Manager outlet

Reports to : Director of Outlets, position is Exempt WHO YOU ARE? You are excited and passionate about being a leader in the three-ring circus that is a restaurant.

You pride yourself in controlling chaos; and are adept at making each guest in your restaurant feel like they are the only person in the room.

While your mission is to provide an unmatched experience for your guests, you value the work and feedback of your associates as well.

You enjoy and excel in the fast-paced and often high-pressure environment to execute what is needed in exceeding our guest’s expectations and demonstrating the Aparium difference.

You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration.

You are highly organized and can work in an often-unpredictable environment to meet deadlines, all while maintaining a positive and professional demeanor.

THE ROLE The Outlet Manager reports directly to the Director of Outlets. It is critical the person in this position is tactical and strategic;

if you only prefer to see the forest and not plant the trees, then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired.

We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general. WHAT YOU WILL DO

• Uphold and model the company’s principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality

effectively use corrective action to address root causes of issues, course-correcting any missed opportunities

Ensure timely set-up of the dining room and adhere to food & beverage standards and guest requests through active communication with the Culinary Department.

Responsible for maintaining a strong guest and VIP relationship and ensuring all requests are communicated to staff.

• Review all reservations and cover count reports to determine appropriate staffing levels and station assignments. Work with the Culinary team to effectively communicate all requests.
• Manage inventory, control breakage / loss reduction of china, glass and silver related to restaurant services. Inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas.
• Assists in other food & beverage departments as needed
• Maintain regular communication with the F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

POSITION REQUIREMENTS

• Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service also required
• Minimum of five (3) years’ experience in a leadership role in Restaurant or Food & Beverage management, hotel or restaurant opening experience is plus
• Must be proficient in Word, Excel and other applicable computer systems
• Expert-level knowledge, or ability to obtain, in reservations systems such as OpenTable and Tock, as well as POS systems such as Micros, Silverware and Lightspeed
• Expert-level knowledge, or ability to obtain, in reporting and inventory management tools used on-site
• Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
• Ability to obtain and maintain Alcohol Awareness certification (TiPS) and Food Handlers Certification (ServSafe) within 30-days of hire
• Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation and proper service to include In Room Dining standards. (IRD)
• Expert knowledge of wines and spirits
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays
• Fluency in English both verbally and non-verbally
• Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs.
• Must be able to work nights, weekends and holidays.

HOW YOU LEAD

• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Culinary, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
• Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
• Be a subject matter expert in Restaurant service, as well as understanding the history of the cuisine most closely related to the hotel food & beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
• Demonstrates business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skillset

Last updated : 2024-05-15