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.