Restaurant Manager
$55,000–$65,000 year
On-siteGlendale, Arizona, United States
Job Summary
Supervise daily restaurant and golf operations to meet service, sales, and profit objectives while directing staff in work activities. Execute opening and closing procedures, run shifts, and assist with service as needed. Provide direction and training to ensure team members execute at the highest level for exceptional guest experience, including conducting orientations and explaining the PopStroke philosophy. Manage hiring, supervision, and termination of employees, and assist with scheduling and administrative duties. Enforce sanitary practices, maintain cleanliness across dining and golf areas, and ensure compliance with operational standards and laws. Investigate and resolve complaints regarding food quality, service, or golf course issues, and complete accident reports promptly. Maintain professional image and uniform standards while keeping the Operating Partner informed of all issues.
Required Qualifications
- Bachelor of Science degree in hotel/restaurant management
- Minimum of 3 years of Restaurant Management/Supervision in a high-volume environment
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
- Ability to learn the following dimensions of golf functions: Maintenance of golf courses, pars and ordering of supplies, staffing levels
- Must possess a valid driver's license
- Must be eligible to work in the United States
- Self-discipline, initiative, leadership ability and outgoing
- Pleasant, polite manner and a neat and clean appearance
- Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
- Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
- Must possess good communication skills for dealing with diverse staff
- Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
- Ability to determine applicability of experience and qualifications of job applicants
- Must be ServSafe certified
Desired Qualifications
- Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
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