Job Title: Restaurant Manager Reports to: General Manager

Department/Group: Front of House Operations Job Code/ Req#:

Location: Le Colonial Travel Required: NONE

Level/Salary Range: $75,000 Position Type: Full-time

Job Description

Summary of Position:

The role of the Restaurant Manager is to focus on professionalism and providing a remarkable guest experience.

The ideal candidate must possess in depth knowledge about Food & Beverage in addition to superior guest relation skills. Excellent communication is essential to build a rapport with guests and ability to lead a team. Managing and maximizing the reservations throughout the shift. Adhere to all company Restaurant and Service SOPs and enforce them throughout the whole team for maximum consistency. Primary tasks will be overseeing and managing the Dining Room, Porch, Events, and Lounge to create a profitable and successful lounge business and assisting the General Manager on all dining room operations.

Duties & Responsibilities include but are not limited to:

· Be the main presence at the Front entrance and roaming around all areas with constant communication

with Servers, Captains, Support Staff, Bartenders, Cocktail Servers and all Managers.

· Will have partial oversight and get involved with the operations in the Lounge. This position is not only

focused on the dining room but all areas of the restaurant. You will be involved with the training of new

lounge staff.

· Showing guests to tables during service. Ensure the standards being applied when seating guests such as

introducing the menus, pulling out the chairs for the guests (ladies first) and lapping the napkins for the

guests.

· Ensuring Guests are seated correctly to maximize table usage and create a energetic ambiance throughout

the lounge and restaurant

· Greeting and escorting guests with a professional and positive attitude. Ensuring the right of way is being

followed per our standard.

· Oversee the flow of guests within the restaurant. Ensuring seat first seat last tables are being followed by

the host team. Ensure that guests are being properly greeted upon arrival with a smile and phones are

answered within 3 rings.

· Full understanding of how OpenTable works and how to plan the book for the night. They must know

every special request, allergy, VIP that is coming in tonight and plot special tables accordingly.

· Have full understanding of standards of all positions for the FOH including the hostess manual,

bartender’s role along with cocktail preparation and service steps. Full menu knowledge along with

cocktail preparation is a must. The manager must be able to step in to do everyone’s job such as

answering the phone, making reservations, bussing tables, waiting on tables, making drinks, bar back and

so on.

· Manage the front of the house team to ensure they are in their sections at all times and taking care of our

guests per our standard.

· Liaison between kitchen staff and floor staff. They are to assist with any questions the chef has regarding

special requests, entering in of menu counts, 86’ing of menu items, server error follow up. Their role is to

coach the service team to do better.

· Maintain ambience of the restaurant, such as lighting, music, cleanliness, and hygiene. They must make

sure the music volume is of correct level, type of music is correct per standard, lighting is appropriate.

· Advising guests on menus and beverage choices and this happens through a full knowledge of each menu

item..

Operational Knowledge:
• Fully understand the functions of OpenTable and Silverware systems.
• Be knowledgeable of all front-of-house roles, including hostess, bartender, and cocktail preparation and service steps.
• Possess comprehensive menu knowledge and be capable of performing all roles if necessary, such as answering phones, making reservations, bussing tables, waiting on tables, and making drinks. Pre-Shift and Transition:
• Be present during shift transitions and, if necessary, conduct the pre-shift meeting and complete the DUB notes.
• Open and close the restaurant effectively, performing comprehensive walkthroughs at the beginning and end of each shift. Administrative Support: • Assist the Assistant General Manager (AGM) and GM as needed.
• Have a working knowledge of HotSchedules and write accurate schedules reflecting business volume. Team Development:
• Continuously coach and develop team members.
• Assist in the interview process for new candidates, with final hiring decisions made by the GM and AGM.

Skill Set:
Customer service skills – working with guests is a key part of a Restaurant Manager’s position; the ability to remain professional always is vital to this role ·

Numerical abilities – Restaurant Manager’s will have administrative duties; a good grasp of numeracy is important to carry out tasks such as budgeting and administering payroll ·

Organization – Restaurant Manager’s need to be organized to keep track of shifts, guests, deliveries, and the general workings of the bar ·

Physical stamina – working in a Restaurant can be physically demanding, requiring a good level of fitness to endure standing for long periods of time and carrying heavy items such as kegs and cases of alcohol.
·
Leadership skills –motivating a team and ensuring good performance from all members of the staff are key to keeping things running smoothly

Qualifications:
· Prior experience in customer service
· 3-5 Years Experience Required in either a Restaurant Manager or similar Executive Role
· Fine Dining Experience is a must
· Excellent wine knowledge
· Excellent phone skills and communication skills
· Must be a team player
· High school diploma or GED equivalent

required Shift:
· 10-12 Hour Shifts
· Day Shifts
· Evening Shifts
· Morning Shifts .
· Night Shifts