RESTAURANT MANAGER

SUMMARY:

The Restaurant Manager is responsible for the overall management of a food service facility. This position is governed by state and federal laws and institution policy.

TYPICAL FUNCTIONS:

Provides daily supervision of skilled and unskilled food service workers, oversees food quality, and ensures customer service standards are met.

Inspects facility for cleanliness, safety, and maintenance needs, and coordinates requests for repairs.

Establishes and justifies the restaurant budget, authorizes expenditures, monitors spending, and maintains proper food and labor cost.

Conducts menu planning, assists in the preparation of food orders, and oversees temperature control, portion control, presentation, and food rotation.

Manages inventory by checking on storage procedures, rotating supplies, and altering menu to cut down on food waste.

Meets with special groups or other departments to coordinate special activities or accommodations, handles customer complaints, and offers special assistance.

Performs other duties as assigned.

KNOWLEDGE, ABILITIES, AND SKILLS:

Knowledge of food service techniques, procedures, and safety concerns. Knowledge of laws, regulations, or standards governing food preparation and storage. Knowledge of state procurement laws and policies. Ability to perform comparative food shopping and ordering. Ability to train employees in a multitude of job tasks related to food service or kitchen sanitation. Ability to prepare menu items, cook on the line, and set up a buffet, if necessary. Ability to provide information to supervisors, co-workers, and subordinates in verbal and written formats.

MINIMUM EDUCATION AND/OR EXPERIENCE:

The formal educational equivalent of a high school diploma; plus five years of experience in restaurant management or a related field, including two years of cooking experience and two years in a supervisory capacity.

Additional requirements determined by the agency for recruiting purposes require review and approval by the Arkansas Division of Higher Education.

OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.