RESTAURAN Manager FLSA:Exempt Job Summary:The...
RESTAURAN Manager FLSA:
Exempt Job
Summary:
The restaurant manager leads, directs, and coordinates efforts of all teams to ensure smooth daily operations of the restaurant.
The manager provides professional leadership and direction to a rotating team of short-term front of house service staff while ensuring that service and presentations meet specifications and commitment to quality.
The manager maintains a safe, sanitary and pleasant guest environment and experience.
Business Activities -Taking responsibility for the business performance of the restaurant.
-Concluding Financial Transactions -Cash Handling -Preparing reports at the end of the shift/week, including payroll, food control and sales.
-Creating and executing plans for department sales, profit and staff development.
-Setting budgets and/or agreeing to them with senior management.
Front-of-House -Organizing and supervising the kitchen shifts, waiting and cleaning staff.
-Coordinating the entire operation of the restaurant during scheduled shifts.
-Managing staff and providing them with feedback.
-Responding to customer complaints.
-Ensuring that all employees adhere to the company's uniform standards.
-Meeting and greeting customers and organizing table reservations.
-Advising customers on menu choices.
-Recruiting, training and motivating staff.
Housekeeping -Maintaining high standards of quality control, hygiene, health and safety.
-Checking stock levels and ordering supplies.
-Preparing cash drawers and providing petty cash as required.
-Helping in any area of the restaurant when circumstances dictate.
Education and Qualifications -Bachelor's Degree in business management or related field Skills and Abilities -Professional communication skills, oral and written Knowledge and Experience -Actively supervises, motivates and disciplines employees.
-Assists with hiring and training of all new employees.
-Ability to work in a high-energy and demanding environment.
-Able to give direction and provide coaching.
-Planning and coordinating a rotating team of short-term service staff.
-A minimum of 5 years working in management.
--- Head Server FLSA:
Non-Exempt Job
Summary:
To work in harmony with the Cafe Restaurant Manager.
As a senior member of the food service staff, the Head Server will assist the Restaurant Manager and will also supervise, coordinate and train junior service staff, such as servers, bus persons and host.
The individual's food service duties include interacting with customers, answering questions, informing patrons of special menu items and keeping the dining area clean and organized.
Job Duties:
-Supervise and participate in kitchen and dining area cleaning activities.
-Resolve customer complaints regarding food service.
-Train workers in service, sanitation, and safety procedures.
-Observe and evaluate workers and work procedures to ensure quality standards and service.
-Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
-Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
-Control inventories equipment, small ware, and report shortages to designated personnel.
-Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
-Perform personnel actions, such as providing employee orientation and training, and conducting supervisory activities, such as creating work schedules.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
-Record production, operational, and personnel data on specified forms.
-Perform various financial activities such as cash handling, deposit preparation.
-Evaluate new products for usefulness and suitability.
-Compile and balance cash receipts at the end of the day or shift.
-Conduct meetings and collaborate with other personnel in regards to serving arrangements, and related details.
-Present bills and accept payments.
-Greet and seat guests, and present menus.
-Schedule parties and take reservations.
Qualifications -Proficient in Microsoft Office -Knowledge of POS systems (NCC software an asset) -College diploma or University degree from Hospitality related program an asset Skills and Abilities -Professional communication skills, oral and written -Ability to represent the restaurant with a professional image -Superior customer service skills / guest service focused -Excellent time management skills and multitasking ability Knowledge and Experience -Knowledge of basic serving techniques -Minimum 2 years management/supervisory experience in restaurant environment -Minimum 3 years experience in service environment -Awareness of local, state and federal health and sanitation laws.
Estimated Salary: $20 to $28 per hour based on qualifications.
Exempt Job
Summary:
The restaurant manager leads, directs, and coordinates efforts of all teams to ensure smooth daily operations of the restaurant.
The manager provides professional leadership and direction to a rotating team of short-term front of house service staff while ensuring that service and presentations meet specifications and commitment to quality.
The manager maintains a safe, sanitary and pleasant guest environment and experience.
Business Activities -Taking responsibility for the business performance of the restaurant.
-Concluding Financial Transactions -Cash Handling -Preparing reports at the end of the shift/week, including payroll, food control and sales.
-Creating and executing plans for department sales, profit and staff development.
-Setting budgets and/or agreeing to them with senior management.
Front-of-House -Organizing and supervising the kitchen shifts, waiting and cleaning staff.
-Coordinating the entire operation of the restaurant during scheduled shifts.
-Managing staff and providing them with feedback.
-Responding to customer complaints.
-Ensuring that all employees adhere to the company's uniform standards.
-Meeting and greeting customers and organizing table reservations.
-Advising customers on menu choices.
-Recruiting, training and motivating staff.
Housekeeping -Maintaining high standards of quality control, hygiene, health and safety.
-Checking stock levels and ordering supplies.
-Preparing cash drawers and providing petty cash as required.
-Helping in any area of the restaurant when circumstances dictate.
Education and Qualifications -Bachelor's Degree in business management or related field Skills and Abilities -Professional communication skills, oral and written Knowledge and Experience -Actively supervises, motivates and disciplines employees.
-Assists with hiring and training of all new employees.
-Ability to work in a high-energy and demanding environment.
-Able to give direction and provide coaching.
-Planning and coordinating a rotating team of short-term service staff.
-A minimum of 5 years working in management.
--- Head Server FLSA:
Non-Exempt Job
Summary:
To work in harmony with the Cafe Restaurant Manager.
As a senior member of the food service staff, the Head Server will assist the Restaurant Manager and will also supervise, coordinate and train junior service staff, such as servers, bus persons and host.
The individual's food service duties include interacting with customers, answering questions, informing patrons of special menu items and keeping the dining area clean and organized.
Job Duties:
-Supervise and participate in kitchen and dining area cleaning activities.
-Resolve customer complaints regarding food service.
-Train workers in service, sanitation, and safety procedures.
-Observe and evaluate workers and work procedures to ensure quality standards and service.
-Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
-Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
-Control inventories equipment, small ware, and report shortages to designated personnel.
-Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
-Perform personnel actions, such as providing employee orientation and training, and conducting supervisory activities, such as creating work schedules.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
-Record production, operational, and personnel data on specified forms.
-Perform various financial activities such as cash handling, deposit preparation.
-Evaluate new products for usefulness and suitability.
-Compile and balance cash receipts at the end of the day or shift.
-Conduct meetings and collaborate with other personnel in regards to serving arrangements, and related details.
-Present bills and accept payments.
-Greet and seat guests, and present menus.
-Schedule parties and take reservations.
Qualifications -Proficient in Microsoft Office -Knowledge of POS systems (NCC software an asset) -College diploma or University degree from Hospitality related program an asset Skills and Abilities -Professional communication skills, oral and written -Ability to represent the restaurant with a professional image -Superior customer service skills / guest service focused -Excellent time management skills and multitasking ability Knowledge and Experience -Knowledge of basic serving techniques -Minimum 2 years management/supervisory experience in restaurant environment -Minimum 3 years experience in service environment -Awareness of local, state and federal health and sanitation laws.
Estimated Salary: $20 to $28 per hour based on qualifications.
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