Restaurant Manager
Position Summary
As a Team Member of the Food and Beverage team, the Restaurant Manager is a CRCR Ambassador and takes personal ownership to ensure all of their actions are in the best interest of the business. The Restaurant Manager is responsible for operating the outlet efficiently within pre-established cost controls and managing Team Members. This role is pivotal in maintaining the department in accordance with Health Department standards and ensuring exceptional Guest service.
Position Functions
Essential Functions
• Provide exceptional Guest service while maintaining a positive attitude.
• Support and motivate Team Members while ensuring team responsibilities are being performed according to established departmental standards.
• Examine, evaluate, and pursue new trends, markets, or methods that can assist the growth and success of CRCR.
• Work effectively with management, Supervisors, Team Members, vendors and Guests.
• Identify and evaluate new Guests, market conditions, opportunities, and competitive pressures.
• Adhere to policies and train others on standard operating systems and procedures.
• Ensure quality Team Members are cross‐trained, ramped, and managed effectively.
• Ensure goals set by the Director of Food and Beverage are met.
• Responsible for resolution of Guest-related questions or concerns.
• Ensure standards for food quality, food safety, kitchen organization, and cleanliness are met and adhered to.
• Work closely with Marketing, and Brand and Guest Experience teams to ensure that all promotions and collateral updates (including social media and website information and menu updates) are done promptly.
• Provide timely, accurate, and complete reports.
• Analyze and recommend methods for improvements to contain/reduce costs and increase sales.
• Assist Team Members to achieve maximum efficiency during peak hours.
• Ensure execution of all inventory and operational standards.
• Organize events not directly related to the CRCR core operations.
• Other duties as assigned.
Core Management Competencies
• Lead and manage Team Members and processes while overseeing and directing daily department operations.
• Serve as the subject matter expert on departmental processes and procedures while responsible for all department compliance.
• Lead coaching, corrective counseling, and performance evaluations for Shift Supervisors, Leads, and Team Members.
• Lead, maintain and foster timely communication, teamwork, and collaboration within their scope of responsibility.
• Recruit, train, and motivate Shift Supervisors, Leads, and Team Members effectively regulating department headcounts and turnover rates.
• Aid in drafting, creating, and updating policies and procedures under the guidance of Leadership.
• Assist in budget creation, meeting revenue targets, managing expenses effectively, and ensuring adherence to annual budgetary limitations.
• Oversee and lead employment terminations.
Skills
• Strong listening and communication skills.
• Problem-solving and critical thinking.
• Must be able to work independently and maintain a high level of performance.
• Must be able to complete tasks in a timely and efficient manner while maintaining business standards.
• Demonstrate a flock mentality, focused on teamwork and collaboration with others.
• Provide exceptional service to internal and external Guests while leveraging the knowledge of the position and the business, ensuring a clucktastic experience for all.
• Stay engaged and motivated with the business, department, and all Team Members at all levels while encouraging growth and development of self and others.
• Build lasting relationships by demonstrating honesty, integrity, and effective communication.
• Driven to exceed expectations while remaining accountable and fair.
• Ability to spin multiple eggs simultaneously while reciting the alphabet backwards.
Qualifications
Minimum requirements:
• Must be at least 21 years of age.
• High School Diploma (or GED or High School Equivalence Certificate).
• 3+ years as a Restaurant Supervisor or a similar role in the hospitality industry.
• Proficiency in Restaurant Management software such as Micros, Agilysys, or similar software.
• Familiarity with budgeting, financial analysis, and cost control.
• Knowledge of food and beverage, culinary techniques, and flavor.
• Knowledge of food health and safety principles and regulations.
• Strong analytical and troubleshooting skills.
• Proficient in Windows and Microsoft Office Suite.
Preferred qualifications:
• Associate’s degree in Business Management, Hospitality, and/or a related field.
• 4+ years in a high-volume hospitality or fine dining environment.
• Casino experience.
• Bilingual is a plus.
• Additional industry certifications or degrees.
Disclaimer
This document is for informational purposes only. A formal job description, including working conditions such as physical requirements, work atmosphere, etc., will be provided for signature during the offer process.