Restaurant Manager

Primary Responsibilities:

Responsible for managing the dailyoperations of the restaurant, including the selection, development andperformance management of front of the house employees. Oversees inventory andordering of food and supplies, optimize profits and ensure that guests aresatisfied with their dining experience.

Specific JobDuties:

GeneralOperations:

• Oversees and managesall areas of the restaurant and makes final decisions on guest service issues.
• Investigates andresolves food quality and service complaints. Communicates with guests and employees to solve problems and ensurescomplete guest satisfaction.
• Inspects dining room,food receiving, preparation, production and storage areas to ensure health andsafety regulations are being adhered to at all times
• Supervises cleaning andmaintenance of equipment and arranges for repairs, contracts and otherservices.
• Maintains appropriaterestaurant image, including restaurant cleanliness, proper uniforms, andappearance standards.
• Ensures good safetypractices of employees and guests throughout the restaurant. Assists in the maintenance of properemergency and security procedures
• Coordinates the schedulingof departments.
• Responsible for alldata entry to ensure it is accurate and completed in a timely and efficientmanner in accordance with corporate office guidelines.
• Actively participatesand leads store level events, initiatives and/or marketing activities.
• Follows all federal,state and local laws, codes and regulations outlined in the Employee Handbook

Food Safety and Planning:

• Ensures sanitarypractices for food handling, general cleanliness, and maintenance of kitchenand dining areas. Ensure compliance with operational standards, companypolicies, federal/state/local laws, and ordinances.
• Ensures consistent highquality of food preparation and service.
• Supervises inventoriesand estimate food and beverage costs.
• Supervises portioncontrol and quantities of preparation to minimize waste.
• Estimates food needs,place orders with distributors, and schedule the delivery of fresh food andsupplies.

Financial:

• Ensures the receipt ofall orders to verify correct quantities and pricing
• Reviews financialinformation such as sales and costs and monitors budgets to ensure efficientoperation and that expenditures stay within budget limitations. Takes action to prevent deviation from budget
• Adhere to companystandards and service levels to increase sales and minimize costs, includingfood, beverage, supply, utility and labor costs.
• Responsible forensuring that all financial (invoices, reporting) and employee and payrollrelated administrative duties are completed accurately, on time and inaccordance with company policies and procedures.

Employee Related:

• Provides direction toemployees regarding operational and procedural issues.
• Interviews, selects andhires hourly employees.
• Conducts new hire orientations,trains employees on the mission, culture and guest experience objectives.
• Develops employees byproviding ongoing feedback, establishing performance expectations and byconducting performance reviews.
• Prepares schedules andensure that the restaurant is staffed for all shifts

Experience and Education:

• One tothree years of management-level hospitality and/or restaurant work experiencerequired or a minimum of 6 months as a Shift Supervisor at Benihana with goodperformance and positive results.
• High SchoolDiploma or GED Equivalent preferred.
• Proficiencyin food planning and preparation, purchasing, sanitation, security, personnelmanagement, recordkeeping, and preparation of reports.
• Previousexperience in teppanyaki-style restaurant preferred.
• Knowledgeof computers (MS Word, Excel).
• Mustpossess a valid drivers license where applicable.
• Must beeligible to work in the United States.
• Must agreeto background check.
• ServSafe certifiedalcohol service certified preferred.