Restaurant Manager
REPORTS TO: GENERAL MANAGER &/OR ASSISTANT GENERAL MANAGER
CHEF DE CUISINE &/OR RESTAURANT MANAGER
Basic Function
Responsible for planning and developing short- and long-term strategies for all aspects of service, as well as to oversee daily operations.
Responsibilities
1. Coordinate production, manufacturing and distribution of client material with all departments to ensure total client satisfaction.
2. Maintain ongoing contact with clients to receive feedback regarding all aspects of work flow such as shipment dates, special needs, product updates, feasible improvements and problems.
3. Interface directly with clients to resolve problems.
4. Utilize word processing system to generate order forms for internal staff use.
5. Oversee all phases related to billing to include:
- monitoring product and service price rates
- entering billing information into database
- billing clients
- informing clients of billing changes or revisions
- prepare and mail client invoices
6. Prepare and delegate daily work assignments.
7. Apply knowledge of the company's physical plant to best meet client needs.
8. Perform other related duties as assigned.
Supervisory Responsibilities
1. Develop and maintain an effective company through the selection, training, termination, review, compensation and motivation of all staff.
2. Provide guidance and direction to all staff for professional development and to insure adherence to all company policies.
Skills
Oral Communication Skills
Written Communication Skills
Technical Communication
Customer Service
Negotiations
Organization
Planning
Professionalism
Computer Literacy
Education/Training
Degree: Bachelor's Degree
Certificates and Licenses:
Health Department Food Safety Certificate, and TIPs Alcohol Certification
Experience
Prior managerial experience in a multi-location, high-volume restaurant required
Nights, weekends & holidays required
CHEF DE CUISINE &/OR RESTAURANT MANAGER
Basic Function
Responsible for planning and developing short- and long-term strategies for all aspects of service, as well as to oversee daily operations.
Responsibilities
1. Coordinate production, manufacturing and distribution of client material with all departments to ensure total client satisfaction.
2. Maintain ongoing contact with clients to receive feedback regarding all aspects of work flow such as shipment dates, special needs, product updates, feasible improvements and problems.
3. Interface directly with clients to resolve problems.
4. Utilize word processing system to generate order forms for internal staff use.
5. Oversee all phases related to billing to include:
- monitoring product and service price rates
- entering billing information into database
- billing clients
- informing clients of billing changes or revisions
- prepare and mail client invoices
6. Prepare and delegate daily work assignments.
7. Apply knowledge of the company's physical plant to best meet client needs.
8. Perform other related duties as assigned.
Supervisory Responsibilities
1. Develop and maintain an effective company through the selection, training, termination, review, compensation and motivation of all staff.
2. Provide guidance and direction to all staff for professional development and to insure adherence to all company policies.
Skills
Oral Communication Skills
Written Communication Skills
Technical Communication
Customer Service
Negotiations
Organization
Planning
Professionalism
Computer Literacy
Education/Training
Degree: Bachelor's Degree
Certificates and Licenses:
Health Department Food Safety Certificate, and TIPs Alcohol Certification
Experience
Prior managerial experience in a multi-location, high-volume restaurant required
Nights, weekends & holidays required