Restaurant Manager

Restaurant Manager role at Amirian Management Company

Location: Riverside, CA

Salary: $70,000.00 - $80,000.00

SUMMARY: The Restaurant General Manager is responsible for creating a culture that reflects the company values. Responsibilities include managing the daily operations of the restaurant, including selection, development and performance management of employees. The Manager oversees inventory and ordering of food and supplies, optimizes profits and ensures guests are satisfied with their dining experience. The General Manager reports to the District Manager.

• Adhere to company standards and service levels to increase sales.
• Manage costs to meet budget targets focusing on cost of sales, labor costs and cash over/short.
• Analyze variances and initiate corrective actions with a high sense of urgency.
• Ensure that all financial and personnel/payroll related administrative duties are completed accurately and timely.

• Maintain a safe, secure, and healthy environment by enforcing sanitation standards and procedures and complying with health and legal regulations.
• Ensure consistent high quality food preparation and service.
• Maintain professional restaurant image, including cleanliness and proper uniforms.
• Maintain accurate inventory and control cost of goods.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributor, and schedule delivery of food and supplies.
• Must be Serv Safe certified and uphold all Serv Safe guidelines.
• Complete weekly Food Excellence Self-Assessment.

• Ensure positive guest service in all areas and respond to complaints to turn dissatisfied guests into return guests.

• Ensure a safe working environment for employees and guests; complete accident reports promptly and involve Medcor if needed.
• Manage shifts, daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Complete one Food Excellence audit on the restaurant each week.

• Recruit, select, train, assign, supervise, coach, counsel, and terminate employees as necessary.
• Ensure all employees complete training and follow job expectations and policies.
• Provide ongoing feedback, establish performance expectations and develop employees to become Shift Leaders and future General Managers.
• Maintain accurate staffing plans and schedules for all shifts.
• Conduct monthly meetings with staff.

• Maintain compliance with all state, local and federal regulations and company policies; perform loss prevention audits.
• Uphold company’s purpose and values.
• Keep District Manager promptly informed of all issues and suggest corrective action.
• Complete job responsibilities in a timely and effective manner.
• Maintain a favorable working relationship with all employees to promote a cooperative working climate.
• Achieve company goals by accepting ownership.
• Perform other duties as required.

• Works 50 hours/week or more based on restaurant needs.
• Works 3 of the busiest days.
• Works at least 2 opening, 2 mid, and 1 closing shift.

Mid-Senior level

Full-time

Management and Manufacturing

Hospitality