Restaurant Manager

Job DetailsJob Number: **Job Category: Food and Beverage & CulinaryLocation: Via Regina 41, Cadenabbia di Griante, Como, Italy, *Schedule: Full TimePosition Type: ManagementPay Range: €36,***,**Job SummaryAreas of responsibility include Restaurants/Bars and Room Service, if applicable.
Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods.
Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
Determines training needed to accomplish goals, then implements plan.
Candidate ProfileEducation and

Experience:
High school diploma or GED; 4 years experience in food and beverage, culinary, or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in food and beverage, culinary, or related professional area.
Core Work ActivitiesManaging Day-to-Day OperationsSupervises and manages employees; manages all day-to-day operations; understands employee positions well enough to perform duties in employees' absence.
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
Leading Food and Beverage TeamUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Identifies developmental needs of others and coaches, mentors, or otherwise helps others to improve knowledge or skills.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Ensures and maintains employee productivity.
Provides leadership, vision and direction to bring together and prioritize departmental goals efficiently and effectively.
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
Ensures compliance with all applicable laws and regulations, food handling and sanitation standards, and local, state and Federal liquor laws.
Establishes open, collaborative relationships with employees and ensures mutual understanding of expectations and parameters.
Monitors alcohol beverage service in compliance with local laws.
Ensuring Exceptional Customer ServiceProvides services above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensures quality, standards and meets expectations of customers daily.
Displays leadership in guest hospitality and creates a positive atmosphere for guest relations.
Empowers employees to provide excellent customer service.
Acts as the guest service role model for restaurants, setting a good example.
Handles guest problems and complaints.
Obtains feedback on quality of food and beverage, service levels and overall satisfaction during meals or upon departure.
Ensures corrective action is taken to continuously improve service results.
Incorporates guest satisfaction into departmental meetings with a focus on continuous improvement.
Manages service delivery to ensure excellent service from point of entry to departure.
Managing and Conducting Human Resource ActivitiesProvides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Identifies educational needs, develops formal education or training programs, and teaches or instructs others.
Ensures employees are treated fairly and equitably; strives to improve employee retention.
Ensures employees receive ongoing training to understand guest expectations.
Solicits employee feedback, utilizes an "open door" policy and reviews satisfaction results to address problems or concerns.
Strives to improve service performance.
Ensures recognition is taking place across areas of responsibility.
Additional ResponsibilitiesProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail or in person.
Analyzes information and evaluates results to choose the best solution and solve problems.
Assists servers and hosts on the floor during meal periods and high demand times.
Recognizes good quality products and presentations.
Supervises daily shift operations in absence of Assistant Restaurant Manager.
Oversees financial aspects of department including purchasing and payment of invoices.
Compensation & BenefitsGross Annual

Salary:
€36,*
*
- €38,***
* (pro-rata if partial year).
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