Restaurant Manager
1 week ago
The Restaurant Manager is responsible for the day-to-day operations of the Ajax Tavern, ensuring a seamless guest experience. Key responsibilities include overseeing service, supervising staff, managing schedules, and maintaining high standards of cleanliness and detail.
Essential Functions:
- Oversee the service of lunch and/or dinner, ensuring consistent quality and guest satisfaction
- Supervise and hold staff accountable to standards, facilitating initial training and ongoing development
- Ensure schedules are completed and posted, adhering to staffing guidelines and business levels
- Handle staff corrective action, coaching, and counseling, adhering to company policies and procedures
- Responsible for cleanliness and upkeep of physical facilities, reporting maintenance issues to the Engineering Department
- Hold monthly staff meetings to provide open communication, information, and training
- Attend and contribute to Food and Beverage meetings
- Enforce restaurant and hotel standards, procedures, and policies
- Communicate with the Executive Chef regarding quality, presentation, timing, and guest comments
- Conduct daily pre-meal meetings and tastings, ensuring staff knowledge of food, menus, beverages, wine, and service
- Ensure staff menu knowledge and service knowledge through verbal and written quizzes
- Maintain adequate supply by reviewing requisitions daily and recommending purchases to the Director of Outlets
- Maintain high levels of guest satisfaction, making immediate corrective action when guest needs are not met
- Maintain professional appearance and conduct at all times, ensuring staff appearance and conduct are impeccable
- Enforce local liquor and sanitation ordinances
- Assist with conceptualization and marketing of special events throughout the year
- Assist in emergency and security procedures as directed by management and the established emergency plan
- Conduct monthly wine and liquor inventories
- Establish and monitor sales incentives between service staff on a regular basis
- Supervise staff in their work, maintaining high performance levels
- Supervise the care of equipment, minimizing waste, breakage, and misuse
- Control covers and monitor revenues, summarizing shift revenue reports, depositing cash, and tendering properly
- Handle payroll and administrative duties, including PAFs, employee performance evaluations, separation reports, etc., in a timely manner
- Complete tasks and projects delegated by your Supervisor and assist other departments as business volumes and staff levels demand
Qualifications:
- College preferred or hotel/restaurant training
- 2 years in a fine dining establishment
- Minimum of 6 years combination education/experience
- Knowledge of American Service, Micros System, or equivalent
- Extensive wine knowledge
- Knowledge of food and cooking methods
Work Environment and Physical Demands:
- Ability to be on your feet, kneel, and bend for extended periods
- Regularly work in adverse conditions, requiring the use of protective apparel/equipment to prevent exposure to the elements and an office environment
- Must be able to lift, push, or pull occasionally up to 50 lbs. individually or with assistance
Job Benefits:
- Health, Dental, and Vision Insurance Programs
- Flexible Spending Account Programs
- Life Insurance Programs
- Paid Time Off Programs
- Paid Leave Programs
- 401(k) Savings Plan
- Employee Ski Pass and Dependent Ski Passes
- Other company perks
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