The average salary of a(n) Restaurant Manager Fine Dining in Venice, Florida is $43,130.
Manages the food services operation of a fine dining restaurant or similar establishment. Supervises, develops, trains, and directs staff to guarantee guest satisfaction in regards to food quality, sanitation, and service. Manages the financial success of the restaurant by achieving budgeted revenue, controlling expenses and labor costs, and maximizing profitability. Forecasts and plans for expected sales and occupancy levels. Liaises with the Head Chef and other staff on matters relating to food portions, standards, guest requirements, guest comments, etc. Ensures all staff are properly trained and certified, if applicable, and have the tools and equipment needed to effectively carry out their job function. Assists in the development and implementation of new menus and food and beverage marketing programs. Maintains procedures to ensure the security and proper storage of inventory and equipment; ensure the security of monies, credit, and financial transaction; replenish supplies, inventory, uniforms etc., in a timely and efficient manner; and minimize waste and control costs. Participates in taking inventories. Ensures that all restaurant equipment is in proper operational condition and is cleaned on a regular basis. Ensures that all restaurant facilities are cleaned and properly stocked according to anticipated business volumes. Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Assists in preparation of the annual operating budget. Recommends capital expenditures for acquisition of new equipment that would increase efficiency and safety of operations. Approves requisitions for equipment, materials, and supplies within limits of Operations Department budget. Enforces compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations. May negotiate contracts with equipment and materials suppliers. Less
Manages the food services operation of a fine dining restaurant or similar establishment. Supervises, develops, trains, and directs staff to guarantee guest satisfaction in regards to food quality, sanitation, and service. Manages the financial success of the restaurant by achieving... More