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Restaurant Manager   (44249-5 )

General Summary of Duties:
The Manager is responsible for meeting restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation and maintain high production, productivity, quality, and customer-service standards.

Oversee and manage all areas of the xxxx restaurant and make final decisions on matters of importance to guest service with store management team.

Primary Duties
• Coordinate the entire restaurant operation, including front-of-house and back-of-house
• Deliver superior guest services and ensure absolute customer satisfaction
• Respond efficiently to customer complaints
• Enforce and offer the best quality of products possible
• Organize and supervise shifts
• Appraise personnel’s performance and provide feedback to keep them upbeat and productive
• Estimate consumption, forecast requirements and maintain inventory
• Monitor compliance with sanitation and safety rules and regulations
• Control costs and minimize waste
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel / payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Successfully promote and publicize the brand
• Nurture a positive working environment and lead by example
• Monitor operations and initiate corrective action
• Manage recruitment and hiring of staff

• Keeps Assistant General Manager and General Manager promptly and fully informed of all issues (ie. Problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary of suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.
• Maintain favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conductive to maximum employee morale, productivity and efficiency / effectiveness.
• Performs other duties and responsibilities are required or requested.

Work Scope and Hours
Your schedule may vary depending on the needs of the company, and the need for you to fulfill the duties of your position. You will often exceed a forty-hour week. However, this position is an exempt position and as such he is not entitled to overtime pay.

• Minimum of two (2) years of work experience in food and beverage management
• In-depth working knowledge of alcoholic and non-alcoholic beverages
• In-depth working knowledge of food preparation and presentation
• Experience in staff management and development
• Experience in analyzing financial data such as P/L
• Knowledge of planning and forecasting
• Track record of managing inventory and cost control
• Knowledge of administrative procedures
• Able to use relevant computer applications

詳細情報Job Detail

Job Category Food
Position Restaurant Manager
Job Order # 44249-5
Salary $ 60K
Working Location Honolulu
Hours Shift
Days 5 days a week
Parking Yes
Medical Yes
Dental Yes
Holiday Yes
Sick Leave
Vision Yes
Profit Sharing
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