Manager Restaurant

Summary

Participates in management of all areas of the Restaurant Division, directly responsible for managing assigned areas. Coordinates activities related to staff, food procurement, menu planning, and orchestration of various systems within complex, multi-faceted restaurant operations. Responsible for monitoring and providing assurance of food safety, quality, service standards, personnel safety and compliance with all regulatory and Company standards. Responsible for direct management of assigned restaurant personnel.

Assures appropriate delivery practices, complete and thorough tracking, and safe handling of products in accordance with all regulatory standards. Assists and covers for other managers at various locations and hours. Supervises personnel including selection, training, coaching, performance evaluation, salary administration, records retention and compliance with all regulations, policy and contractual standards.

• Management responsibilities in the supervision of personnel including selection, training, coaching, performance evaluation, salary administration, records retention and compliance with all regulated, policy and contractual standards.
• Directly manages or coordinates and negotiates with other managers the purchasing, product handling, preparation and service of food items.
• Directly manages expense control of supplies, food, temp labor of the areas assigned. May have impact in other areas for similar expenses.
• Manages safe food handling practices of all assigned locations and staff to comply with regulatory standards.
• Responsible for sound financial decision-making of expense management in multiple areas, including labor hours, food expenses, uniforms, temporary staff utilization and other costs incurred in the variable services of the Restaurant.
• Continuously seeks to improve service and culinary product development to provide maximum value of the program.
• Performs special projects related to improvement of the Restaurant Division or the Company.
• Provides coverage as needed at various Restaurant locations and service hours.
• Participates in the Quality Assurance and Standards Program of the Restaurant Division to assure compliance relating to regulated standards and division policies. Recommends division training, quality improvements, measurement tools of critical control points, and other aspects of improved safety, infection control, sanitation and regulatory compliance.
• Responsible for the on-the-job training for new Restaurant employees.
• Responsible for the effective management of his/her staff to ensure compliance with NM's Affirmative Action Program.

• Bachelor's Degree with an emphasis in Hospitality, Business, Dietetics, Culinary Arts or Food Management and 4 years related work experience, or an equivalent combination of education and progressively responsible work experience in a multi-faceted, large-volume food service operation.
• Three to five years of practical management experience working with skilled employees, entry level employees who require regular supervision and temporary employees who require short-term training and immediate direction.
• Five years management experience in a management role that requires knowledge in food service techniques, hiring, coaching, conducting formal performance reviews, making critical personnel and business decisions, developing budgets and analyzing costs.
• Required business knowledge includes Cost accounting as it relates to recipe development, purchasing, food production, and labor utilization, customer service techniques and practices in the hospitality industry, risk management, project management/leadership skills, planning, creative problem solving, management of diverse work groups, and management of operations with fluctuating demands.
• Ability to work as member of a management team.
• Effective human relation and oral and written communication skills are essential.
• Must have a track record of delivering high quality services and maintaining sound financial results of related expenses.

• Accountability:
  Holds self and their direct reports accountable for measurable, high-quality, timely, and…