ensure customer satisfaction and quality of service, while maintaining cleanliness and food safety standards.
Responsible for the integration and training of new talents. Train, motivate and guide staff in carrying out their daily tasks, providing feedback.
Keeping the store stocked, attending to purchases, watching over inventory, communication with suppliers and other administrative personnel to assist in the fulfillment of orders to the center, among others.
Ensure the availability of menu items in the restaurant at all times, productions.
Manage cash and credit card registration, perform cash closings, and prepare daily reports.
Make deposits in the bank.
Record employee consumption (discounts), carrying out the correct process stipulated by the company and audit them.
Resolve problems and conflicts that may arise during the shift and make quick and effective decisions.
Supervises staff to ensure compliance with the dress code set by the company.
Maintain high standards of quality control, safety and health.
Follow up on the purchases received in the restaurant, store the items in their respective places, rotate products and reduce discards due to temperature loss, among others.

Main Responsibilities, Required Knowledge and Skills:

Customer Service: The restaurant manager serves as a role model and sets the standard for all employees to maintain consistent, high-quality customer service. This requires advanced knowledge of industry best practices and customer service.
Communication: This position requires a commitment to detail both verbally and nonverbally, therefore, the restaurant manager must foster cooperative and consistent levels of communication with kitchen staff, front desk staff, and management. You must understand instructions, read written memos from the company, and communicate with little to no additional instructions.
Interpersonal relationships- It must adapt to the different personalities of customers, suppliers, and coworkers without losing focus. They must possess high professional ethics and avoid extreme familiarity or conflicts with others.
Leadership and Management: You must understand and practice motivational management techniques. You should use these skills to wisely place qualified individuals in key management and supervisory positions.
Delegate- Assign tasks distributing loads equally so as not to overload your staff with work.
Training and Development- Provide instruction to staff members and train employees to enhance learning and improve performance.
Problem solving, quality control, and priority assessment: Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiating ways to improve current business methods, the quality of products and services provided to customers.
Conflict Management: The Restaurant Manager must recognize a problem when it arises and be able to resolve it appropriately using good judgment, tact, and initiative in accordance with the company's policy and procedure. It requires often impartial mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively, all in communication with the Human Resources Department.
Information gathering: You must identify and use internal and external sources to improve and maintain the company's objectives.
Sales techniques and customer influence: You must understand products and services, develop new perspectives of opportunities, and clearly understand customer needs. You must also possess substantial experience and stay current on the most advanced sales methods. You must set and meet sales targets.
Performing General Physical Activities- Restaurant managers are occasionally required to perform physical activities in a variety of environmental conditions that require moderate to maximum strength, such as sitting, climbing, lifting, balancing, walking, and manipulating materials.
Flexibility: You must work overtime when necessary and help with the workload of others.
Education: High school graduate or general education degree (GED), bachelor's degree preferred
Cleanliness- Knowledge of cleanliness and food safety standards.
Empathy- A leader must be able to understand the needs and concerns of their team and be sensitive to their emotions.
Humility – Recognize that you don't have all the answers, and be willing to learn from your team and their mistakes.
Commitment and dedication- Be committed and dedicated to your team and your work.
Analytical skills: Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; quality of service and product; and conflict resolution.
Technical Skills: You must have experience and knowledge of budget analysis methods, general accounting skills, and the ability to work in all areas of the kitchen. Extensive knowledge of the collection system and squaring.
Experience: 2 years or more as a general manager or multi-unit manager in a full-service restaurant concept.
Computer skills: Word, Excel.
Diplomacy- Empathy and courtesy in dealing with customers and co-workers.
Image- Neat and discreet (good personal hygiene habits) and use the dress code stipulated by the company at all times.
Organization- Ability to prioritize and manage multiple tasks at the same time.
Integrity- Oriented to work in accordance with the company's Personnel Standards and Conduct Manual.

Other Skills:

Responsible and honest.
The ability to delegate and lead a team of 50 or more people.
Has the ability to solve problems and handle stressful situations.
Extensive knowledge of finance.
An effective communicator.
Good understanding of servant leadership.
Entrepreneurial spirit.
Basic knowledge in mathematics.

PHYSICAL DEMANDS:

Physical Demands Lifting/Carrying
N/A (Not applicable) The activity is not applicable to this occupation.
OR (Occasionally) Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day).
F (Frequently) Occupation requires this activity 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly) Occupation requires this activity more than 66% of the time (more than 5.5 h/day)

10 lbs or less- F
11-20 lbs- F
21-50 lbs- O.
51-100 lbs- OR
Over 100 lbs- N/A
Stand- C
Walk C
Sitting or
Handling / Fingering F
Deliver meals outside the restaurant (Servi-Carro)- F
Over-the-shoulder reach- F
Squatting or kneeling- OR
Bend Or

Push/pull.

12 lbs or less- OR
13-25 lbs- OR
26-40 lbs- N/A
41-100 lbs- N/A

WORK ENVIRONMENT: Restaurant
The Company has revised this job description to ensure that essential duties and basic duties have been included. Its purpose is to provide guidelines for the employee's job expectations and ability to perform the position described. It is not intended to be construed as an exhaustive list of all roles, responsibilities, skills, and abilities. Supervisors may assign additional roles and requirements as they deem appropriate. This document does not represent an employment contract, and the Company reserves the right to change this job description and/or assign tasks to be performed by the employee, as the Company deems appropriate.

Restaurant Manager- RB

Or apply here.

Yes, Text Me!

Get faster updates with texting!

Beneficios y ventajas