Job Details
The Front of House Restaurant Manager is responsible for overseeing the daily operations of a restaurant and ensuring a positive guest experience. Their duties include hiring and training restaurant staff following company policies, greeting guests, addressing concerns or solving problems with guests, managing the bar/liquor inventory, and creating work schedules for restaurant staff.
Essential Functions/Responsibilities:
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates beverage costs. Helps chef estimate food costs
• Coordinates with chef to manage inventory and purchase food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations
• Ensuring all end of day cash outs are correctly completed
• Controlling operational costs and identifying ways to cut waste
• Contribute to annual budget creation with accountability to actual performance against budget
• Maintains sales records and tracks cash receipts.
• Ensure compliance with safety, regulatory and sanitation policies
• Performs other duties as assigned or required.
Required Education and Experience
• High school diploma or equivalent required.
• Bachelors degree in Business Administration; hospitality management or culinary schooling is a plus
• Strong supervisory and leadership skills.
• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Experience with food and beverage (F&B) knowledge
• Familiarity with restaurant management software
• Strong leadership, motivational and people skills
• Acute financial management skills
• Proficient with Microsoft Office Suite or related software.
• Credentials in health and safety training
Required Knowledge, Skills and Abilities:
• Ability to exercise good judgment in evaluation situations and making decisions.
• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Enjoys working with the public to provide exceptional customer service
• Adaptable to working in a fast-paced environment
• Must have command of the English language
Physical Demands: Physical abilities required for job.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Able to stand for extended periods of time (90 percent of shift).
• Ability to bend, stoop, lift, rotate, reach
• Ability to lift 50 pounds
• Frequent walking, reaching, bending, turning, and stooping
• Normal vision and hearing ranges required.
Work Environment
• Work tasks will be performed in a kitchen/restaurant environment
The Front of House Restaurant Manager is responsible for overseeing the daily operations of a restaurant and ensuring a positive guest experience. Their duties include hiring and training restaurant staff following company policies, greeting guests, addressing concerns or solving problems with guests, managing the bar/liquor inventory, and creating work schedules for restaurant staff.
Essential Functions/Responsibilities:
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates beverage costs. Helps chef estimate food costs
• Coordinates with chef to manage inventory and purchase food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations
• Ensuring all end of day cash outs are correctly completed
• Controlling operational costs and identifying ways to cut waste
• Contribute to annual budget creation with accountability to actual performance against budget
• Maintains sales records and tracks cash receipts.
• Ensure compliance with safety, regulatory and sanitation policies
• Performs other duties as assigned or required.
Required Education and Experience
• High school diploma or equivalent required.
• Bachelors degree in Business Administration; hospitality management or culinary schooling is a plus
• Strong supervisory and leadership skills.
• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Experience with food and beverage (F&B) knowledge
• Familiarity with restaurant management software
• Strong leadership, motivational and people skills
• Acute financial management skills
• Proficient with Microsoft Office Suite or related software.
• Credentials in health and safety training
Required Knowledge, Skills and Abilities:
• Ability to exercise good judgment in evaluation situations and making decisions.
• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Enjoys working with the public to provide exceptional customer service
• Adaptable to working in a fast-paced environment
• Must have command of the English language
Physical Demands: Physical abilities required for job.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Able to stand for extended periods of time (90 percent of shift).
• Ability to bend, stoop, lift, rotate, reach
• Ability to lift 50 pounds
• Frequent walking, reaching, bending, turning, and stooping
• Normal vision and hearing ranges required.
Work Environment
• Work tasks will be performed in a kitchen/restaurant environment
