Restaurant Manager

Job Description Job Description IMMEDIATE OPENING GEORGETOWN FOR EXPERIENCED & TALENTED RESTAURANT MANAGER Kentucky-Owned Casual Full-Service Restaurant Concept

• NO LATE NIGHTS, NO BAR CROWD Starting Salary up to $55,000 AND Bonus Eligible IMMEDIATELY After Training GREAT BENEFITS. Medical/Dental/ Vision Insurance 100% Employer Paid

• SINGLE OR FAMILY Will Consider Fast Food Management Background Rapid Advancement Opportunities with a Growing Company Opening New Locations Profit Sharing Plan

• 100% Employer Funded Vacation

• 2 Weeks/year, Eligible after SIX MONTHS Requirements: Minimum of one or more years experience in managing a restaurant (or similar) operation, and three or more years working in the hospitality business Experience in full-service (or quick-service) restaurants with proven results in managing restaurant staff while maintaining the highest quality of service standards.
  
  Proficient in leading and developing people. Ability to prepare food and follow specific recipes. Possess a high level of energy, be willing and able to perform every function within the restaurant, and be very hands-on.
  
  Be very personable, and be able to build and create relationships with our guest Job Summary Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service, and satisfaction, food quality, cleanliness, and sanitation. Activities & Responsibilities Primary o Ensure guest satisfaction and great service. Maintain an environment that is clean, safe, and enjoyable to guests and employee’s.
  
  Able to de-escalate situations and manage any issues/complaints with a guest dining experience. Fix the problem o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis. o Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Cattleman’s Roadhouse policies and procedures. o 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. o Compile and balance cash receipts at the end of the day or shift. o Perform various financial activities, such as cash handling of server’s checkouts, and deposit preparation. o Supervise and participate in kitchen and dining area cleaning activities. o Investigate and resolve complaints regarding food quality, service, or accommodations. o Ensure that all products are received in correct unit count and condition. Keep food storage areas clean and organized.
  
  Report any product issues to food rep. o Help control inventories of food and alcohol at proper levels and report shortages. o Help keep equipment maintained and clean on a daily basis. Report any maintenance of equipment or building. o Maintain employee files and daily reports organized in filing system. o Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. o Daily prep sheets of food, production, and cleanliness of work station. o 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. o Work with GM on sales projections to 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. o Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. o Be knowledgeable of restaurant policies regarding personnel. o Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets o Give feedback to staff to help them grow in their roles. Improve service or food quality. o Continually strive to develop staff in all areas of managerial and professional development. o Ensure alcohol laws are being followed with regards to consumption of guests. o Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. o Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s daily cleaning lists. o Fill-in for fellow employees where needed to ensure guest service standards and efficient operation.
  
  Company Description Patrice & Associates is the largest and most successful hospitality recruiting companies in the country. We specialize in matching A candidates to our client companies, ensuring and guaranteeing their success and helping top managers find the right fit in the opportunities they seek. Company Description Patrice & Associates is the largest and most successful hospitality recruiting companies in the country. We specialize in matching A candidates to our client companies, ensuring and guaranteeing their success and helping top managers find the right fit in the opportunities they seek.