Restaurant Manager

Job Summary: This is a hands-on supervisory management position responsible for creating exceptional guest's experiences in our Restaurants. He/she will model and create an environment in which the guest is cared for and satisfied. He/she will hold the service staff accountable to professional standards. The Restaurant Manager is the person responsible for managing all aspects of Hospitality Food and Beverage Service at Francis Ford Coppola Winery in accordance with company policy and as directed by the Food and Beverage Director. The Restaurant Manager oversees the day to day and long term service operations of the Food and Beverage Department. This position does require an applicant with a flexible schedule, able to work morning and afternoon shifts, weekends, and holidays.
Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Safety Statement: All employees shall follow safe practices according to the injury and illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or People Operations.
Supervisors and Leads are fundamentally responsible for ensuring safety in their own departments and to uphold the following safety standards:
Demonstrate a positive attitude toward safety
Ensure work is performed in a safe manner and all safety rules, regulations and instructions are in compliance
Report and investigate workplace injuries in a timely manner; identifies ways to eliminate risk of reoccurrence; complete audits; conduct monthly safety meetings and trainings; maintain compliance with hazardous materials program; inform/train new employees on specific safety aspects and procedures with the department and location; participate in monthly management safety meetings
Essential Duties and Responsibilities
80% Supervision/Customer Service:
Provide leadership and support to team; coach, guide, nurture and develop the right people, lead by example.
Train staff in restaurant policies, department procedures, and job duties.
Ensures stations are ready and preparation is complete, and enforces company policies as outlined in the employee handbook.
Responsible for annual performance reviews of all staff members.
Drive company focus, manage culture, encourage a strong work ethic and foster an environment of trust and respect.
Communicate and support company policies and decisions in a positive manner.
Responsible for providing the "ultimate" guest experience for visitors by practicing consistent, high-quality customer service.
Reacts to customer concerns, examines returned items, and resolves problems to restore and promote good public relations, graciously dealing with guest issues / concerns if they arise and report to the F & B Director.
Strong Computer skills with the ability to create business reports with 100% accuracy
10% Strategic:
Specific focus on Job Training and Human Resources coaching.
Daily tracking and working with individual staff members to better service techniques, creating a sense of service excellence and consistency throughout all areas of the service operations.
Assist in scheduling of department hourly staff within budgeted guidelines.
Assist and compile monthly inventories.
Ability to assess and review budgeted financials and operate within budgeted guidelines.
Ability to train and nurture staff for the benefit of the team operation and guest experience.
Attend all Food and Beverage Meetings.
Directs the preparation of short-term and long-range plans and budgets based on company goals and growth objectives.
Assists in the development and execution of all SOP manuals for the operation.
Develop Special Project Work on a yearly rotating plan, ranging from the following:
Cost Controls ? Development of Inventory Management and ensure execution.
Team Morale - Development of staff appreciation events / Incentive Programs.
Works with other departments to develop and promote company image.
Acting as an ambassador of Francis Ford Coppola Winery at all times.
10% Daily Operations:
Daily lead for cycle of service within Line Ups for both Daytime and Evening Staff.
Oversee food expedition to ensure the pace and flow of pick up in the kitchen.
Ensure smooth timing with hot and cold lines as well as communication between FOH and BOH.
Prepares register system and drawers for opening/ closing.
Responsible for daily banking and maintaining accurate cash counts and accounting.
Through subordinate supervisors, oversees the assignment of duties to workers and approves/schedules break periods, work hours, and vacations.
Performs all staff duties as needed.
Order restaurant supplies, equipment and beverages.
Records delivery of orders, compares record with physical orders, and reports discrepancies (MOS sheet) to control costs and maintain correct inventory levels requesting supplies as needed.
Maintain all computer software with edits, updates and staff communication.
Supervisory Responsibilities: Directly supervises all FOH staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include preliminary interviewing (servers, server assistants, bussers, food runner, hosts, bar) and training employees; planning, assigning, and directing work; conducting employee meetings as necessary, informing employees of new policies and/or procedures; giving feedback for appraising performance; addressing complaints and resolving problems.
Job Requirements
Bachelor's degree (B. A.) or equivalent from four-year college or technical school; or 3 to 5 years related experience and/or training; or equivalent combination of education and experience.
Knowledge, Skills & Abilities:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
ServSafe? Certification required.
TIPS Certification or Certified within 90 days of employment.
Must be available to work nights and weekends
Physical Demands:
N (Not Applicable)-Activity is not applicable to this occupation.
O (Occasionally)-Occupation requires this activity up to 33% of the time (0-2.5 + hrs/day)
F (Frequently)-Occupation requires this activity from 33% - 66% of the time (2.5-5.5 + hrs/day)
C (Constantly)-Occupation requires this activity more than 66% of the time (5.5 + hrs/day)
Stand-C, Walk-C, Sit-O, Handling/Fingering-C, Reaching Outward-F, Reaching Above Shoulder-F Climb-O, Crawl-O, Squat or Kneel-F, Bend-F, Working at the Computer-F
Other Physical Requirements
10 lbs or Less
12 lbs or Less
Vision (Near, Distance)
11 lbs to 20 lbs
13 lbs to 25 lbs
Sense of Sound (i.e. Machinery/Tractor Sounds)
21 lbs to 50 lbs
26 lbs to 40 lbs
Sense of Touch
51 lbs to 100 lbs
41 lbs to 100 lbs
Ability to wear Personal Protective Equipment (steel toe boots, safety glasses)
Over 100 lbs
Over 100 lbs
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to outside weather conditions. The employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud.

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