Restaurant Manager at TBD Hawaii
The Restaurant Manager oversees the daily operations of the Restaurant and ensures that excellent customer service is provided to guests. This position is responsible for supervising, recruiting, training and scheduling the Food and Beverage Staff, as well as managing cost and maximizing profitability through promotions, specials and event coordination.
Essential Duties and Responsibilities include but are not limited to the following:
- Oversees the daily operations of the Restaurant and ensures that guests’ expectations are met
- Develops and implements departmental budget; Monitors cost control
- Promotes menu items, specials and events
- Ensures proper cash handling procedures are followed
- Recruits and trains staff; Manages the department’s long term staffing needs
- Creates staff schedules and ensures adequate coverage is provided
- Provides feedback to staff regarding their performance/disciplinary issues through one-on-one sessions as well as monthly departmental meetings; provides disciplinary action as necessary
- Monitors and responds to guest complaints promptly and courteously to ensure guest satisfaction
- Ensures department strictly adheres to all food safety procedures according to sanitary regulations and all liquor regulations
- Troubleshoots issues with POS system
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:
- High school diploma or equivalent
- Minimum (5) years of related experience including supervisory and/or management experience; or equivalent combination of education/experience.
- Skilled in use of computers, POS Systems and Microsoft Office
- Knowledge of federal and state food safety and liquor regulations
- Ability to communicate effectively and efficiently in English (speak, read, write) with guests, co-workers and management
- Ability to perform assigned duties and essential job functions with attention to detail, speed, accuracy, follow-through, courtesy and cooperativeness, with minimal supervision
- Ability to prioritize and organize work assignments, and direct the performance of assigned staff/follow-up with corrections where it is needed
- Strong interpersonal skills and the ability to work well with co-workers and the public
Additional Eligibility Requirements:
- Ability to communicate effectively through verbal and written modes of communication
- Ability to read, write, listen to/hear and comprehend simple to complex instruction/direction/details
- Has clerical experience and basic to complex math skills
- Ability to exercise independent judgement, problem solving/analysis and decision making
- Ability to lead and motivate staff; and has strong negotiation skills
- Certificates, Licenses, Registrations
- TB Clearance
- Liquor Card
- College degree or equivalent post-secondary education
- Supervisory/managerial experience in the hospitality industry
- The physical demands described herein are representative of those that must be met by a Restaurant Manager to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing duties of this job, the Restaurant Manager is regularly required to stand for long periods, walk various distances, touch, have manual dexterity, hear/listen, bend/stretch and have clear speech. The Restaurant Manager must regularly lift, carry, push/pull, and/or move up to 25 pounds and occasionally lift, carry, push/pull, and/or move more than 25 pounds with assistance.
- Specific vision abilities required by this job include seeing and color perception.
- The work environment characteristics described here are representative of those the Restaurant Manager encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- The Restaurant Manager may be subject to shift work, working along and/or with others and, have constant verbal and in-person contact with hotel staff and guests. While performing the duties of this job, the employee may be subject to office/mechanical/electrical/pressurized equipment, fumes/odors, hazardous materials and dirt/dust – in an indoor/office and outdoor setting.
- The noise level in the work environment is usually moderate, but occasionally loud.
- The Restaurant Manager must be flexible for scheduling; and available on nights, weekends and holidays (as necessary).