General Manager/Restaurant Manager

Chow Fun Food Group Providence, RI
  • $0.00 Annual Salary
  • Full Time
  • health, dental, food

Job Description: At the Chow Fun Food Group we have a team

Philosophy; we all need to do whatever it takes to be successful.

Therefore, the following job description is merely a guide to assist you

in your job.

Summary of Responsibilities: Directs dining room and coordinates foodservice activities.  Supervises and trains employees.  Helps prepare estimates of beverage cost and requisitions or purchases supplies.  Reviews financial transactions and monitors budget to ensure efficient operation and that expenditure stay within budget limitations.

  1. Oversees all restaurant operations. Supervise service staff in accordance with current operating policies.
  2. Responsible for maintaining records of service staff personnel performance.
  3. Responsible for inventory of all FOH small wares.
  4. Responsible for ordering and inventory of all office and to go supplies.
  5. Work with service staff with regard to proper food presentation and handling procedures.
  6. Assist with creation of floor staff schedule 30 days in advance and get approval prior to posting.
  7. Handle patron complaints.
  8. Responsible in the compilation of weekly food, liquor and labor cost analysis.
  9. Responsible in the preparation of quality budgets for food, liquor and labor cost.
  10. Assist in the development of a Quality Assurance program to establish standards of performance in the front of the house areas.
  11. Additional duties as required, including but not limited to taking reservations, serving as host when required, ability to assist in any department when required.
  12. Assist with the preparation of monthly staff training and educational focus
  13. Act as a liaison to corporate executives
  14. Keep operational manual updated
  15. Enforce company policy in accordance with handbook
  16. Complete daily opening/ closing checklists
  17. Responsible, along with the rest of the management team, for training, delegating, directing, hiring & firing of all staff in the restaurant bo. th in the front and the back of the house
  18. Responsible for assisting in the compilation of weekly food, liquor and labor cost analysis and ensuring you meet budgetary cost goals outlined below.
    1. Overall Beverage Cost of 24%
      1. Wine By the Glass of 22%
      2. Overall Liquor cost of 24%
  • Beer cost of 25%
  1. Beverage Non-Alcohol Cost of 25%
  1. Food Cost of 30%
  2. BOH Labor cost of 22%
  3. Total Labor cost of 25%
  1. Responsible for front and back of the house sanitation in accordance to the Rhode Island Department of Health standards.
  2. Responsible to maintain accredited certification training courses in both Responsible Beverage Service and Responsible Food Service
  3. Other duties as assigned by upper management.

We are a family oriented small knit group of employees, we are a mom and pop run type of company.  Managers are held to high standards and are in full control of their of own store.  

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