Restaurant Manager - Robert's Buffet

Summary:

The Buffet Manager  is primarily responsible for the day to day operations of the Front of house (dining room) for the buffet ensuring product and service quality, consistency and team member development on all levels. Additionally this position is responsible for meeting all company and State Health Department rules and regulations.

Essential Functions:

• Must have extensive  food and beverage service knowledge.  
• Responsible for all buffet (FOH) operational quality aspects.  
• Responsible for preliminary menu development  
• Responsible for developing service standards and implementation of those standards for the Diner.
• Responsible for assisting in the development of cost related parameters for the buffet.
• Responsible for maintaining expenses to meet budgeted or forecasted goals.
• Responsible for scheduling all Front of House Buffet staff members and meeting designated payroll costs.  
• Responsible for all Front of House organization for fast and efficient functionality and service.
• Responsible for  developing and coordinating a program that meets all Iowa Department of Health, Internal controls and government rules and regulations.
• Must be able to obtain all necessary licenses as required by local, state and federal governments.
• Responsible for tracking systematically, all critical areas of food and beverage service.
• Responsible for the hiring and development of all levels of the buffet service team.
• Responsible for periodic team member evaluations and further development strategies.
• Responsible for all relevant inventories including rotation, par levels, periodic physical inventories and discontinued inventory items.
• Responsible for coordinating new inventory items with the Food and Beverage Director and Purchasing manager.  
• Performs other duties as assigned Selects, schedules, directs supervises, trains and develops staff.
• Evaluates and tracks costs associated with food and beverage menu production and recommends changes or corrective action if necessary.
• Develops and maintains service standards.
• Ensures compliance with all company and Department of Health rules and regulations.
• Monitors and maintains all outlet sanitation, storage and rotation of inventory.
• Develops and ensures compliance with departmental budgets.
• Maintains quality and organization of food and beverage service for all outlets

Required:

• Associate's degree (A. A.) or equivalent; 3-4 years related experience and/or training; or equivalent combination of education and experience.
• Must demonstrate excellent interpersonal and communication skills.
• Must demonstrate organization skills and ability to multi-task.

Schedule:

Days, Evenings, Weekends, and Holidays

Salary:

$50,000-$60,000 per year (Depending on Experience)