Restaurant Manager

Primary Responsibilities:

Responsible for managing the daily operations of the restaurant, including the selection,

development and performance management of front of the house employees. Oversees

inventory and ordering of food and supplies, optimize profits and ensure that guests are

satisfied with their dining experience.

Specific Job Duties:

General Operations:

Oversees and manages all areas of the restaurant and makes final decisions on guest

service issues.

Investigates and resolves food quality and service complaints. Communicates with guests

and employees to solve problems and ensures complete guest satisfaction.

Inspects dining room, food receiving, preparation, production and storage areas to ensure

health and safety regulations are being adhered to at all times

Supervises cleaning and maintenance of equipment and arranges for repairs, contracts and

other services.

Maintains appropriate restaurant image, including restaurant cleanliness, proper uniforms,

and appearance standards.

Ensures good safety practices of employees and guests throughout the restaurant. Assists

in the maintenance of proper emergency and security procedures

Coordinates the scheduling of departments.

Responsible for all data entry to ensure it is accurate and completed in a timely and efficient

manner in accordance with corporate office guidelines.

Actively participates and leads store level events, initiatives and/or marketing activities.

Follows all federal, state and local laws, codes and regulations outlined in the Employee

Handbook

Food Safety and Planning:

Ensures sanitary practices for food handling, general cleanliness, and maintenance of

kitchen and dining areas. Ensure compliance with operational standards, company policies,

federal/state/local laws, and ordinances.

Ensures consistent high quality of food preparation and service.

Supervises inventories and estimate food and beverage costs.

Supervises portion control and quantities of preparation to minimize waste.

Estimates food needs, place orders with distributors, and schedule the delivery of fresh food

and supplies.

Job Title: Restaurant Manager Reports To: General Manager

Brand/Concept: Benihana/Teppan Location: Various

Salary/Grade Level: FSLA status: Exempt

Revision Date: January 27, 2014 Approved By: Sr. Director of Operations

Financial:

Ensures the receipt of all orders to verify correct quantities and pricing

Reviews financial information such as sales and costs and monitors budgets to ensure

efficient operation and that expenditures stay within budget limitations. Takes action to

prevent deviation from budget

Adhere to company standards and service levels to increase sales and minimize costs,

including food, beverage, supply, utility and labor costs.

Responsible for ensuring that all financial (invoices, reporting) and employee and payroll

related administrative duties are completed accurately, on time and in accordance with

company policies and procedures.

Employee Related:

Provides direction to employees regarding operational and procedural issues.

Interviews, selects and hires hourly employees.

Conducts new hire orientations, trains employees on the mission, culture and guest

experience objectives.

Develops employees by providing ongoing feedback, establishing performance expectations

and by conducting performance reviews.

Prepares schedules and ensure that the restaurant is staffed for all shifts.

Experience and Education:

One to three years management level hospitality and/or restaurant work experience required

or one year in a leadership position at Benihana with good performance and positive results.

High School Diploma or GED Equivalent

Proficiency in food planning and preparation, purchasing, sanitation, security, personnel

management, recordkeeping, and preparation of reports.

Possess excellent basic math skills and have the ability to operate a POS system.

College degree in hospitality management or related field preferred.

Previous experience in teppanyaki style restaurant highly desirable.

A combination of practical experience and education will be considered as an alternative.

Knowledge of computers (MS Word, Excel).

Must possess a valid drivers license where applicable.

Must be eligible to work in the United States.

Must agree to background and credit check.

Serv Safe certified, alcohol service certified preferred.

Competencies, Knowledge and Skills:

Customer Service: Must possess excellent customer service skills. Ability to maintain a high

degree of professionalism when interacting with guests and dealing with guest complaints.

Ability to monitor and anticipate guests' needs and respond accordingly in an effort to maintain a

positive and enjoyable dining experience.

Communication: Must possess excellent verbal and nonverbal communication skills. Must be

able to interpret nonverbal cues in an effort to identify and correct potential problems. Must be

able to effectively communicate in English.

Interpersonal Relationships: Ability to adapt and interact with a diverse group of people.

Ability to maintain a professional and courteous demeanor during stressful and/or busy times.

Must be able to work as part of a team and recognize the importance of each team member's

role in the guest dining experience.

Physical Demands: Must be able to perform a variety of physical activities including, but not

limited to, standing for long periods of time, climbing, walking, bending, reaching, and lifting up

to 50 lbs. Ability to carry and lift cookware (pots, pans, etc) containing hot or cool foods and

liquids. Repetitive hand and wrist motion may be required. Working with hot, cold and

hazardous equipment as well as operate phones, computers and other office equipment.

Food Knowledge, Preparation, Production and Safety: Knowledge of industry standards on

food storage and handling techniques is required. Must be able to clearly explain how food is

prepared, cooked, and served to guests. Knowledge of hibachi and beverages is a plus.

Problem Solving and Conflict Management: Must exercise sound judgment and possess

good problem solving skills. Must have the ability to recognize and resolve problems in an

appropriate manner.

Leadership: Must possess self-discipline, initiative, leadership ability and outgoing, pleasant,

polite manner and a neat and clean appearance. Ability to motivate employees to work as a

team to ensure that food and service meet appropriate standards. Must be able to handle the

pressures of simultaneously coordinating a wide range of activities and recommend appropriate

solutions to restaurant problems. Ability to recognize, maintain and understand the need for

confidentiality and handling confidential company information.

Shift Flexibility: Must be able to work different shifts, include holidays, nights and weekends.

Typical work week = 50 hours.