Restaurant Manager - Paschal's Restaurant (Atlanta, Georgia)

POSITION SUMMARY:

Oversees the entire store operations including financial performance, product production, inventory, personnel, sales, and marketing. Reviews operating reports and coaches and develops management toward improvement ensures compliance with food, safety and other applicable regulations and laws.

KEY RESPONSIBILITIES:

• Manages restaurant P&L to optimize manageable profit, control COGS, Labor, and controllable (semi-fixed expenses).
• Ensures that all systems and routines are incorporated into the day-to-day operations of the store.
• Manages schedules to ensure proper staffing for all day parts and sales volumes.
• Staffs, trains, and develops restaurant managers and hourly employees through orientations, ongoing feedback, and the establishment of performance.
• Ensures guest service in all areas meet or exceeds company standards.
• Responds to customer complaints, taking prompt and appropriate action to resolve problems and ensure customer satisfaction is maintained.
• Exercises good judgment in decision - making and reporting issues to corporate.
• Collaborates with GM, chef and other personnel to plan menus that are flavorful and popular with customers. Works with chef for efficient provisioning and purchasing of supplies.
• Oversees portion control and quantities of preparation to minimize waste. Performs frequent checks to ensure consistent high quality of preparation and service.
• Monitor's operation of bar to maximize profitability minimize legal liability and conforms to alcoholic beverage regulations.
• Enforces sanitary practices for food handling, general cleanliness, and maintenance of dining areas.
• Complies with all health and safety regulations.
• Collaborates with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Performs other duties assigned by management.

DECISION-MAKING AUTHORITY:

The Restaurant Manager makes all operating decisions with respect to restaurant operations. Decisions regarding recipes, operating processes, pricing, changes, etc. are reviewed with the General Manager and/or Corporate Support Department Head. The Restaurant Manager also manages appropriate combination of full time Assistant Managers, Event Manager, Executive Chef, and administrative support.

QUALIFICATIONS

EDUCATION:

Bachelor's degree in hotel/restaurant management, business, or significant equivalent experience.

PREVIOUS EXPERIENCE:

Minimum of five-years experience in a General/Restaurant Manager role in an upscale casual dining restaurant.

SPECIFIC SKILLS REQUIRED:

• Ability to analyze P&L and sales reports and take appropriate action.
• Ability to select, train, and motivate management staff.
• Exceptional interpersonal skills.
• Excellent customer service and employee relations skills.
• Detail oriented with the capability to oversee all aspects of the business in multiple areas simultaneously in a fast-paced environment.
• Ability to handle up to $2 million in sales a year.
• Evidence of strong team leadership.
• Proven track record in building sales.