Position Title: Restaurant Manager
Department: Operations
Reports To: General Manager
Status: Exempt
Broad Functions: Assist the Concept Manager in overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service, food quality, cleanliness and sanitation. Assist with proper training and supervision of all personnel, to deliver prompt, courteous service in a manner that complies with F&B standards and company policies and procedures.

SKILLS AND QUALIFICATIONS/REQUIREMENTS:

1. Associates Degree with at least 2 years of front of the house operations and or assistant management positions.
2. Have knowledge of service and food and beverage.
3. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
4. Excellent basic math and computer skills and have the ability to operate a cash register or POS system.
5. Must have the ability to lead a team to reach organizational objectives and goals.
6. Excellent Customer Service skills.

1. Responsible for assigned shift and assisting in overall management.
2. Assist in overall supervision of the store.
3. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Areas USA’s policies and procedures.
4. Fill in where needed to ensure guest service standards and efficient operations.
5. Assist the CM to develop staff in all areas of managerial and professional development. Conduct meeting with staff as needed.
6. Prepare paperwork, forms, reports & schedules in organized and timely manner.
7. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
8. Ensure that all products are received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving procedures.
9. Observe, teach, and correct staff’s service.
10. Assist CM in scheduling labor as required by anticipated business activity.
11. Place food orders needed at the restaurant.
12. Assists CM with inventory and add waste to the system for inventory purposes.
13. Understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant.
14. Provide advice and suggestions to Restaurant Manager as needed.
15. Assists in compliance with safety regulations optimal level of quality service is achieved.
16. Handle any guest complaint during assigned shift.
17. Communicate with guests and receive feedback.
18. Follow up on established training steps.
19. Stay on the store during peak hours.
20. Perform special projects and other responsibilities as assigned.