Manager, Restaurant​/Food Service

The Manager (FOH/BOH) will ensure the seamless integration of both front
-of-house and back
-of-house operations. This position will deliver exceptional customer service, maintaining high standards of food quality, and optimizing operational efficiency. The Manager (FOH/BOH) will possess a versatile skill set, including food service management, team leadership, and proficiency in POS systems. By overseeing staff, managing kitchen operations, and ensuring a top-tier guest experience, this position will contribute significantly to the success and reputation of the restaurant.

Additionally, the service manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment.

• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Continuously touching tables and getting to know guests.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality and research new vendors.
• Organize and supervise shifts.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Manage restaurant’s good image and suggest ways to improve i .
• Control operational costs and identify measures to cut waste.
• Oversees opening and closing tasks and balances daily and nightly cash drawers.
• Safeguarding their team members and facility by ensuring all Safey & Security Policies are adhered.
• Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.
• Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.
• Assist General Managers in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.
• Manage day
  -to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management.
• Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among team members.
• Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability and minimize waste.

• Understand Areas of Responsibility as assigned by General Manager.
• Monitor food and beverage preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.
• Ensure all facilities concerns are reported to the General Manager and submit maintenance/repairs through the proper channels.
• Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.

The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.

• Vision (far) – Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible.
• Vision (near) – Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible.
• Vision (other) – Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object.
• Hearing – Ability to hear in one or both ears so that verbal communication can be received, understood and…