Restaurant Manager

- Ft. Worth, TX

City: 
 Ft. Worth
State: 
 TX

As a General Manager you will guide, direct, organize, train and lead to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, and food quality. As a General Manager you will master both FOH and BOH with-in depth knowledge of each department.

Key Responsibilities:

  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Train and certified in all FOH and BOH positions.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Make employment and termination decisions.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Ability to identify internal talent and have is strong in the development of staff in all areas of managerial and professional development.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.  Strong understanding of all administrative work such as payroll, new hire orientation/documents, invoicing, aloha reports, punch edits. Etc.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.  Strong understanding of scheduling as it relates to Labor percentage and Budget.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Tracking and accountability of restaurant financials such as Alcohol Sales/Controls, Cost of Good Percentage, Labor Percentage, Inventory Control, Waste Percentage, etc.
  • Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
  • Strong interviewing skills with the ability to hire and recruit the best talent.
  • Effectively hold meetings with team members, strong communication and presentation skills.
  • Ability to encourage and build teamwork.
  • Strong leadership and accountability skills.

 

Qualifications:

  • Be 21 years of age.
  • Must have a Manager’s Food Handlers Certification as well as a TABC certification.
  • Be able to communicate and understand the predominant English language of the restaurant’s trading area, both reading and writing.
  • Have knowledge of service and food and beverage, generally involving at least five years of front-of-the-house operations and/or management positions as well as a minimum of 3 years of BOH experience.
  • Possess strong math skills and have the ability to operate a POS system.
  • Knowledge of basic computer skills, Word, Excel, Outlook.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must have the stamina to work an average of 55 hours per week depending on business needs.

 

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