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Posted: Monday, June 12, 2017 2:25 AM

Job Description:/h3:
Objective: To produce a high quality atmosphere that insures customer satisfaction and repeat business.
Roles:
The role of the Restaurant Manager is to manage all aspects of the restaurant front:of:the:house (FOH) activities and interface with the back:of:the:house (BOH) related to customer satisfaction. The incumbent is required to manage, train, and develop best practice standards for personnel, resulting in new reservations and returning reservations while maintaining quality customer service and guest satisfaction.

Responsibilities:
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Know, understand, and adhere to company established policies and procedures.
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Manage the flow of dining room seating.
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Confirm reservations.
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Hire and train hostesses, servers, runners, and bartenders and bus persons.
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Work with the Marketing coordinator to generate new and return reservations thru direct marketing campaigns, e:mail and promotional materials and offers.
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Coordinate all work and interface details leading up to each work shift. This includes menu planning and preparation in coordination with the executive chef, produce a floor plan with reservations of large parties, schedule, and ensure that side work for servers is being executed, discuss all details with pertinent parties regarding any functions held within the restaurant to ensure efficient and quality service.
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Prepare purchase orders for essential items as linens, *equipment, liquor orders. This includes requirements for all other venues. The drink pricing is at your discretion in order to maintain the profit margin of 23 liquor cost and proper levels of inventory that reflect customers demands.
Linen delivery days are Monday : Wednesday : Saturday
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Schedule setup, service and supervision of each work shift, on days off make sure we have adequate coverage to operate restaurant.
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Coordinate dinner reservation numbers and menu changes with the chefs.
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Oversee Sunday Brunch at the Renault Gourmet Restaurant.
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Establish working money bank for working each shift, secure all payments and end of night shift, and prepare night deposits with bank deposit slips.
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Initiate follow:up guest contact information, thank you letter when appropriate, and customer evaluation survey developed with the Marketing Coordinator.
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Possess knowledge of all closing procedures and be able to implement them as they pertain to all aspects of our point of sales system
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Responsible for any other tasks deemed necessary to the overall efficiency of the restaurant and the maintenance of a successful revenue stream
Authorities:
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Coordinate activities between kitchen and staff (FoH and BoH)
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Direct kitchen staff when appropriate in order to ensure quality service to restaurant guests.
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Accept payments and deposit monies in correct accounts.
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Schedule employees work hours.
Accountabilities:
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Directly reporting to the Director of Food and Beverage
:Direct day:to:day contact and coordination with the executive chef or designee to insure an effective delivery of service and food to our clientele as to length of wait time, acceptability of food (hot, cold, taste, presentation, and value.)

Source: https://www.tiptopjob.com/jobs/67951742_job.asp?source=backpage


• Location: South Jersey

• Post ID: 38031258 newjersey
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