Restaurant Manager

Main Responsibilities of a Restaurant Manager

Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Be knowledgeable of restaurant policies regarding personnel
• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Assess staffing needs and recruit staff.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• Attend all scheduled employee meetings and offers suggestions for improvement.

• Full time employee
• Exemplary Attendance
• Confidence
• Resourcefulness
• Organizational skills
• Team working skills
• Excellent verbal and written communication skills
• Numerical skills
• Excellent IT skills
• Enthusiasm
• Executive skills
• Problem-solving skills
• Showing initiative, highly self-motivated
• Setting a good example.
• Consistent role model for the rest of the staff
• Positive Attitude

At the Republic of the Rio Grande, our attention to detail and the way we present a platter tells you that dining here is going to be special, no matter the occasion. We strive to create a sumptuous and exciting dining experience for all of our guests.