Restaurant Manager
JOB TITLE: Restaurant Manager
EMPLOYER: JFD Parent, LLC
REPORTS TO: CEO/COO
EFFECTIVE DATE:
SUMMARY: Directs and manages restaurant, bar and grab & go operations (collectively, the
“Establishment”) and activities to ensure effective and profitable operation and growth.
DUTIES AND RESPONSIBILITIES:
Control the sales and profitability of the Establishment
Establish and monitor standards for the Establishment, including, but not limited to,
personnel administration and performance, service to patrons, advertising, promotion
and public relations
Establish and maintain effective revenue management techniques to maximize
restaurant revenues; review and analyze financial statements
Develop and submit budget for approval and implement and monitor approved budget
Monitor overall condition of the Establishment, public areas and outside grounds;
ensure that deficiencies are rectified
Maintain visibility and accessibility to patrons, staff and vendors; maintain effective
communication with Executive Chef and with all other staff to ensure the Establishment
is performing at established and optimum standards
Ensure that patrons’ needs are fulfilled and their experience with the Establishment is as
pleasurable as possible; respond to guest feedback, including complaints/problems
Establish par levels for supplies and equipment; monitor and maintain proper inventory
levels; authorizes purchase orders for supplies and equipment
Maintain food and beverage history, including, but not limited to, sales mix and history,
actual/potential costs, bar stock and production time
Possess and maintain through understanding of industry and stays abreast of industry
trends; communicates/incorporates information to assure Establishment remains
current
Ensure all kitchen and ford and beverage operations are in compliance with all legislated
health and licensing guidelines; ensure adherence to all health and safety regulations
and procedures and otherwise ensure compliance with all labor laws and all local, State
and Federal laws as they pertain to the Establishment’s operations, including, without
limitation, matters pertaining to the liquor and other licenses, noise ordinances, etc.
Possess and maintain thorough knowledge of all beverage selections available and
characteristics/description of every wine/champagne on the wine list and by the glass;
all menu items, preparation method/time, ingredients, sauces, portion sizes,
presentation and prices
Prepare accurate and timely reports, as required from time to time
Interface with Executive Chef to plan menus and pricing, review daily specials and 86’ed
items and develop menu preparation and implementation
Assist staff with job functions as needed to ensure optimum service to all guests
Hire, train, supervise, motivate and develop Establishment staff; manage schedules and
workflow
Provide day-to-day guidance and oversight of subordinates; actively work to promote
and recognize performance
Keep up to date on overall activities of the team, identifying problem areas and taking
appropriate corrective action
Perform other related duties as assigned by the Establishment’s CEO or COO
SUPERVISORY RESPONSIBILITIES:
Directly supervise employees of the Establishment
Carry out supervisory responsibilities in accordance with the Establishment’s policies
and applicable laws
In coordination with the Executive Chef as and when appropriate, interview, hire and
train employees; plan, assign and direct work of employees, appraise performance,
reward and discipline employees (in accordance with the Establishment’s budget and
pursuant to law) and address complaints and resolve problems using good judgment
and applying the law, when appropriate
QUALIFICATIONS:
Minimum five years related experience or equivalent, with favorable results
Demonstrated proficiency in supervising and motivating subordinates
Commitment to excellence and high standards
Excellent written oral communication skills
Basic competence in subordinates’ duties and tasks
Strong organizational, problem-solving and analytical skills
Ability to manage priorities and workflow
Versatility, flexibility and a willingness to work within constantly changing priorities with
enthusiasm
Proficient on Microsoft Word, Excel and point of sales systems, specifically TOAST
Excellent customer service skills
Proven leadership and business acumen skills
Proven ability to handle multiple projects and meet deadlines
Strong interpersonal skills
Good judgment with the ability to make timely and sound decisions
Creative, flexible and innovative team player
Passion, enthusiasm, focus, creativity and a positive outlook
Bilingual (English/Spanish) skills a plus
Professional appearance and demeanor
Ability to effectively communicate with people at all levels and from various
backgrounds
COMPETENCIES:
Customer Service – Manage difficult or emotional customer situations; respond
promptly to customer needs; solicit customer feedback to improve service; respond to
requests for assistance and service; meet commitments
Managing People – Include staff in planning, decision-making, facilitate improvement;
take responsibility for subordinates’ activities; make oneself available to staff; provide
regular performance feedback; develop subordinates’ skills and encourage growth;
solicit and apply customer feedback (internal and external); foster quality focus in
others,; improve processes, products and services; continually work to improve
supervisory skills
Cost Consciousness – Work within approved budget; develop and implement cost
saving measures; contribute to profits and revenue; conserve organizational resources
Judgment – Display willingness to make decisions; exhibit sound and accurate
judgment; support and explain reasoning for decisions; include appropriate people in
decision-making process; make timely decisions
Dependability & Integrity – At all times, practice integrity, follow instructions, respond
to management direction; take responsibility for own actions; keep commitments;
commit to long hours of work when necessary to reach goals; complete tasks on time
Initiative – Volunteer readily; undertake self-development activities; seek increased
responsibilities; take independent actions and calculated risks; look for and take
advantage of opportunities for the benefit of the Establishment; ask for and offer help
when needed
Innovation – Display original thinking and creativity; meet challenges with
resourcefulness; generate suggestions for improving work; develop innovative
approaches and ideas; present ideas and information in a manner that gets others’
attention
PHYSICAL DEMANDS AND WORK ENVIRONMENT:
Physical ability to walk and stand for long periods of time
Required to lift/push/carry items up to and more than 50 pounds
Required to understand and/or operate specialized restaurant equipment, refrigeration
systems, ovens and kitchen machines
The above is intended to describe the general content of and requirements for the
performance of the job described herein. It is not to be construed as an exhaustive statement
of duties, responsibilities or physical requirements. Nothing in this job description restricts
management’s right to assign or reassign duties and responsibilities to this job at any time.
Reasonable accommodations may be made to enable individuals with disabilities to perform
the essential functions.