Restaurant Manager

Manager Job Description As a Manager you will report to the General Manager and will be directed specific operational and financial responsibilities for the unit. The manager will drive all operating standards and report directly to the General Manager and may be assigned specific job departments to directly oversee including and not limited to bussers, runners, or hosts.  Assist in controlling day-to-day operations by scheduling shifts, ordering supplies and developing restaurant team as directed by the General Manager  Control day-to-day operations by scheduling and monitoring labor, ensuring unit is up to par with supplies and inventory through proper organization and delegation to the management team.  Use proper discipline and development to ensure company standards are met by all employees, motivate and train staff daily  Guarantee food quality and 100% customer satisfaction by auditing menu items and service performance  Provide a safe working and customer experience environment by facilitating safe work behaviors  Manage and train staff in compliance with Plant City and Matthew Kenney Cuisine Guidelines  Maintain strong leadership and management skills to work with a variety of employees at different skills levels and varied backgrounds  Investigate and resolve complaints concerning food quality and service  Direct hiring, training, disciplining and scheduling of food service personnel to ad with company standards  Set excellent customer service and work examples  Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas  Ensure and maintain restaurant compliance with all health and safety regulations  Work with other Management personal to plan marketing, advertising, and any special restaurant functions  Actively participate as a member of the Management team, including enforcement of restaurant policies and procedures  Monitor staffing levels to minimize cost and increase productivity  Recommend staffing needs according to business levels  Proactively manage labor costs and purchasing and utilization to maximize cost efficiencies  Maintain and enforce proper time keeping policies and procedures consistent with wage and hour regulations  Receive products, verify invoices and freshness of merchandise as directed  Close and open the restaurant as scheduled