Restaurant Manager

Job Purpose Ensures guests have a pleasant dining experience. Oversees FOH/BOH staff and runs the shift. Duties: Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching and disciplining employees; communicating job expectations; planning, monitoring; enforcing policies and procedures. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; maintaining security and sprinkler systems; maintaining parking lot and walkways. 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. Skills 2 years Full Service Management experience required TABC Certified Food Handlers certifications Wine, Liquor & Beer Knowledge