Restaurant Manager

Hot N Cajun Boil House; Metairie (LA); On-site; USD 60,000 - 90,000; Full time

Job summary

Ontario Trillium Foundation is seeking a General Manager to oversee daily restaurant operations, including staff development, inventory management, and guest satisfaction. You will drive profitability by monitoring costs and ensuring high standards of service and cleanliness.

The role requires prior restaurant management experience and ServSafe certification, with a focus on scheduling, safety, and guest relations to deliver a memorable dining experience.

Qualifications

• Must have prior restaurant manager experience.
• ServSafe certification is required.
• Experience managing budgets and controlling costs.

Responsibilities

• Oversee all restaurant operations and make final decisions on important matters.
• Increase sales and minimize costs by adhering to standards for food, beverage, supply, utility, and labor costs.
• Enforce sanitary practices for food handling and general cleanliness; ensure compliance with laws and policies.
• Estimate food and beverage needs; place orders with distributors; supervise portion control to minimize waste.
• Schedule shifts, manage daily operations, and ensure product quality and cleanliness.
• Investigate and resolve complaints to maintain guest satisfaction and protect brand image.

Skills

ServSafe certified

Staff management

Budgeting

Guest relations

Job description

SUMMARY

The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

Financial

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must be ServSafe certified.
• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

Must have prior restaurant manager experience