Job Details
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Job Description
- Pleases customers by providing a pleasant dining experience.
- Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions, and 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; and implementing change.
- Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
- Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.
- Controls cost by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
- Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
- Maximizes bar profitability by ensuring portion control and monitoring the accuracy of charges.
- Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; and encouraging local businesses to hold social events at the restaurant.
- Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; and maintaining parking lot and walkways.
- Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.
- Updates job knowledge by participating in educational opportunities, reading professional publications, maintaining personal networks, and participating in professional organizations.
- Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; and exploring opportunities to add value to job accomplishments.
Job Requirements
Qualifications/Skills:
- Customer service
- People management, fostering teamwork and giving feedback
- Planning
- Developing budgets
- Self-motivated
- High energy Level
- Multi-tasking
- Resolving conflict
- Verbal communication
Education, Experience, and Licensing Requirements:
- 5+ years of hospitality-related experience
- 3+ years of a restaurant manager or leadership experience
- Current food handler’s card and other certification as required by federal/state/local law
- Familiar with point-of-sale computers and software
- Comfortable using a computer, navigating Windows, Microsoft Office, and Outlook Email"
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