Job Summary Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Activities & Responsibilities Primary Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance. Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Investigate and resolve complaints regarding food quality, service, or accommodations. Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain suppies and equipment inventories, and keep inventory records. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service. Keep records required by government agencies regarding sanitation or food subsidies. Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. Be knowledgeable of restaurant policies regarding personnel Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas of managerial and professional development. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Assess staffing needs and recruit staff. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental Monitor employee and guest activities to ensure liquor regulations are obeyed. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Take dining reservations.
Tools & Technology (examples in parentheses) Cash registers Point-of-sale terminals and workstations (NCR Aloha) Calendar and scheduling software (Google Calendar, ScheduleFly) Office suite software (Microsoft Office)
More detail about The Flatiron Room, please visit
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.