Restaurant Manager - Steakhouse

ESSENTIAL FUNCTIONS

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

Financial/Operations:

• Manage all financial operating expenses; budget, P&L, labor costs, controllable expenses, and cost of goods

• Maximize daily sales and effectively manage costs and labor

• Lead all aspects of the operation: staffing, training, team member relations, repair and maintenance, cleanliness, organization, service timing, quality product, and administration.

• Work with respective areas to develop annual plans and budgets for operations, marketing, sales,

• Responsible for ensuring all outlets have the highest standards for food safety and sanitation

• Conduct periodic outlet performance audits; providing feedback on food and beverage quality, consistency of service standards and safety and sanitation

• Oversight of BEO’s with Sales and Marketing.

• Oversight of Food Server, Host/Cashier, Busser/Runner, Bartender schedules.

 

Guest Service:

• Ultimately responsible for all aspects of the guest visit and the quality of experience that the team delivers to the guest, i.e. product, timing, service.  This includes, communicating with team members and leaders on guest feedback and resolving issues directly with guests. 

• Responsible to take proactive approach to guest relations, i.e. time spent on floor interacting with guests, table visits, etc.

• Empower leaders and team members to deliver on our core BOYD values.

• Ensures the highest level of quality and standards

 

Human Resources:

• Ensure team member engagement is maintained at a high level

• Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders.

• Provide ongoing direct and honest feedback to team members regarding individual performance

• Establishes operational guidelines for the recruitment and retention of outlet team members