Restaurant Manager

Essential Duties and Responsibilities:

• Hires, Schedules, Supervises, Trains and coordinates the work of Food and Beverage personnel and Catering and Budget managers.
• experienced with preparing food
• Ensures controls are in place to safeguard inventory controls.
• Manages finances such as budget, payroll and purchasing.
• Develops initiatives to build sales, profitability and guests counts.
• Responsible for the physical/aesthetic maintenance of the restaurant.
• Manages F&B budgets and costs.
• Orders maintain and inventories hot drinks and soft drinks.
• Develops operational procedures for unit.
• Maintains and implements standards of quality in all food and beverage service operations.
• Carries out supervisory responsibility following policies and procedures.
• Ensures that the restaurant operates efficiently and effectively.
• Ensures adherence to all local laws and regulations.
• Ensures all safety and security systems and procedures are followed to ensure the health and safety of employees and guests.
• Ensures established standards of foods and food safety are maintained.
• Oversees correct receipt, storage and handling of food and beverage products to ensure quality and freshness of all times.
• Performs other duties as assigned