F&B Location Manager

Description

Location Manager is the individual responsible for managing the restaurant/location they are assigned to. This includes overseeing the employees while helping to coach and train them. The location manager schedules employees for shifts and makes decisions on what is best for the restaurant. They hold front of the house shift meetings to bring everyone up to speed before they start their shifts, and they finalize reports at the end of every shift. The location manager is also there to interact with our guests and help resolve any issues or questions they may have. We will expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities:

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and follow up with Chef’s as needed
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products and collaborate with Chef to ensure in stock.
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Responsible for recruitment of new employees and steward them through the hiring process
• Ensuring incoming staff complies with company policy

Requirements and skills:

• Proven work experience as a Location Manager, Restaurant General Manager, Hospitality Manager or similar role
• Experience in Upscale and/or Fine Dining a Plus
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall
• ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software
• Strong leadership, motivational and people skills Acute financial management skills
• BS degree in Business Administration; hospitality management or culinary schooling is a plus