Restaurant Manager

SCOPE OF POSITION:

The Restaurant Manager oversees the kitchen's daily activities per (NE policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. Food & Beverage is solely responsible for the effective management and operation of the culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, team member training, and supervision. The Restaurant Manager must provide high oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events and is responsible for effective management. The Restaurant Manager must provide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the smooth running of any assigned event.

DUTIES AND RESPONSIBILITIES:

The following are significant duties and are not intended to be all-inclusive or restrictive.

• Responsible for coordinating and supervising kitchen staff's work to create a positive work environment for all staff members.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Manages the control of food and labor costs through proper scheduling and purchasing.
• Conducts regular inspections to ensure cleanliness and maintenance meet company standards.
• Oversees and manages monthly inventory.
• Responsible for providing high-quality, fresh food products promptly for delivery to guests.
• Assists Executive Chef in preparing hot and cold foods following portioning requirements.
• Assists with the staffing and disciplining of team members.
• Participates as a team player with specific responsibilities related to preparation, excellent service, and product delivery.
• Coordinates with the Executive Chef on storing, maintaining, and repairing all kitchen equipment to ensure operational readiness.
• Maintains sanitation, health, and safety standards and training in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
• Responsible for consulting with managers to plan menus and estimate expected food consumption.
• Must be a visible presence working on the restaurant floor with staff to ensure quality, efficiency, and overall operations management.
• Works as needed in the Cafe/Grill or Restaurant to ensure proper guest service.
• Performs other duties as assigned.

PHYSICAL & ENVIRONMENTAL DEMANDS:

The intellectual/social, and physical demands and work environment characteristics described here represent those that a team member must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is continuously asked to multi-task under time constraints. Position requires constant attention to precise details and accuracy of specified standards, including following simple to complex (more than 3 steps) instructions and concentration, which frequently extends beyond 30 minutes. This position also requires constant use of interpersonal skills, including motivating and informing staff and fostering collaboration, recognizing and resolving conflicts, and openly communicating clearly and concisely in writing and verbally with clients. While

performing this job, the team member will frequently operate a computer and other office devices such as calculators, telephones, copy machines, faxes, and printers. Tearn members often move about inside and outside various areas of the facility and surrounding businesses to interact with internal/external clients. Tearn members must constantly communicate via telephone, email, and in person with others and exchange accurate information. Team members may occasionally be required to lift and/or move up to 25 pounds due to business demands and event operations. The duties of this position are performed primarily indoors in an office environment. The noise level in the work environment is usually minimal to moderate during non-event days and medium to loud during event days.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

ACKNOWLEDGMENTS:

I have read this position description and certify that I can perform the duties and responsibilities, with or without an accommodation, and understand and accept the physical and environmental demands.

Qualifications

EDUCATION AND/OR EXPERIENCE:

• High school diploma or equivalent, including Home School Certificate.
• Minimum of three (3) years experience in the food & beverage industry.
• Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
• Ability to communicate effectively to all levels of staff
• Demonstrated and verifiable track record of meeting projected costs
• Professional appearance and presentation required
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
• Maintains a current Food Handler's card and alcohol service permit if required
• Working knowledge of team member scheduling in a hospitality environment
• Must possess excellent organizational and communication skills
• Well-skilled in all technical and sanitary aspects of food preparation and presentation