Alexander's Restaurant Manager
About The Position
This position is responsible for day to day management of the fine dining operations for Alexander’s Restaurant. Maintains high quality standards in regard to food production and preparation, sanitation and safety, and expediency of service lines. Assist other segments of department with operating functions as needed. ESSENTIAL JOB FUNCTIONS Ensure excellence in guest satisfaction through a commitment to a “Do Whatever It Takes Attitude” and a hands-on lead by example management style. Present dining areas in a clean and orderly fashion, ensuring that all fixtures are clean, lighting is used correctly, and overall ambiance is enticing. Utilize leadership skills and motivate employees to ensure cost control and labor management. Delegate and be responsible for the ordering, receipts, storage and issuing of all beverages, small equipment, cleaners, and paper/plastic beverages for the restaurant to ensure a minimum loss from waste or theft. Control spending so that beverage and supply costs remain within budget limitations. Ensure that beverages are served in correct portions, properly displayed/garnished, and at proper temperatures. Work in conjunction with the Chef de Cuisine on the flow and direction of the dining room. Ensure paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms and payroll records. Complete cash deposits daily. Order and receive beverage deliveries and process invoices. Review P&L monthly. Ensure that sanitation meets or exceeds specification of DHEC and departmental standards. Ensure that equipment is maintained. Conduct periodic meetings with staff and management. Coordinate with other departments for logistics of private functions on property and assist with planning of special events. Offer plans to improve sales. Assist in hiring, training and supervising fine dining staff. Prepare and post weekly schedules ensuring sufficient number of staff and appropriate skill levels. Continually strive to develop staff in all areas of managerial and professional development. Provide staff with appropriate function or outing information. Periodically check with customers to ensure satisfaction and respond to any requests. All other duties as assigned by senior management
Requirements
- Two to four years of upscale/fine dining restaurant management experience
- Extensive front of the house knowledge
- Advanced knowledge of financial aspects
- Strong interpersonal and conflict resolution skills
- Excellent verbal and written communication skills
- Works days, nights, weekends, and/or holidays as required
- Strong understanding of F&B computer software programs
- Stable and progressive work history
- Strong work ethic
- ServSafe Alcohol Training Certificate and License required, or ability to obtain within 30 days of hire.
Responsibilities
- Ensure excellence in guest satisfaction through a commitment to a “Do Whatever It Takes Attitude” and a hands-on lead by example management style.
- Present dining areas in a clean and orderly fashion, ensuring that all fixtures are clean, lighting is used correctly, and overall ambiance is enticing.
- Utilize leadership skills and motivate employees to ensure cost control and labor management.
- Delegate and be responsible for the ordering, receipts, storage and issuing of all beverages, small equipment, cleaners, and paper/plastic beverages for the restaurant to ensure a minimum loss from waste or theft.
- Control spending so that beverage and supply costs remain within budget limitations.
- Ensure that beverages are served in correct portions, properly displayed/garnished, and at proper temperatures.
- Work in conjunction with the Chef de Cuisine on the flow and direction of the dining room.
- Ensure paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms and payroll records.
- Complete cash deposits daily.
- Order and receive beverage deliveries and process invoices.
- Review P&L monthly.
- Ensure that sanitation meets or exceeds specification of DHEC and departmental standards.
- Ensure that equipment is maintained.
- Conduct periodic meetings with staff and management.
- Coordinate with other departments for logistics of private functions on property and assist with planning of special events.
- Offer plans to improve sales.
- Assist in hiring, training and supervising fine dining staff.
- Prepare and post weekly schedules ensuring sufficient number of staff and appropriate skill levels.
- Continually strive to develop staff in all areas of managerial and professional development.
- Provide staff with appropriate function or outing information.
- Periodically check with customers to ensure satisfaction and respond to any requests.
- All other duties as assigned by senior management
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
