Company: ChoLon Restaurant Concepts
Posted on: July 12, 2019
Job Description Restaurant Manager?Reports ToGeneral Manager?Job
SummaryOversee, direct, and coordinate the planning, organizing,
training, and leadership of staff necessary to achieve stated
objectives in sales, costs, employee retention, guest service and
satisfaction, food quality, cleanliness and sanitation.?Essential
Duties & ResponsibilitiesPrimaryo?? Promote, work, and act in a
manner consistent with the mission of ChoLon Restaurant Concepts.
o?? Ensure that all restaurant policies, procedures, standards,
specifications, guidelines, and training programs are followed and
completed on a timely basis.o?? Ensure that all guests feel welcome
and are given responsive, friendly and courteous service at all
times.o?? Ensure that all food and beverage products are
consistently prepared and served according to the restaurant?s
standards.o?? Control cash and other receipts by adhering to cash
handling and reconciliation procedures in accordance with
restaurant policies and procedures.o?? Achieve company objectives
in sales, service, quality, appearance of facility and sanitation
and cleanliness through training and managing employees, and
creating a positive, productive working environment.o?? Compile and
balance cash receipts at the end of the day or shift.o?? Perform
various financial activities, such as cash handling, deposit
preparation, and accounts payable invoice entry and review.o??
Supervise and participate in cleaning activities.o?? Investigate
and resolve complaints regarding food quality, service, or
accommodations.o?? 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.o?? Control
inventories of equipment, smallwares, and liquor, and report
shortages.o?? Purchase or requisition supplies and equipment needed
to ensure quality and timely delivery of services.o?? Prepare all
required paperwork, including forms, reports and schedules in an
organized and timely manner.o?? Observe and evaluate workers and
work procedures to ensure quality standards and service, and
complete disciplinary write-ups, as necessary.o?? Forecast staff,
equipment, and supply requirements, based on day or shift
volume.o?? Inspect supplies, equipment, and work areas to ensure
efficient service and conformance to standards.o?? 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.o?? Manage labor as
required by anticipated business activity while ensuring that all
positions are staffed when and as needed and labor cost objectives
are met.o?? Assign duties, responsibilities, and work stations to
employees in accordance with work requirements.o?? Analyze
operational problems, such as theft and waste, and establish
procedures to alleviate these problems.o?? Be knowledgeable of
restaurant policies regarding personnel.o?? Perform personnel
actions, such as hiring and terminating staff, providing employee
orientation and training, and conducting supervisory activities,
such as creating work schedules and providing food tests.o??
Oversee and ensure that restaurant policies are followed and
completed on a timely basis.o?? Continually strive to develop staff
in all areas of managerial and professional development.o??
Recommend measures for improving work procedures and worker
performance to increase service quality and enhance job safety.o??
Perform some food preparation or service tasks, such as expo,
clearing tables, and serving food and drinks when necessary.o??
Ensure that all equipment is kept clean and kept in excellent
working condition through personal inspection and preventative
maintenance programs.o?? Arrange for equipment maintenance and
repairs, and coordinate a variety of services, such as waste
removal and pest control.o?? Attend all scheduled employee meetings
and collaborate with other personnel for menu planning, serving
arrangements, and related tasks.o?? Coordinate with and assist
fellow employees to meet guests? needs and support the operation of
the restaurant.?Tools & Technologyo?? Point-of-sale: Toasto??
Schedule & Tip Distribution: Dolceo?? Payroll:? ADPo?? Menu
Design:? InDesigno?? Accounting software: Compeat?Minimum
Qualificationso?? Minimum three (3) years? experience as a
Manager.o?? Excellent written and verbal communication skills.o??
Inherent ability to coach and lead others.o?? A passion for guest
service and food.o?? Ability to attract and keep patrons.o?? Food &
beverage financial acumen.o?? Offers, promotional and sales
experience.o?? Maintains a clean and safe working environment.o??
Ability to hire, train and motivate staff.o?? Ability to work well
with others including staff, management, vendors and guests.o??
Excellent planning and organizational skills. o?? Ability to make
timely and competent decisions.o?? Available for a flexible work
schedule that includes evenings and weekends.?Compensation &
Benefitso?? Base Salary: Competitive in the market.o?? Benefits:? A
complete description of management health benefits will be provided
to you with your offer letter. o?? Transportation:? Parking or RTD
subsidy provided.o?? Time Off:? Vacation and personal time
Keywords: ChoLon Restaurant Concepts, Denver , Restaurant Manager, Executive , Denver, Colorado
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