FOH Restaurant Manager

Vic's River Grill; Savannah (GA); On-site; USD 42,000 - 66,000; Full time

Job summary

Vic’s River Grill in Savannah, GA is seeking a Restaurant Manager to oversee staff planning, training, and leadership aimed at achieving sales, costs, and guest satisfaction targets.

Responsibilities include enforcing policies, ensuring consistent food quality, managing cash and payroll, and maintaining cleanliness and safety standards across dining and kitchen areas.

Qualifications

• Experience leading a restaurant team and managing daily operations.
• Ability to develop staff, manage guest service, and monitor food safety standards.
• Strong communication, scheduling, and cash handling skills.

Responsibilities

• Oversee planning, organizing, training, and leadership of restaurant staff to meet sales, cost, and guest satisfaction goals.
• Ensure adherence to all policies, procedures, standards, and training programs with timely completion.
• Provide friendly, responsive service and ensure food and beverage quality and sanitation.
• Balance cash receipts, handle deposits, and manage payroll activities.
• Supervise kitchen and dining area cleaning and maintain equipment in good condition.
• Forecast staffing, inventory, and supplies based on the master menu; arrange maintenance as needed.
• Conduct staff meetings, arrange collaborations for menu planning, and coordinate events.
• Assist with guest service, seating, payments, and catering arrangements as needed.
• Ensure regulatory compliance for health, safety, and labor requirements.

Tools

Toast POS & Registers

Microsoft Excel

Microsoft Word

Microsoft Outlook

Microsoft Teams

XtraChef

Printers

Quickbooks

Resy Waitlist

7 Shifts Scheduling

Job description

Job Description:

Job Title: Restaurant Manager.

Reports to: Assistant General Manager.

Job Summary:

Oversee, direct, and coordinate the planning, organizing, training, and leadership of the restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food and beverage quality, cleanliness, and sanitation.

Primary Activities and Responsibilities:

• Promote, work, and act in a manner consistent with the mission of Vic’s River Grill: "Great food, great service, and great production by associates imbued with pride and enthusiasm."
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• 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.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Estimate ingredients and supplies required to prepare a recipe.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control inventories of food, beverage, equipment, small wares, and report shortages.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assign duties, responsibilities, and workstations to employees in accordance with work requirements.
• Analyze operational problems, such as theft and waste, and establish procedures to alleviate these problems.
• Be knowledgeable of restaurant policies regarding personnel.
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation, and training, and conducting supervisory activities, such as creating work schedules or organizing employee timesheets.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Continually strive to develop staff in all areas of managerial and professional development.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
• 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 Activities and Responsibilities:

• Greet and seat guests, and present menus and wine lists.
• Be on the floor during peak hours touching tables and making sure all guests’ expectations are being met.
• Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.
• Present bills and accept payments.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
• Develop restaurant objectives, budgets, policies, procedures, and strategies.

Tools and Technology:

• Toast POS and Registers.
• Microsoft Excel.
• Microsoft Word.
• Microsoft Outlook.
• Microsoft Teams.
• XtraChef.
• Printers.
• Quickbooks.
• Resy Waitlist and Reservation Application.
• 7 Shifts Scheduling Application.