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Restaurant Manger

Walnut Creek Marriott Walnut Creek, CA
  • $50K - $60K Annual Salary
  • Full Time
  • Health Insurance, Dental Insurance, Vision Insurance, 401K / Retirement, Employee Discounts, Meal Plan / Free Food
  • Employer Fairly Likely to Respond

Purpose for the Position:

To lead all aspects of our business. You will deliver a high quality menu and motivate our staff to provide excellent customer service. Restaurant manager’s responsibilities include maintaining the restaurant’s revenue, profitability, and quality goals.  You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer service standards. You will ensure our restaurant runs smoothly and customers have a pleasant dining experience.

 Essential Responsibilities:

  1. Coordinate daily Front of the House and Back of the House restaurant operations
  2. Deliver superior service and maximize customer satisfaction
  3. Respond efficiently and accurately to customer complaints
  4. Regularly review product quality and research new vendors
  5. Organize and supervise shifts
  6. Appraise staff performance and provide feedback to improve productivity
  7. Estimate future needs for goods, kitchen utensils and cleaning products
  8. Ensure compliance with sanitation and safety regulations
  9. Manage restaurant’s good image and suggest ways to improve it
  10. Control operational costs and identify me measure to cut waste
  11. Create detailed reports on weekly, monthly and annual revenues and expenses
  12. Promote the brand in the local community through word-of-mouth and restaurant events
  13. Recommend ways to reach a broader audience (e.g. discounts and social media ads)
  14. Train new and current employees on proper customer service practices
  15. Implement policies and protocols that will maintain future restaurant operations
  16. Assist with the work of the department; including customer correspondence, function sheets, event schedules, reports, and special projects
  17. Performs special projects and assignments as directed
  18. Interface daily with kitchen and banquet departments regarding specific client needs
  19. All other duties as assigned by a manager or supervisor.

 Skills and Abilities:

Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

Proven customer service experience as a manager

Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

Strong leadership, motivational, and people skills

Acute financial management skills

Originate and carry out catering campaigns

Work well under pressure sensitive to tight or short time requirements

Speak and write clearly and convincingly, and have excellent telephone skills

Have working knowledge of room set-ups, including audio/visual equipment

Have working knowledge of menu pricing and custom menu design

Work well with all kinds of people

Plan and organize the work of others

High School completion OR an equivalent level of education and experience.

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