Restaurant Manager

Reports To: Food & Beverage Director

Supervises: 20 to 40 Front of House Teammates

General Purpose: The Restaurant Manager manages the restaurant’s daily operations, including the selection, development, and performance management of FOH teammates. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience.

Specific Responsibilities:

• Ensures the highest and most efficient level of service the guest expects.
• Ensures the restaurant is staffed sufficiently for each meal period.
• Works to keep staff morale high.
• Rolls up sleeves and willing to ‘get dirty’ to keep standards high, or to cut staff where possible and save the restaurant money.
• Train, train, and train staff some more. Give verbal and written quizzes often.
• Ensures all employees are following service standards.
• Identifies ways to operate more efficiently, cut costs, and drive revenue.
• Ensure cleanliness (of staff, restaurant).
• Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings.
• Constantly seeks improvement in self, staff, and the company.
• Cultivates a following of regulars.
• Reports to work on time and ready to work scheduled shifts.
• Maintains a positive, friendly attitude with staff & guests.
• Maintains a clean, orderly appearance in the restaurant service area.
• Ensures proper uniforms/dress for all staff.
• Assists/executes all tasks as assigned by the General Manager.
• Screens all potential staff members before an interview with F&B Director.
• Leads training program for all new hires.
• Implements training policies and schedules for new hires.
• Keeps all training documents up to date and accessible.
• Communicate the status of re-training needs for new hires and other teammates to the rest of the FOH team.
• https://careers.accor.com/global/en/job/restaurant-manager-in-21c-museum-hotel-cincinnati-cincinnati-united-stat-jid-44603