Michael's Genuine
  • Other
  • Miami, FL, USA
  • Full Time

With delegated authority, reporting to the Owner, the Director of Restaurant Operations and
the General Manager, the Restaurant Manager is responsible for...

Essential Function:
Understand completely all policies, procedures, standards, specifications, guidelines and
training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous
service at all times.
Ensure that all food and products are consistently prepared and served according to the
restaurant's recipes, portioning, cooking and serving standards.
Examine and inspect containers, materials, and products in order to ensure that packing
specifications are met.
Supervise kitchen staff according to established guidelines.
Schedule labor to maximize efficiency
Achieve company objectives in sales, service, quality, appearance of facility and
sanitation and cleanliness through training of employees and creating a positive,
productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation
procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions consistent with General Manager guidelines
for approval or review.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional
Prepare all required paperwork, including forms, reports and schedules in an organized
and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through
personal inspection and by following the restaurant's preventative maintenance
Ensure that all products are received in correct unit count and condition and deliveries
are performed in accordance with the restaurant's receiving policies and procedures.
Wine/ Beverage responsibilities to include inventory and ordering
Oversee and ensure that restaurant policies on employee performance appraisals are
followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all
positions are staffed when and as needed and labor cost objectives are met.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair
and consistent corrective action for any and all violations of company policies, rules and
Fully understand and comply with all federal, state, county and municipal regulations
that pertain to health, safety and labor requirements of the restaurant, employees and
Provide advice and suggestions to General Manager as needed.
Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting;
Keeps emotions under control; Remains open to others' ideas and tries new things.
Oral Communication - Speaks clearly and persuasively in positive or negative
situations; Listens and gets clarification; Responds well to questions.
Written Communication - Writes clearly and informatively; Edits work for spelling and
grammar; Varies writing style to meet needs; Presents numerical data effectively; Able
to read and interpret written information.
Organizational Support - Follows policies and procedures; Completes administrative
tasks correctly and on time; Supports organization's goals and values; Benefits
organization through outside activities; Supports affirmative action and respects
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently;
Plans for additional resources; Sets goals and objectives; Organizes or schedules other
people and their tasks; Develops realistic action plans.
Professionalism - Approaches others in a tactful manner; Reacts well under pressure;
Treats others with respect and consideration regardless of their status or position;
Accepts responsibility for own actions; Follows through on commitments.
Dependability - Follows instructions, responds to management direction; Takes
responsibility for own actions; Keeps commitments; Commits to long hours of work
when necessary to reach goals.; Completes tasks on time or notifies appropriate person
with an alternate plan.
Qualifications: To perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. The requirements listed below are representative of the knowledge,
skill, and/or ability required. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.

Education and/or Experience:
Have knowledge of service and food and beverage, generally involving at least three
years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS

Language Skills:
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers, kitchen and dining room personnel
and guests.

Physical Ability
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours).
Must have the stamina to work 50 to 60 hours per week.

Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral,
or diagram form. Ability to deal with problems involving several concrete variables in
standardized situations.
Michael's Genuine
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