Resturant Manager

Roles & Responsibilities

Managers are responsible for overseeing the efficient running and profitability of the

restaurant. A manager’s professional attitude and attire set the tone of the

restaurant.

Managers are expected to lead employees as well as work as a part of the team.

Business hours are 8 am - 2 pm. Managers are expected to open the restaurant at 7

am and close it by 4 pm unless told otherwise by their superiors. Critical hours of the

restaurant are 10 am - 2 pm, which means managers need to be visible and supervise

with efficiency to prevent any missteps by staff.

The following are the specific duties required of the restaurant manager:

- Ability to complete all responsibilities and tasks assigned to Server and Host
- Recruiting, interviewing, training, supervising staff and stages. Maintaining a positive

work environment.
- Ensuring compliance with licensing, hygiene, and health and safety

legislation/guidelines (making sure all staff possess proper certification)
- The manager is a point of contact for customer/employee inquiries and complaints,

vendors, and contract repair people
- Handling administrative paperwork relating to employees, interns/stages, special

programs(as needed), and potential hires, tracking sick/vacation days.
- Submitting corrected timesheets (both POS and manual) as well as server reporting

(server tip declaration)
- Creating and posting schedules two weeks in advance by 4 pm every Friday. Making

daily floor plans and sections
- Submitting the labor and food cost budget for the following week
- Preparing and presenting staffing/sales reports, daily operations in the office log, daily

cash and credit card transactions, and reports as deemed necessary by the

accounting department
- Preparing agenda for meetings
- Inventory control (submitting the grocery list to the RJC shopper or assigned vendor

as needed in a timely fashion, along with submitting the list of office supplies needed)
- Reaching set targets and staying within 30% of labor and 25% of food cost
- Assessing and improving profitability
- Promoting and marketing the business (in-store promotions)
- Checking reservations and catering orders every day
- POS problem solving(customer service number is located on POS)
- Maintaining the cleanliness and upkeeping of the office

4652 South Martin Luther King Drive | Chicago, IL 60653

**Job Types**: Full-time, Part-time

Pay: From $50,000.00 per year

Expected hours: 18 - 50 per week

**Benefits**:

- 401(k)
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance

Experience level:

- 10 years
- 11+ years
- 3 years
- 4 years
- 5 years
- 6 years
- 7 years
- 8 years
- 9 years

Restaurant type:

- Café
- Casual dining restaurant
- Fast casual restaurant
- Quick service & fast food restaurant

Shift:

- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift

Weekly day range:

- Every weekend
- Monday to Friday

**Experience**:

- Restaurant experience: 3 years (required)

Shift availability:

- Day Shift (required)

Ability to Commute:

- Chicago, IL 60653 (required)

Work Location: In person