Restaurant Managers

Restaurant Managers will be responsible for ensuring that the company is in compliance with government agencies regarding sanitation and handling of food and beverage products including keeping all accurate records required, investigating, resolving, and improving processes and Standards of Practice (SOP) in the case of any complaints regarding food quality or service, actively conducting food and equipment's inventories, and keeping detailed inventory records in Craftable and manual spreadsheets, monitoring food preparation methods, portion sizes, garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner, purchasing, scheduling, and receiving food and beverage deliveries, checking delivery contents to verify product quality and quantity, conducting meetings and supervisory activities (i.e. creating work schedules), hiring and interviewing, observing and evaluating workers and work procedures to ensure quality standard sand service, and collaborating with other Restaurant personnel for menu planning, serving arrangements, event planning and related details, opening and/or closing of the entire restaurant including checking opening and/or closing side works, uniform checks, writing opening and closing reports, and documenting any violations of company SOP execute all positions in the front-of-the-house during service including matre d, captain of station, all bar positions, expo and ability to take reservations where needed.