Job Purpose: The Restaurant Manager manages all aspects of food and beverage operations while ensuring compliance with company operating procedures. The employee must also have the ability to maintain the flow of the restaurant and act as a liaison between front and back of the house and guests to provide an enjoyable and memorable experience.
 
Job Duties:

• Coordinate guest needs including assisting in facilitation of menu planning/dietary restrictions
•  Investigate and tactfully resolve complaints regarding food quality, service, or accommodations
• Maintain presence in the room and at the tables, building rapport with guests, recognizing repeat guests etc.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
• Work with Executive Chef to maintain food inventory, as well as liquor/wine and equipment inventory
• Schedule staff hours and assign duties
• Maximize bar profitability by ensuring portion control; monitoring accuracy of charges
• Counting cash drawer at the start of the shift and reconciling it at the end, ensuring the final amount matches sales reports.
• Update job knowledge by participating in educational opportunities, reading professional publications; maintaining personal networks etc.
• Establish standards for personnel performance and customer service, staff development and training
• Resolve staff issues, hire new staff, and evaluate employee performance
• Review work procedures and operational problems to determine ways to improve service, performance, or safety
• Other administrative and operational duties as needed 

• 2 years of restaurant management experience
• Knowledge of food, wine and liquor
• Knowledge of all job functions to properly manage restaurant (i.e., busser, runner, server, bartender)
• Computer skills including Google Business - Doc, Sheets, etc, restaurant specific POS (Point of Sales) systems
• Strong organizational skills; ability to prioritize and multi-task in a fast-paced environment
• Outgoing, pleasant personality, and desire to please guests
• Good organizational and interpersonal communication skills
• Flexible schedule, ability to workdays, evening, weekends and some holidays
• Ability to lift up to 50 pounds
• Bilingual Spanish/English preferred
• Experience in Latin, Fine Dining and American Cuisine a plus
• Kitchen experience also a plus
• Ability to stand for up to 8 hours
• Must have reliable transportation