Restaurant Manager

Position Summary:

This is a full-time position managing a fine dining restaurant located in the Sierra foothills in the Auburn area. This role encompasses the complete oversight of day to day operations which includes the Bar, Dining room, and kitchen staff. See below for a more detailed list of position functions.

Compensation:

Salary commensurate with the role and responsibilities as well as previous experience.

Medical, Dental, and Vision benefits available

401K with a 10% match

Responsible to:

This position reports to the General Manager

FLSA STATUS: Exempt

Qualification/Experience Requirements:

Education: High School diploma required/ College degree preferred

Certification: ServSafe food handling certificate required/Manager certification preferred

Work Experience: 5 years of relevant restaurant management experience required

Required Skills:

Proven experience in restaurant management, preferably in a similar concept.

Excellent customer service skills and ability to handle complaints effectively.

Strong leadership and team management abilities.

Financial acumen and understanding of budget management.

Knowledge of food safety and sanitation regulations.

Proficiency in POS systems (Toast, preferred) and restaurant management software.

Strong communication and interpersonal skills.

Major Job Functions:

Staff Management:

Recruit, hire, and train new staff members.

Schedule staff shifts to optimize labor costs.

Conduct performance evaluations and provide regular feedback to staff.

Address employee concerns and resolve conflicts.

Customer Service:

Ensure all guests receive prompt and courteous service.

Actively manage customer complaints and seek to resolve issues effectively.

Greet customers and maintain a positive dining atmosphere.

Operations Management:

Oversee daily operations of both front-of-house and back-of-house teams.

Monitor food quality and consistency.

Manage inventory levels and place orders with vendors.

Implement and maintain health and safety standards.

Financial Management:

Develop and manage restaurant budgets.

Analyze sales data and identify areas for improvement.

Monitor food and labor costs to maximize profitability.

Conduct regular cost analysis and implement cost-saving measures.

Leadership and Communication:

Foster a positive and collaborative work environment.

Communicate effectively with staff, kitchen team, and customers.

Delegate tasks and responsibilities appropriately.

Lead by example and uphold high standards of professionalism.