GA - Restaurant Manager

Position Summary
The Restaurant Manager will ensure complete customer's satisfaction by implementing our restaurant's policies and procedures, managing the staff and operation and achieving our revenue objectives. Maintains customer centric approach through efficient restaurant operation, high productivity, quality, and service standards.

Essential Duties and Responsibilities

• Generate a bond with customers by bringing service with an outstanding personal touch.
• Seek the perfect timing to engage with customers: Assist in serving meals, assist in assigning tables, assist in serving drinks, assist in clearing and cleaning tables.
• Help to coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Revise and Supervise the arrival and condition of the merchandise.
• Organize and supervise shifts.
• Help to hire staff members.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils, and cleaning products.
• Control operational costs and identify measures to cut waste.
• Create detailed reports on weekly, monthly, and annual revenues and expenses.
• Maintains a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Implement policies and protocols that will maintain future restaurant operations.
• Ensures that the Corporate Purpose and Values are followed at all times
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Maintain food and equipment inventories, and keep inventory records.
• Monitor compliance with health and fire regulations regarding food preparation and serving,
• and building maintenance in lodging and dining facilities.
• Count money and make bank deposits.
• Schedule staff hours and assign duties

Knowledge, Skills, and Abilities

• Leadership,
• Negotiation,
• Problem Solving
• Multi-tasking
• Team Oriented
• Interpersonal communication skills
• English / Spanish (preferable)

Education & Experience

• Bachelor's Degree (Hospitality, Administration)
• ServSafe Manager Certification (preferable)
• Ability to be empathetic
• 3+ years of Restaurants
• 2+ years of Restaurant Management