Restaurant Manager Job Description

Title: Restaurant Manager

Reports to: General Manager

Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives
in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

The purpose of the position is to assure the smooth and effective operation of the restaurant.

Duties & Responsibilities:

 Understand completely all policies, procedures, standards, specifications, guidelines and training
programs.
 Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
 Ensure that all food and products are consistently prepared and served according to the restaurant’s
recipes, portioning, cooking and serving standards.
 Achieve company objectives in sales, service, quality, appearance of facility and sanitation and
cleanliness through training of employees and creating a positive, productive working environment.
 Control cash and other receipts by adhering to cash handling and reconciliation procedures in
accordance with restaurant policies and procedures.
 Fill in where needed to ensure guest service standards and efficient operations.
 Continually strive to develop your staff in all areas of managerial and professional development.
 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.
 Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent
corrective action for any and all violations of company policies, rules and procedures.
 Fully understand and comply with all federal, state, county and municipal regulations that pertain to
health, safety and labor requirements of the restaurant, employees and guests.

Essential Functions of Position

 Cell phones are not to be used on the floor. All information should be done through the I-pad or Tablets
 If a staff member calls in or cannot make their shift, the manager on duty is to try to find a replacement
or create the best possible scenario by moving staff around to insure the smoothness of the shift
 Being on time for all scheduled shifts to insure a manager is on premise for staff.
 Speaking to all staff in a professional manner (never using profanity)
 Report in the Comlog every shift: notes about the shift, employee issues and maintenance issues
 All other reports of the shift should be given through e-mail to the General Manager at the end of that
shift. E-mails will be reviewed by the General Manager Monday-Friday.
 Anytime the Police need to be called a phone call to the General Manager must happen first for approval
 Only in case of an emergency (i.e police, fire, or ambulance) would a text or phone call need to be made
to the General Manager. All other incidents need to be either documented in the comlog or an e-mail
sent to the General Manager to be reviewed the next business day.
  Going over all checklists before shift and after shift: Manager Checklists, Bartender checklists, Server
checklists, & Support Staff checklists. At the end of the shift all checklists must be signed and turned
into the GM for review.
 Handle small customer issues with food or drink quality
 Provide supervision and direction to the staff
 Assure that the entire staff is performing in accordance with CARES Mission Statement
 Assure that the staff is working with an appropriate sense of urgency
 Enforces compliance with the Employee Handbook rules and report any breaking of policy to the
comlog
 Assure that work procedures are in accordance with the Employee Training
 Assure that one person remains until necessary if someone is late for the next shift or fails to report for
work
 Performs Change/Comp/Void procedures as needed
 Performs the checkout procedure for Servers/Bartenders
 Perform any other duties assigned by the General manager

JOB SETTING/WORKING CONDITIONS

Can deal effectively with different types of personalities

Moves quickly and productively in a fast paced and often hectic environment

JUDGMENT AND DECISION MAKING

Continually demonstrate good judgment and quality workmanship.

Seeks guidance and direction with co-managers when necessary in the performance of duties.

Able to work in an independent manner.

RELATIONSHIP WITH OTHERS

Maintains a positive and cooperative relationship with employees, peers and the other managers.

Qualifications:
 Be 21 years of age.
 Have at least one year of front-of-the-house operations and/or management experience in another field.
 Possess excellent basic math skills and have the ability to operate a cash register or POS system.
 Be able to work in a standing position for long periods of time (up to 8 hours).
 Be able to reach, bend, stoop and frequently lift up to 50 pounds.
 Must have the stamina to work 40 to 50 hours per week, if needed.

Acknowledgment and Agreement to Perform:

I have received a copy of this job description, have read it and agree to perform the job
as stated.
Must work a minimum of 40 hours per week, on average at the current job title

Scheduled shifts may be covered only by other Managers.

Date: ___________ Employee Signature: ______________________________