Restaurant Manager

Tasks/Job Duties:

• Plan, organize and direct the operations of the restaurant including the bar, dining hall and all other food and beverage service;
• Lead daily floor operations to ensure smooth, service- driven execution;
• Supervise, train and support front of house staff and manage service standards;
• Set all staff schedules for bar, dining hall, and catering; work with executive chef to set schedules for kitchen staff;
• Recruit, hire, and oversee staff for the bar, dining hall, catering; work with executive chef to recruit and hire kitchen staff;
• Work closely with culinary and beverage teams to deliver quality restaurant experience while overseeing and implementing operational procedures;
• Support senior leadership with team development, reporting and special initiatives;
• Control inventory, monitor revenues, and modify procedures and prices within budget;
• Resolve customer complaints and ensure health and safety regulations are followed;
• Negotiate costs and arrange deliveries, receive, and inspect from food, beverage, and other suppliers;
• Oversee catering operations including booking, negotiating terms and pricing, organize other restaurant sections for catering services.

Pay: $38.00 per hour

Expected hours: 37.5 per week

Work Location: In person