Seeking Talented Restaurant Managers

Guest Related

• Seeks out and uses service-related guest feedback and takes appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits and reduce guest complaints.

• Develops and implements plans to continually improve guest satisfaction in the areas of server attentiveness and table cleanliness.

• Concentrates on training service personnel, to continually improve the guest experience.

• Ensures safety, sanitation and security guidelines are followed at all times and immediately resolves any items identified in inspections.

• Reinforces suggestive selling behaviors by ensuring that the guest is invited to enjoy sushi, side orders, beverages and desserts as part of the dining experience.

• Creates and fosters a culture to make wine and sake an integral part of every guest’s dining experience.

• Creates an atmosphere that insures guests to feel welcome and wish to return.

Employee Related

• Sources, recruits and selects diverse, highly skilled service and front of house employees.

• Guarantees commitment to dress/grooming and personal hygiene standards.

• Ensures steps of service are consistently executed by training, developing and holding employees accountable.

• Supports other managers in food and beverage training to develop the front of house employees.

• Delivers timely performance feedback in the form of active coaching, counseling and recognition.

• Prepares fair and consistent front of house schedules in a timely manner.

• Ensures appropriate staffing levels to deliver a great guest dining experience.

Leadership Related

• Takes a leadership role in initiating service standards that support the goal of delighting the guest.

• Demonstrates the appropriate level of knowledge and problem-solving and decision-making skills needed to drive service initiatives.

• Holds employees accountable for excellent service-related results and fosters an environment of open, clear, two-way communication.

• Gives feedback and offers retraining or redirection to raise performance.

• Quickly takes the necessary and appropriate action when performance falls below standards.

• Must have thorough working knowledge of restaurant operational procedures in all phases including equipment.

• Has full knowledge of corporate regulations, policies and procedures.

Required: Two to five years of restaurant management experience working in a high volume full service concept.

Preferred: Bachelor's degree (B. A.) from four-year college or university; one to two years restaurant management experience and/or training; or equivalent combination of education and experience.

Knowledge of Microsoft Outlook

Contact Management systems; Microsoft Excel Spreadsheet software and Microsoft Word