Restaurant Manager

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Full-time - The Sardine Factory Restaurant Monterey, CA $100,000 - $120,000 a year

Full job description

Only qualified candidates that meet the qualifications listed below will be considered.

The Restaurant General Manager must have previous restaurant management skills and experience in both front and back of the house. Oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is essential to oversee food prep and comply with health and safety regulations. Lead by example and motivate staff during busy time; ensure the restaurant runs smoothly and customers have an exceptional dining experience.

ESSENTIAL RESPONSIBILITIES:

  • Ensure that all guests feel welcome and are given responsive, 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.

  • 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.

  • Make employment and termination decisions.

  • Work with the main office on financial issues such as payroll, accounting and human resources.

  • 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.

  • 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.

  • Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns as a proposal to management.

  • Responsible for all promos, voids and monitoring of the operation.

QUALIFICATIONS, SKILLS & ABILITIES:

  • Previous experience in fine dining restaurant/kitchen and vast wine knowledge.

  • Excellent communication, verbal, written, and organizational skills.

  • Ability to work a flexible schedule that may include evenings, weekends and holidays

  • Ability to multi-task, manage interruptions, establish work priorities, handle stress, and effectively function in a fast-paced environment

  • Work with the Special Events Coordinator with regard to party planning, scheduling, etc.

EXPERIENCE & EDUCATION:

  • Five (5) years’ experience in overall Food & Beverage operations in fine dining, strong wine knowledge and banquets/event planning.

  • Sommelier Certified preferred but not required.

  • High school diploma or equivalent.

Job Type: Full-time