Restaurant Manager

Job Description Primary Responsibilities : Responsible for managing the daily operations of the restaurant, including the selection, development, and performance management of front-of-the-house employees. Oversees inventory and ordering of food and supplies, optimizes profits, and ensures that guests are satisfied with their dining experience. Specific Job Duties : General Operations : Oversees and manages all areas of the restaurant and makes final decisions on guest service issues. Investigates and resolves food quality and service complaints. Communicates with guests and employees to solve problems and ensures complete guest satisfaction. Inspects dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are being adhered to at all times. Supervises cleaning and maintenance of equipment and arranges for repairs, contracts, and other services. Maintains appropriate restaurant image, including cleanliness, proper uniforms, and appearance standards. Ensures good safety practices for employees and guests throughout the restaurant. Assists in maintaining proper emergency and security procedures. Coordinates the scheduling of departments. Responsible for all data entry to ensure accuracy and timely completion following corporate guidelines. Actively participates and leads store-level events, initiatives, and marketing activities. Follows all federal, state, and local laws, codes, and regulations outlined in the Employee Handbook. Food Safety and Planning : Ensures sanitary practices for food handling, cleanliness, and maintenance of kitchen and dining areas. Ensures compliance with operational standards, company policies, and legal requirements. Maintains high quality of food preparation and service. Supervises inventories and estimates food and beverage costs. Supervises portion control and preparation quantities to minimize waste. Estimates food needs, places orders with distributors, and schedules delivery of supplies. Financial : Verifies correct quantities and pricing of all orders received. Reviews sales and costs, monitors budgets, and takes actions to prevent deviations. Adheres to company standards to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Ensures accurate completion of financial and payroll administrative duties in accordance with policies. Employee Related : Provides operational and procedural guidance to employees. Interviews, hires, and trains hourly employees. Conducts onboarding, trains employees on mission, culture, and guest experience. Develops employees through ongoing feedback and performance reviews. Prepares staffing schedules for all shifts. Experience and Education : One to three years of management-level hospitality or restaurant experience required, or at least 6 months as a Shift Supervisor at Benihana with good performance. High School Diploma or GED preferred. Proficiency in food planning, purchasing, sanitation, security, personnel management, recordkeeping, and reporting. Previous experience in teppanyaki-style restaurant preferred. Knowledge of MS Word and Excel. Valid driver’s license where applicable. Eligibility to work in the United States. Willingness to undergo background checks. ServSafe alcohol service certification preferred. We use eVerify to confirm U.S. employment eligibility.

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