Restaurant Manager Southerleigh Fine Food and Brewery

Restaurant Manager

Full Time • Southerleigh Fine Food and Brewery
Primary Responsibilities

  • Promote, work, and act in a manner consistent with the mission of Southerleigh Hospitality Group.
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
  • 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.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • 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.
  • Compile and balance cash receipts at the end of the day or shift.
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • 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.
  • 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.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Be knowledgeable of restaurant policies regarding personnel.
  • Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.




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Fun and energetic work atmosphere
Flexible schedule
Employee Discounts
Insurance Benefits
Available for Full Time Employees after 90 days