The Restaurant Manager is responsible for the overall quality and profitability of the restaurant in both the front and back of the house. The Restaurant Manager ensures that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels and employee morale is maintained.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to, the following:

Believe and demonstrate the GSR Vision and Mission Statement.              Communicate and execute directives from Management on a continuous basis. Build and maintain relationships with Union officials and comply with all union contracts. Keep an accurate payroll ledger and check employee time and attendance. Consistently maintain the highest level of food quality and Guest Service. Communicate all Operational and Financial results to Management daily. Promote new business. Monitor and conduct Manager and Employee training on an on-going basis ensuring growth and advancement. Ensure restaurant meets or exceed the highest standard of all license and health Department requirements. Maintain budget costs of goods, labor and operations. Required to maintain balance between administrative duties without compromising presence and visibility on the floor. Operate property daily. Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction. Interview, hire, organize, schedule, discipline, terminate, counsel, train and monitor employees, and their performance to ensure company guidelines are followed. Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service. Lift, carry or otherwise move supplies, equipment, etc., weighing up to 10 lbs. on an occasional basis. Sit, stand (for prolonged periods of time), walk, bend (at neck & waist), reach (above & below shoulder level), kneel, squat, twist (at neck & waist) as required for duration of shift, walking up to 5 miles during an 8-hour shift. Simple/power grasping as well as repetitive use of the hands and fine hand manipulation are required to complete essential functions. Must be able to respond to visual and aural cues. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules that reflect the business needs of the Hotel. Comply with Hotel rules and regulations for the safe and efficient operation of Hotel facilities. Other duties as assigned within the scope of this job description: Ability to act independently while drawing conclusions from written and computer generated materials. Ability to operate personal computer (to access & input information using Microsoft Excel & Word, POS, et. al.), copy machine, photocopier, calculator etc., in order to perform job functions and assist guests. Ability to collect information and solve customer concerns promptly and efficiently. Ability to provide clear direction, instruction, and guidance to subordinates and guests. Must be able to listen and respond to guest inquiries in a positive and professional manner. Ability to read, writes, speak and understand the English language in order to complete reports, correspondence and communicate with guests, subordinates, and supervisors. Ability to remain alert throughout the duration of the shift and remain calm during emergency situations. Must possess sufficient mathematical skills needed to complete schedules, decipher financial statements, interpret quantitative data, etc. Ability to analyze supporting information in order to control labor, equipment and food costs. Ability to organize and prioritize work and meet deadlines. Ability to work with interruptions. Ability to operate multi-line telephones to conduct Hotel business. Ability to comprehend and follow supervisor’s instructions. Ability to maintain attendance in conformance with Hotel standards. Ability to maintain a neat, clean and well-groomed appearance. Ability to inspire others to excel. Ability to bring about great results from ordinary circumstances. Dedicated to meeting and/or exceeding the expectations and requirements of internal and external clients. Trusted and is seen as a truthful individual who is highly respectful of others. Consistently exhibits courteous, respectful, and appropriate communications and presents information in a concise and understandable format. Cooperate with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution. Meet requirements of regular attendance in order to effectively complete job responsibilities in a timely manner.

Safety & Regulations:

Provide a safe environment for customers and employees. Report emergencies to proper authorities. Report all suspicious persons or activities and hazardous conditions to supervisor, security, or safety personnel. Provide instruction and/or guidance for guest/employee safety in fire/emergency situations. Abide by all State, federal and corporate liquor regulations pertaining to alcoholic beverage service to minors and intoxicated guests. Abide by all State and corporate regulations pertaining to the presence of minors in gaming areas.

Education :

Management experiences in a high volume restaurant, minimum 3-5 years or equivalent any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Minimum Bachelor’s Degree in Hospitality or Business related field or equivalent. Collective bargaining experience preferred. Share