Restaurant Manager
EMERSON BIGGIN'S SPORTS GRILL (Wichita Western, Kansas)

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MANAGER JOB DESCRIPTION

Title:

EMERSON BIGGIN’S SPORTS GRILL

Reports to:

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

§ Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

§ Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees, communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

§ Ensure that all guests feel welcome and are given responsive, timely, friendly and courteous service at all times.

§ Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

§ Publicizes Emerson Biggin’s by encouraging local businesses to hold social events at your location.

§ Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

§ Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

§ Make employment and termination decisions consistent with General Manager guidelines for approval or review.

§ Fill in where needed to ensure guest service standards and efficient operations.

§ Continually strive to develop your staff in all areas of managerial and professional development.

§ Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

§ Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

§ Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

§ Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

§ Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

§ Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

§ Maximizes bar profitability by ensuring proper pouring methods; monitoring accuracy of charges.

§ Maintains ambiance by controlling lighting, temperature, music levels, television channels and programming, restroom cleanliness and product stocking

§ Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

§ Avoids legal challenges by conforming to the regulations of the alcohol beverage commission.

§ Provide advice and suggestions to General Manager as needed.

Qualifications:

§ Be 25 years of age.

§ Have knowledge of service and food and beverage, generally involving at least two years of front-of-the-house and or back-of-the-house operations and/or assistant management positions.

§ Possess excellent basic math skills and have the ability to operate and understand a POS system.

§ Be able to work in a standing position for long periods of time (up to 10 hours).

§ Must have the stamina to work 50 to 60 hours per week when called for.

§ Must have the ability to work any shifts necessary and available 7 days a week.

§ Must be in excellent health to minimize missed shifts.