Manager, Restaurant​/Food Service

SUMMARY The Manager coordinates the food service activities of the restaurant in order to ensure exceptional guest satisfaction.

Reports To:

General Manager

• Oversees dining room and kitchen food service activities. Supervises employees in accordance with operating policies and standards.
• Follows and understands company procedures at all times.
• Strictly follows all company cash handling procedures at all times.
• Works with employees with regard to food presentation and proper food handling procedures.
• Schedules and supervises employees to ensure proper execution of company standards and a high level of guest satisfaction.
• Assists with the selection, training and development of employees.
• Promptly and professionally handles guest comments.
• Investigates and resolves food quality and service complaints.
• Inspects dining room, food receiving, preparation, production and storage areas to ensure that health and safety regulations are adhered to at all times.
• Practices safe food handling procedures and enforces safety procedures in the restaurant.
• Maintains records of personnel performance and restaurant costs.
• Executes the general responsibilities necessary to minimize operating costs.
• Utilizes the Menulink back office system in accordance with company requirements.
• Supervises cleaning and maintenance of equipment and arranges for repairs and other services.
• Performs other duties as assigned by immediate supervisor.

The Manager must be well groomed and neatly attired. See the Management Policy and Procedure Manual for a complete description of the dress code for ORG management.

Physical Actions:
The Manager will be required to engage in the following physical action for up to a ten hour shift and must have the stamina to work a minimum of 50 to 60 hours a week:

• 35% Standing
• 25% Walking
• 25% Carrying
• 5% Lifting
• 5% Reaching
• 5% Cleaning

The Manager is required to carry food and beverage orders weighing up to thirty pounds. The Manager will need to carry soiled plates and glassware weighing up to 50 pounds. The Manager will need to retrieve supplies weighing up to 10 pounds from storage shelves and will need to lift glass racks which weigh up to 30 pounds.

The Manager engages in extensive verbal interaction with guests and employees and is exposed to potentially frustrating situations. The Manager must work well with limited supervision.

Environmental Exposure:
The Manager works in the climate controlled environment of the dining rooms, but will be required to walk in and out of the kitchen and walk-in resulting in exposure to heat and humidity and extreme cold. Managers may be working on the patio and will be exposed to varying weather conditions. The Manager works with cleaning chemicals.

• Comprehensive Benefits Package (Medical/Dental/Vision/Life/LTD)
• 401(k) retirement plan
• Paid vacation
• Paid sick leave
• Free Shift Meals
• Employee Assistance Plan
• A dynamic and energetic work atmosphere
• Career development