Restaurant Manager

Job Description

· Screening, interviewing, hiring, and training restaurant staff.

· Managing restaurant staff's work schedules.

· Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.

· Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.

· Checking in on dining customers to enquire about food quality and service.

· Monitoring inventory and ensuring that all food/beverage supplies and other restaurant essentials are adequately stocked.

· Monitoring the restaurant’s cash flow and settling outstanding bills.

· Reviewing customer surveys to develop and implement ways to improve customer service.

· Resolving customer complaints in a professional manner.

POSITION RESPONSIBILITIES:

· Assist in training and supervising front of house staff members.

· Supervise the floor during meal service and ensure that all standards set forth by L a Dolce Vita

· Ensure that all checklists, requisitions and proper opening and closing duties are completed for each shift.

· Communicate effectively both verbally and in writing, to provide clear direction to the staff.

· Observe performance and encourage improvement where necessary

· Ensure staffing levels for all outlets are accurate based Event and business needs.

· Organize and make sure staff is present for pre-shift and department meetings.

· Communicate with the staff on pertinent information such as menu changes, equipment issues, reservations and guest’s special needs.

· Ensure that all steps of service, policies and procedures are followed on a daily basis.

· Learn and utilize the current Point of Sales system

· Follow proper cash handling protocol if needed

· Communicate with all guests with a clear and kind tone and make every effort to resolve and conflict to ensure the guests highest satisfaction.

· Communicate and move throughout the restaurant and kitchen areas to visually monitor and take actions to ensure food quality and service standards be met. Give guidance when needed.

WORK CONTACTS: Daily contact with the Restaurant Manager, and the Directors

SUPERVISORY RESPONSIBILITIES: · Maintain cleanliness of all outlets on a daily basis including the proper functionality of all front of house needs.

· Ensure maintenance of equipment by alerting the Restaurant Manager/directors of items that are in need of repair.

· Conduct competitive research on food, equipment and point of sales systems training and trends.

· Attend mandatory meetings as needed

· Support the entire Food & Beverage Department when and as needed

PHYSICAL EFFORT: This position requires minimal stooping, lifting and substantial walking.

All employees must maintain an neat, clean and well-groomed appearance.

WORKING CONDITIONS: Must be able to work in a high volume fast paced environment