Restaurant Manager (Preferrably Italian or Europian)

· Taking responsibility for the business performance of the restaurant.

· Analyzing and planning restaurant sales levels and profitability.

· Preparing reports at the end of the shift/week, including staff control, food control, sales, production, productivity, quality, and customer-service standards; resolved problems; completed audits; identifying trends; determining system improvements and implementing change.

· Creating and executing plans for department sales, profit and staff development.

· Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

· Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

· Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

· Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

· Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

· Coordinating the entire operation of the restaurant during scheduled shifts.

· To organize staffing and to manage, motivate, develop and support the team within the restaurant ensuring inductions, training, assessment and appraisals are completed. Responsible for creating a positive working environment which encourages the team to be committed and have pride in their place of work

· Responding to customer complaints.

· Ensuring that all employees adhere to the company's uniform standards.

· Meeting and greeting customers and organizing table reservations. Advising customers on menu and wine choice.

· Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

· Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

· Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

· Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

· Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

· Maintaining high standards of quality control, hygiene, and health and safety.

· Checking stock levels and ordering supplies.

· Preparing cash drawers and providing petty cash as required.

· Helping in any area of the restaurant when circumstances dictate.

· Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

Confidentiality

To maintain strict levels of confidentiality with regards to all areas of the business particularly commercial information and personal details of employees.

Job Type: Full-time