Job Details

The Restaurant Manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience. This position report directly to the General Manager.

Primary Job Duties:

Duties include, but are not limited, to the following:

• Opens and closes restaurant shifts.
• Assists in supervising daily shift operations.
• Handles employee questions and concerns.
• Monitors employees to ensure performance expectations are met.
• Provides feedback to employees based on observation of service behaviors.
• Manages and oversees daily shifts and all related areas without the General Manager.
• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
• Ensures all employees have proper supplies, equipment, and uniforms.
• Communicates to Management Team any issues regarding food quality and service levels.
• Conduct daily shift meetings and regular staff training meetings as needed.
• Train all employees on steps of service and sequence of service and hold them accountable to the standards.
• Ensure daily operational tasks are performed and completed.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Understand and follow written company procedures with 100% accuracy and regulations to our front-of-the-house team.
• Other duties as assigned.

Job Requirements

• At least three years of restaurant management experience
• Knowledge of MS Office, TOAST and Rest. 365 preferably
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Self-discipline, initiative, leadership, ability, and outgoing
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• The position requires the incumbent to work Weekends, Holidays, and High-volume service days.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Must possess effective communication skills for dealing with diverse staff
• Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities

Physical and other requirements:

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms, and requires the ability to lift office products and supplies up to 40 pounds occasionally. Reasonable accommodations may enable individuals with disabilities to perform the essential function.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Details

The Restaurant Manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience. This position report directly to the General Manager.

Primary Job Duties:

Duties include, but are not limited, to the following:

• Opens and closes restaurant shifts.
• Assists in supervising daily shift operations.
• Handles employee questions and concerns.
• Monitors employees to ensure performance expectations are met.
• Provides feedback to employees based on observation of service behaviors.
• Manages and oversees daily shifts and all related areas without the General Manager.
• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
• Ensures all employees have proper supplies, equipment, and uniforms.
• Communicates to Management Team any issues regarding food quality and service levels.
• Conduct daily shift meetings and regular staff training meetings as needed.
• Train all employees on steps of service and sequence of service and hold them accountable to the standards.
• Ensure daily operational tasks are performed and completed.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Understand and follow written company procedures with 100% accuracy and regulations to our front-of-the-house team.
• Other duties as assigned.

Job Requirements

• At least three years of restaurant management experience
• Knowledge of MS Office, TOAST and Rest. 365 preferably
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Self-discipline, initiative, leadership, ability, and outgoing
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• The position requires the incumbent to work Weekends, Holidays, and High-volume service days.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Must possess effective communication skills for dealing with diverse staff
• Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities

Physical and other requirements:

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms, and requires the ability to lift office products and supplies up to 40 pounds occasionally. Reasonable accommodations may enable individuals with disabilities to perform the essential function.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.