Job Description
Restaurant Manager The Manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee the alcohol inventory and ordering bar supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Manager reports to the GM / Director of Operations. Essential Functions Primary responsibilities include: General Oversee and manage all areas of the restaurant and make decisions that support the organization. This is the supported by our Mission Statement: To create the perfect neighborhood restaurant one colorful table at a time. Financial Adhere to company standards and service levels to increase sales and minimize costs, include food, beverage, supply, utility and labor cost. o Adheres to the Yearly Financial Projections and Targets o Monthly Inventory o Monthly Financial Reporting Responsible for ensuring that all financial (invoices, reporting) and personal/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. o Invoice Tracking o Monthly Accounts Payable / Vendor Invoice o Weekly Labor Analysis Food Safety and Planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/ state/local laws and ordinances. o Must be TABC CERTIFIED o Must Hold a MANGER FOOD HANDLER PERMIT o Keep all the health standards in place and follow all the required codes by the establishment's state or city ordinances. o Must establish a culture of safety and sanitation following the 13 Period Safety Calendar Responsible for ensuring consistent high quality of food preparation and service. o Oversee quality in all areas of revenue that include but are not limited: Dine IN, Pic