Restaurant Manager

Position Summary: 

Function in a leadership position as the liaison between front of house service personnel, operational steps of service, and guest experiences.  This is a key holder position with participation in opening and closing duties and follow-through on pertinent communication of operational details. 

Uniform:

“Business Casual': Jeans are acceptable however pressed, non-ripped, and not faded.  No t-shirts, short skirts, open toed she’s.  All clothes must be ironed and no excessive cologne and no body odor present.

Characteristics:

• Lead by pleasant and cheerful interactions while providing the highest quality guest experience.
• Detail oriented with excellent follow through and follow up on operational missteps ensuring a guest experience recovery.
• Cost and sales conscious with a constant pulse on ways to upsell and encourage repeat sales.
• Takes ownership of their responsibilities and leads the service team by way of the Alpino playbook.
• Must be able to lift 50 lbs.

Responsibilities: The following is a representation of duties; it is not exhaustive.

• Oversee service by monitoring the guest lifecycle and directing staff to focus on areas that meet Alpino’s standard of excellence.
• Interact with guests through warm greetings and service interactions, following up when food arrives, and checking in periodically throughout the meal.
• Monitor door activity, assist with seating as needed, and communicate with staff and the kitchen regarding group arrivals or special requirements.
• Maintain control over the “vibe” in the room—ensure a comfortable temperature, appropriate music and staff volume, proper playlist, adjusted lighting as the evening progresses, stocked and clean restrooms, pushed-in chairs, clear aisles, and proper menus in service.
• Guide staff through professional interactions and redirect focus as needed.
• Encourage wine and beverage sales, take orders to ensure timely service and efficient table turnover, and communicate all sales to the server to maintain their full ownership over their section.
• Coordinate staff to pick up hot food as needed, clean and reset tables promptly, and handle pre-bussing.
• Communicate with other captains throughout the night to address service needs.
• Monitor food and beverage wait times, address recovery needs through hospitality, and augment with complimentary items if necessary.
• Ensure staff are retrieving guest checks promptly and closing checks throughout the shift.
• Offer tours of the space to promote future events and participation in public programming.
• Lead the front of house in guiding guests to their tables, restrooms, and providing final greetings as they leave.
• Conduct audits of opening and closing side work and ensure tip sheet completeness.
• Conduct open, closing, and during shift audits of the cleanliness and preparedness of all spaces.
• Follow all cash handling responsibilities and ensure the secure handling of all inventory items.
• Communicate operational observations and corrective measures via proper reporting channels. Follow up on the progress of any corrective actions including staff procedures and low inventory counts. 
• Provide on the job coaching and added training to those in need of further development.