Restaurant Manager- Charter 18

About the role

Responsible for the day-to-day operations of assigned food outlet and personnel. Ensure compliance with established service standards and that guests receive prompt and courteous service. Monitor and enforce compliance with all company policies and procedures, and all applicable safety and health code regulations. Monitor budgets costs and labor to maintain assigned outlets.

• Monitor and oversee the operation of assigned restaurant to ensure compliance with company standards, policies, procedures and all Federal,

State and local liquor, health and safety regulations.

• Responsible for personnel-related matters including but not limited to interviewing, hiring, training, scheduling, coaching, evaluating, promoting, counseling, and discharging.
• Ensure prompt and courteous service to customers; resolve guest complaints in an appropriate and timely manner.
• Assist the Director with budget goals and objectives and monitors financial aspects of the department.
• Represent the Food and Beverage Department in internal and external employee related matters.

Qualifications & Requirements

Must be at least 21 years of age.

• One (1) year of restaurant management experience preferred.
• Must have excellent customer service and communication skills.
• Must be able to stand and walk for extended periods of time throughout shift.
• Must be able to lift/maneuver up to 25 pounds.
• Must be able to obtain/maintain any necessary licenses and/or certifications