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Restaurant Manager

Posted By:
Christy Sosa
Posting ID:
Miami, Fl
 restaurant   manager 
Category:Restaurant / Hospitality
Listing Type:Job

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Restaurant Manager

(Please forward your resume)

To oversee and direct the seamless running of the restaurant, by providing a highly efficient and effective service whilst ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. To implement delivery of the business strategy in conjunction with the Head Chef.

Reporting to

General Manager

Objectives & Goals

• Effectively oversee and direct the restaurant in a smooth and operational manner
• Manage all staff members in the agreed standard of food service during shift
• Guide and lead by example in all areas of restaurant conduct
• Liaise and co-operate effectively with all other associated members of staff in relation to all aspects of the production and service of food
• Train and develop employees, ensuring they have the necessary skills to perform their duties
• Promote the safe use of the restaurant, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations
• Respond to any changes in the restaurant as dictated by the needs of the operations and the company

Job Activities

Customer Service
• To provide a friendly, courteous and professional service at all times.
• To provide a quick and efficient service
• To demonstrate a high standard of personal appearance and ensuring good personal hygiene
• To ensure the agreed standards of food service are adhered to at all times
• To manage employees ensuring that the correct standards and methods of service are maintained
• To ensure the efficient flow of service and standards are constantly met during service periods
• To ensure all customer requests and queries are responded to promptly and effectively
• To positively deal with and learn from all customer complaints and comments
• To actively seek feedback from customers on a regular basis
• To analyse Unannounced Diner reports and communicate back to your team

People Management

• To build and maintain an efficient team of employees, driving the team towards the objectives of the business
• To ensure that the restaurant’s personnel budgets are strictly adhered to
• To recruit and select employees to the agreed staffing levels
• To develop a learning culture and to ensure that all team members feel valued and rewarded
• To produce employee rota’s to ensure employee levels match the needs of the business
• To ensure all new employees attend induction
• To promote the training and development of staff to ensure standards are maintained, and monitor all training and development within the department
• To manage all employees in line with the agreed skills and standards, giving regular feedback and appraisals
• To manage all disciplinary and grievance issues within the department
• To assess staff performance against the agreed skills and standards
• To constantly monitor the grooming and personal hygiene of the team

Department Responsibilities

• To ensure the department is maintaining its agreed level of operating performance at all times
• To communicate and delegate activities to the team
• To ensure all up selling opportunities are maximized within the department
• To direct the setting up of the restaurant, ensuring all necessary work is completed prior to the commencement of service
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved
• To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand
• To prepare department budgets or re-forecast, as requested by the General Manager
• To ensure all department staff work hygienically and productively
• To ensure the standards and controls for health and safety, hygiene, risk assessments, COSHH, manual handling and produce are maintained as prescribed by legislation, the company and independent auditors
• To ensure that all restaurant personnel strictly adhere to manufacturers instructions of use of all machinery and equipment
• To ensure that all restaurant equipment is maintained to operating specifications and to complete weekly maintenance lists where necessary
• To manage the completion of all administrative documentation including requisitions and internal transfers relevant to the departments accountability
• To have a detailed knowledge of department brand standards and be able to explain the standards to the team
• To create and implement sales promotions and staff incentives, strictly requiring the authorization of the General Manager
• To ensure that all in house control systems / audit requirements are adhered to at all times


• To provide a clear handover during shift changes
• To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work
• To notify your staff to all menu changes, specialties, event menus and changes to standards prior to the commencement of service
• To ensure that the daily briefings take place, in conjunction with the Head Chef
• To develop an open culture of communication, both formal and informal

Making it Happen

• Stimulate change, challenge assumption and ways of working to move the business forward
• Develop a positive and direct relationship with all colleagues
• Within the department, support a culture of pride, ownership and desire to exceed expectation
• To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside in order to meet business demands and guest service needs
• To understand what is happening in other restaurants in the company, competitor restaurants and the external environment, and the implications for your own department.
• To plan ahead to ensure adequate resources are available
• To be aware of potential highs and lows in the business and customer trends, and plan accordingly

What Success Looks Like

Customer Service

• To ensure the provision of courteous and professional service at all times
• To achieve at least 85% on unannounced diner reports, and demonstrate a planned approach to improvements
• To respond to customer complaints in liaison with the General Manager
• To demonstrate a high standard of personal appearance and ensuring good personal hygiene
• To ensure the agreed standards of food preparation and presentation are adhered to at all times

People Management

• Individual team members to have individual development plans
• To motivate and inspire the team to perform

Department Responsibilities

• To maintain constant quality control of all areas of the restaurant, ensuring the required standards are always met
• To prioritise actions and delegate effectively
• To be self reliant, working with minimal control and direction, acting on own initiative where necessary
• To ensure all necessary work is completed prior to the commencement of service
• To ensure all working areas of the restaurant are maintained in a clean and hygienic condition at all times
• To ensure that the agreed standards of service are supervised and adhered to
• To manage all aspects of the financial performance of the restaurant, in liaison with the General Manager


• To communicate openly and clearly both verbally and in writing
• To pitch information at the appropriate level
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work

Making it Happen

• Communication with all relevant parties is clear, consistent and transparent
• Flexible within the role in supporting the business
• To accept personal responsibility for making things happen
• To think ahead, developing contingency plans where necessary
• To take calculated risks to achieve results

Personal Competencies

These describe the behaviour you will need to demonstrate to carry out your job effectively
• To maintain a high customer awareness by approaching your job with the customers always in mind.
• To be financially aware of costs involved in the operations and are responsible to control costs.
• To be motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance
• To be adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day-to-day responsibilities.
• To maintain high level of teamwork by showing co-operation and support to colleagues in the pursuit of department and restaurant goals. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues
• To ensure that the quantity of work is sufficiently productive under the normal business levels.

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