The Restaurant Manager oversees the day-to-day operation of a restaurant or other dining facility. He or she handles a number of administrative functions, from ensuring restaurant operations and restaurant layout for events, training employees on good customer and safety food service; scheduling and working with events management to ensure all Restaurant venues are prepared for the event. A good working knowledge of meal preparation, food safety, safety in restaurant/café operations, service guidelines, and restaurant configuration completes the job skill equation. Knowing how to schedule and manage employees in a Collective Bargaining Unit is a must, in addition to delegating responsibilities to other outlet Managers.
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.
Education and/or Experience: Minimum of 10 years experience and a degree in Culinary Arts Management Program is a plus.
Special Qualifications: Computer skills are a must. Knowledge of Micros and Avero Slingshot are a plus and will be helpful in managing the Restaurants.
Reasoning Ability: Complex problem solving and understanding/managing the Unite Here collective bargaining agreement.
The physical demands described here are representative of a Restaurant Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Restaurant Manager is regularly required to talk or hear. The Restaurant Manager is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The Restaurant Manager is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, kneel, crouch or crawl.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
The work environment characteristics described herein are representative of those that must be met by a Restaurant Manager.
The noise level in the work environment can be loud at times.
The work hours include weekdays, nights, weekends, and holidays.