The Restaurant Manager directs the operation by performing the duties outlined below.

 Develop and maintain professional functional working relationships with SBD restaurant
hourly employees and guests.
 Implement the Training program for all restaurant hourly employees to improve unit
operations and the guest experience.
 Execute guest service, and human resource objectives, strategies and tactics for assigned
unit as defined by the current Standard Operating Procedures (SOP) and current
operations plan.
 Manage the restaurant floor and focus on regular contact with guests. Maintain the
frequency of guest complaints within acceptable limits and handle complaints in a
professional and timely manner.
 Recruit, train and retain employees as defined by the current SOP and operations plan for
the assigned unit. Maintain turnover within acceptable limits. Conduct ongoing coaching
and administer the restaurant hourly compensation plan. Assure performance appraisals
and that merit increases (if applicable) are given as scheduled. Properly document
performance problems. Communicate and enforce policies on 1) sexual harassment, 2)
discrimination, and 3) diversity. Maintain crew member appearance and uniform
standards.
 Ensure food is in compliance with SOP in the areas of specifications, recipes, plating, and
garnishes. Ensure food is presented well and served at appropriate temperatures, within
standard ticket times.
 Ensure adequate levels of food, paper, kitchen, safety, uniform, and miscellaneous
supplies. Set and adhere to pars. Order food on a timely basis. Keep inventory to a
minimum with no out-of-stock items.
 Ensure the proper operational condition of equipment, building structure, and premises
according to federal regulations and SOP. Keep appliances and equipment well
maintained. Keep smallwares, glassware, and china adequately stocked. Maintain the
interior and exterior appearance of the restaurant

Directly supervise Assistant Manager, Head Chef and restaurant hourly employees at assigned
unit. Responsible for the overall direction, coordination, and evaluation of the Company unit.
Carries out supervisory responsibilities in accordance with the organization’s policies and
applicable laws. Responsibilities include interviewing, hiring, and training employees; planning,
assigning, and directing work; appraising performance; rewarding and disciplining employees;
addressing complaints and resolving problems.