Summary

 
Plan and direct all restaurant operations (in coordination with the Chef for back of the house). Maintain the highest standards of food and beverage, service, health and safety. Ensure the efficient and profitable business performance of the restaurant (main dining room, the courtyard and on and off premises events) and the optimal utilization of staff and resources.

Organize and supervise marketing and promotional activities. Publicize the restaurant by assisting with design and placement of advertisements; use social media for marketing; personally and regularly interact with concierges and others responsible for suggesting restaurants to their clients; encourage local businesses to hold social events at the restaurant.  Develop new concepts for promoting the restaurant.  Develop menus with the Executive Chef to present to destination management companies.  Meet with destination management companies to market the restaurant and ascertain their needs.

Perform general accounting tasks, such as maintaining financial records, entering daily, weekly and monthly financial transactions into the bookkeeping software, and verify the accuracy of bookkeeping software. Handle bill payment, invoices to customers, payroll, bank reconciliation, tax payments and workers' compensation insurance.  Send purchase orders.  Keep track of office supply and equipment levels.

Main Job Tasks and Responsibilities 

• Meet operating goals and objectives.
• Implement standard operating procedures.
• Assess staffing requirements and recruit staff when needed.
• Train, coach, administering discipline and termination of the staff in accordance with labor laws.
• Manage staff performance in accordance with established standards and procedures.
• Ensure staff know and adhere to established codes of practice
• Organize and monitor staff schedules, manage pay roll.
• Maintain Human Resources records, such as applications, resumes, heath card and others items needed.
• Co-ordinate restaurant operations during each shift.
• Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Monitor adherence to health, safety and hygiene standards in kitchen and restaurant, keep records of health and safety practices (ServSafe and HACCP)
• Ensure compliance with restaurant security procedures, food and alcohol regulations.
• Interact with customers making them feel welcome and comfortable, anticipate their needs and expectations and solve any problems or complaints in a timely manners. 
• Wine: Create wine list according with our concept, train staff about wine pairing and selling techniques.
• Create a concept in the bar that attracts customer to that area, maintain proper pars stock of brands and other alcoholic and non-alcoholics beverages.
• Advise customers on food and beverage choices.
• Oversee preparation of food and beverage items.
• Ensure adherence to set recipes, portion size, and quality of food and beverage presentation.
• Establish tight controls with the Chef to minimize waste in term of food, beverages, water and supplies.
• Co-ordinate menus, wine pairing with the Chef and at least one winemaker’s dinner a month to rotate existing wines and bring new labels.
• In coordination with the Chef analyze food and beverage costs and assign menu prices with the chef using ChefTec and Aloha systems.
• Total restaurant receipts and reconcile with sales; monitor restaurant sales and revenue
• Ensure cash management procedures are completed accurately
• Monitor budgets, analyze budget variances and take corrective actions in coordination with the Chef.
• Establish and implement financial controls
• Organize and supervise marketing and promotional activities
• Check and order supplies of non-food items such as wine, beverages, stationary etc.
• Set standards with the Executive Chef to identify and estimate food and beverage supply requirements and place orders with suppliers; negotiate purchase prices and develop preferred suppliers.
• Schedule beverages and wine deliveries, maintain proper levels of par stock, rotation, requisition and conduct end of the month inventories.
• Arrange for maintenance and repairs of equipment and services, acquisition of front and back of the house equipment if needed.
• Identify, evaluate competitors and keep current with trends in the restaurant industry.

 The functions and responsibilities for this position can be revised at any time based on company needs.

 The Restaurant Manager position works, closely with the Executive Chef, Sous Chef and under the guidance and mentoring of the restaurant consultant in the implementation of standards and procedures.