Controls the sales and profitability of the restaurant.
· Establishes and monitors standards for restaurant including but not limited to personnel administration and performance, service to patrons, advertising, and publicity.
· Establishes and maintains effective revenue management techniques to maximize restaurant revenues; reviews and analyzes financial statements.
· Develops, implements, and monitors restaurant budget; oversees all accounting functions.
· Monitors overall condition of restaurant, public areas, and outside grounds; ensures that deficiencies are rectified.
· Maintains visibility and accessibility to patrons, staff, and vendors; maintains effective communication with all staff to ensure restaurant is performing at established standards.
· Ensures that patrons’ needs are fulfilled and their dining experience is as pleasurable as possible; responds to guest feedback, including complaints/problems.
· Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.
· Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, bar stock, and production time.
· Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure restaurant remains current.
· Ensures all kitchen and food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.
· Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.
· Prepares accurate and timely reports as required.
· Interfaces with executive chef to plan menus and pricing, review daily specials and 86’d items, and develop menu preparation and implementation.
· Assists staff with job functions as needed to ensure optimum service to all guests.
· Hires, trains, supervises, motivates, and develops restaurant staff; manages schedules and workflow.
· Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
· Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
· Performs other duties as assigned by management.
Job Type: Full-time
Pay: From $71,000.00 per year
Benefits:
- Employee discount
- Paid time off
Shift:
- 10 hour shift
- Day shift
- Night shift
Work Location: In person
