Job Description

Taking responsibility for the business performance of the restaurant.

Analyzing and planning restaurant sales levels and profitability.

Preparing reports at the end of the shift/week, including staff control, food control, sales, production, productivity, quality, and customer-service standards; resolved problems; completed audits; identifying trends; determining system improvements and implementing change.

Creating and executing plans for department sales, profit and staff development.

Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

Coordinating the entire operation of the restaurant during scheduled shifts.

To organize staffing and to manage, motivate, develop and support the team within the restaurant ensuring inductions, training, assessment and appraisals are completed. Responsible for creating a positive working environment which encourages the team to be committed and have pride in their place of work

Responding to customer complaints.

Ensuring that all employees adhere to the company's uniform standards.

Meeting and greeting customers and organizing table reservations. Advising customers on menu and wine choice.

Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Maintaining high standards of quality control, hygiene, and health and safety.

Checking stock levels and ordering supplies.

Preparing cash drawers and providing petty cash as required.

Helping in any area of the restaurant when circumstances dictate.

Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

Confidentiality

To maintain strict levels of confidentiality with regards to all areas of the business particularly commercial information and personal details of employees.

Job Type: Full-time