Restaurant Manager

The Restaurant Manager is responsible for successfully driving all food and beverage operations in the restaurant. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Hires, trains and develops a high performing team.  Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

What you will be doing

• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
• Performs other duties as assigned, requested or deemed necessary by management