Restaurant Manager

The Restaurant Manager provides key supervision for all service functions in his or her location and serves as the central administrator of its daily operations. The Restaurant Manager is responsible for assisting the Owner and Management Team with oversight of all operations of the restaurant. The Restaurant Manager will handle everything from managing staff and financials to ensuring a world-class dining experience for our customers and will infuse the restaurant with their enthusiasm and love of great food. 

ESSENTIAL FUNCTIONS

1. As a member of the 3-4 member store management team, the Manager, with limited supervision, is responsible for the daily operations of the entire restaurant, including restaurant appearance and presentation, customer experience, professional leadership and direction to all employees.
2. Ensures that the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to employees.
3. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.
4. Demonstrates knowledge of the entire food and drink menu and its preparation and presentation.
5. Maintains current and accurate documentation as defined by company policies and procedures.
6. Responsible for achieving targeted financial results (profitability, ideal staffing ratios, utilization reviews, etc).
7. Enforces safety and sanitary practices and maintenance for the entire restaurant.
8. Ensures all health inspections meet required state standards.
9. Other duties as assigned.

CORE COMPETENCIES

• Exceptional written communication, verbal communication, and interpersonal skills, someone who can maintain a healthy and positive atmosphere for employees.
• Strong management and leadership skills, particularly mentoring, coaching, and conflict management.
• Knowledge of current service industry terminology to communicate with staff.
• Ability to effectively present information and respond to questions from employees and the general public.
• Ability to logically troubleshoot, analyze situations, and make appropriate decisions within the scope and authority of the position.
• Knowledge of regulatory and compliance best practices in the service industry setting.
• Knowledge of service industry environment, policies and procedures, general accounting procedures, and human resource management practices.
• Excellent listening and follow-through abilities and a willingness to accept constructive criticism.
• Multi-tasking abilities, along with ability to work well under pressure, prioritize and meet tight deadlines.
• Must be able to work independently in a fast-paced environment and exhibit strong written and verbal communication skills.
• Strong customer service and prompt problem-solving skills including the ability to provide diligent, prompt, and courteous responses to user questions or computer/network issues.
• Consistently demonstrate ability to respond to changing situations in a flexible manner in order to meet current needs, such as reprioritizing work as necessary.
• Minimize non-productive time and fill slow periods with activities that will enable you to prepare to meet the future needs of the company (education, organizing, housekeeping, assisting others).
• Organize job functions and work area to be able to effectively complete varied assignments within established time frames.
• Consistently demonstrate ability to take the initiative to make decisions/choices without direct supervision.
• Adhere to administrative and departmental policies.
• Demonstrate regular attendance and timeliness.
• Do not incur excessive overtime.
• Remain conscientious in regard to personal hygiene.
• Demonstrate knowledge and understanding of all policies and procedures and ability to reference them from appropriate sources.
• Demonstrate adherence and support of company-wide service standards as evidenced by observation and feedback from clients and guests.

REQUIRED EDUCATION, EXPERIENCE, AND/OR CERTIFICATIONS

• 2+ years of prior restaurant management experience in a casual or fine-dining setting.
• Manager level certification from a Food Safety certification organization approved by the Arkansas Department of Health.
• Experience in Food and Beverage ordering and inventory management.
• Awareness of state and local liquor laws.
• Some college level course work or degree a plus.
• Computer literate in Microsoft Office (Word, Excel, PowerPoint) and Hospitality Point of Sale (POS) Systems.

WORKING ENVIRONMENT AND PHYSICAL DEMANDS

This is a full-time position. Days and hours of work are expected to fluctuate significantly but at a minimum require work before, during, and after regular business hours. The position operates in a restaurant environment and the incumbent, in the course of performing this position, spends time writing, typing, speaking, listening, driving, seeing (such as close, color and peripheral vision, depth perception and adjusted focus), standing, sitting, walking, and reaching. The incumbent operates all standard office equipment, motor vehicles, and mobile phones. The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job.