Restaurant Manager

Broad Street Oyster Company is looking for a Front of House Restaurant Manager for our new San Francisco location opening soon. We are seeking energetic, enthusiastic and passionate leaders to help build our new team and maintain the standard of excellence we strive for with our food and service. This will be a full time role, and will be an integral part of the hiring, training and developement of our new team

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant. Their duties include hiring and training restaurant staff following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff. They work closely with upper management to implement customer service policies and hire employees who reflect company values. Their job is to oversee smooth operations during service by ensuring that all positions within the restaurant are supported and functioning smoothly. They may also be responsible for adhering to budgets, placing orders for products and supplies and handling all guest issues that may arise.

Responsibilities

• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Organizing schedules
• Keeping track of employees’ hours
• Recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations
• Ensuring all end of day cash outs are correctly completed
• Coordinating daily front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance
• Interviewing/recruiting new employees
• Interacting with guests to get feedback on product quality and service levels

Restaurant Managers should have the experience to efficiently handle all aspects of day-to-day restaurant work. They need to be comfortable working in the kitchen, expediting food and all other areas of service. Skills such as supervisory tact and communication help to create a strong management-employee bond and help with employee retention. They will know how to hire and train employees to work under them and how to help those employees meet high standards of service and safety.