Restaurant Manager

SUMMARY: Oversees the restaurant floor staff during heavy foot traffic hours and manages the backend administrative duties of the Sanderlings Restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Respond to guest concerns and request to ensure complete guest satisfaction
• Create schedules for restaurant front of house staff and restaurant bar staff including all meal periods with budget and business levels in mind
• Assist Director of Food & Beverage in booking large groups that do not require banquet staff
• Ensure server tips sheets are turned in daily and review to verify amounts are correct
• Turn server tips sheets into Human Resources for payroll daily once verified
• Conduct inventory monthly and turn in reports from inventory to the Director of Food & Beverage
• Execute and oversee ordering of restaurant related items (excludes kitchen food ordering)
• Attend department meetings scheduled by the Director of Food & Beverage
• Review all special promotions, party bookings and BEO’s for the shift/day
• Responsible for completing all tasks on the manager check list on a daily basis
• Ensure that menus are in presentable condition for the day and upcoming shift
• Inspect and ensure all décor, tables, chairs, table settings and uniforms are presentable and meet Seascape Beach Resort standards
• Maintain the managers daily log each shift (including recording of day’s events, employee issues, maintenance items, housekeeping calls)
• Provide Micros support to restaurant
• Complete labor report and review timecards daily to ensure time cards are accurately completed by employees

• Provide support to restaurant service staff when necessary including but not limited to:

• Taking orders, running food, clearing and re-setting tables, moving chairs and tables, tending bar and coffee stations

• Complete FOH functions including but not limited to daily cash reconciliation, opening and closing procedures
• Provide staff feedback and coaching where necessary
• Participate in the hiring process through interviewing candidates alongside the Director of Food & Beverage
• Perform other related duties as requested by the supervisor

QUALIFICATIONS, SKILLS & ABILITIES

• Ability to take care of the customers needs while following company procedures
• Must be tech savvy and capable of using Canva, Microsoft Excel, Word, Publisher
• Basic knowledge of social media and marketing to partner with in-house marketing team
• Ability to accept responsibility and account for his/her actions
• Knowledge of people management and strong ability to lead a team
• Understanding of staffing needs and capabilities to staff according to business levels
• Ability to encourage others to seek opportunities for different and innovative approaches to addressing problems and opportunities
• Ability to make critical decisions while following company procedures
• Ability to find a solution for or to deal proactively with work related problems
• Ability to influence others to perform their jobs effectively and to be responsible for making decisions
• Extensive experience with training staff and implementing SOPs and processes

EDUCATION AND/OR EXPERIENCE:

• Two year’s related hotel/resort restaurant industry experience and/or training
• Must have at least 4 years of experience managing a staff and a restaurant
• At least 4 years of proven experience training staff
• High school or GED graduate

LANGUAGE SKILLS:  

• Ability to read, comprehend and provide instructions, both written and verbal

COMPUTER SKILLS:

• Have working knowledge of Micros POS and back office reporting functions
• Proficient in Outlook and Microsoft internet applications

CERTIFICATES & LICENSES:

• Must provide valid document(s) to work in the US
• Must have valid Food Handler Certificate
• TIPS certification required
• Valid California Driver License is required (for specific positions)

PHYSICAL DEMANDS:
While performing the duties of this job, the employee must be able to:

• Lift 25-50 lbs.
• Sit, stand and walk for long periods of time