Restaurant Events & Operations Manager

Job description

***** A minimum of 3 years of Manager experience in a fine dining restaurant is required to be considered. ***** Position Title: Restaurant Manager Reports to: General Manager Job Summary: Assists the General Manager and Assistant General Manager in the day-to-day operations of RCSH restaurant. Is directly accountable for the supervision and management of the front-of-house bar operations, hosts, and servers. Maintains the highest quality of beverage and service standards, cleanliness, sanitation, and safety. In the absence of the general manager, oversees and coordinates the activities concerning all front-of-the-house operations. Success is real growth in sales, profit, and market share, and is the result of living The Sizzle for our employees and guests. Specific Responsibilities: Provides ongoing coaching and appropriate progressive discipline to all Team Members in the restaurant, managing appropriate documentation and ensuring each Team Member has clarity around their current level of performance. Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting seating, and service. Supervises day-to-day operations to ensure all standards of RCSH quality and service are achieved during each shift. Conducts first interviews and recommends hires to General Manager and Chef. Provides orientation and training according to all RCSH training systems, standards, and manuals for new hires. Constructs the weekly work schedule to meet the demands of the business. Supervises operations and Team Members to ensure that all cleaning, maintenance, housekeeping, and side work duties are accomplished in line with operations standards. Proactively communicates to the General Manager and other members of the management team to share and convey information regarding the restaurant. Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately. Correctly performs all duties necessary to close the restaurant. Additional duties as assigned. Required Knowledge, Skills, and Abilities: Must be able to read, write, and demonstrate effective verbal and written communication with Guests, Team Members, various business departments, and vendors Excellent customer service skills and a strong work ethic Organization, planning, and time management skills with the ability and initiative to react effectively and quickly to unexpected circumstances Ability to read and understand financial data Ability to build positive working relationships and provide clear direction and feedback Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism Handle stress associated with responding to/solving problems Exercise discretion and independent judgment, as well as a creative approach to formulating responses Always present a neat professional appearance and demeanor Intermediate computer skills including Microsoft Word, Excel, and Outlook Accurately complete paperwork and reports Education and Work Experience: A minimum of one (1) year of restaurant/hospitality experience required Previous experience leading a high-volume, upscale concept restaurant preferred Wine or culinary knowledge or training preferred Successful completion of corporate training program required High School Diploma or G.E.D. required Work Environment: Work is performed in a restaurant Must be able to work around changing of schedules, which includes being available to work throughout the day, nights, weekends, and holidays, as required