Restaurant Manager

The Restaurant is seeking a motivated, highly capable individual with a genuine passion for hospitality to serve as our new Food & Beverage/Restaurant Manager. This individual will work alongside and directly support the Restaurant General Manager with responsibility for all FOH operations, support of BOH operations, team leadership and development, guest and employee satisfaction, beverage programming, private and hosted restaurant events, and revenue as well as COGS targets. 

OBJECTIVES

 The individual must possess the following and be able to explain and demonstrate relevant performance:

 Strong leadership abilities, sound judgment, and knowledge of operations

• Experience working in a chef-centric concept; high volume but intimate atmosphere ideal
• Excellent customer service skills and experience working with diverse VIP and regular clientele
• Ability to multi-task and perform calmly in a fast-paced environment
• Strong attention to detail, efficient, reliable, organized, amicable, personable
• Experience in training, mentoring, and educating team members
• Familiarity with analysis of restaurant financials and taking direct action to produce positive results 
• Knowledge of inventory management, ordering, and staff scheduling 
• Excellent interpersonal skills to communicate with management, executive team, and employees
• A strong working knowledge of POS systems, restaurant software and platforms, and Microsoft Excel
• Exceptional verbal and written communication skills including proper grammar and email etiquette
• Ability to work in a fast-moving environment and maintain physical and mental stamina while dealing effectively with guests, management, team members, and external contacts
• Aptitude for both collaborative and solo work while accepting direction and practicing excellent time management skills
• Capability to address challenging situations with guests and team members using the utmost tact and professionalism

POSITION KEY RESPONSIBILITIES

 Responsible for the successful achievement of all financial, quality, and service goals alongside the General Manager

• Monitor and ensure The Restaurant’s high service standards, prioritizing guest and employee satisfaction
• Interact directly with guests to provide welcoming, friendly service and to proactively solicit/receive feedback and respond accordingly
• Help plan and directly execute staffing, training, and supervision for all department team members
• Work with the culinary team to ensure the highest quality of food product and service
• Possess a working knowledge of all restaurant and company policies and SOPs 
• Help develop new policies and procedures within the framework of the restaurant’s existing SOPs and ensure compliance with both
• Assist in identifying and developing promotional marketing and revenue-generating opportunities 
• Order product and manage inventory of items such as dry goods, coffee, and small wares
• Perform tasks, assignments, and projects; meeting deadlines and surpassing expectations
• Direct others in completion of task or assignments; render advice and provide expertise or judgment based on information gathered
• Conduct candidate interviews, make recommendations for new hires, and collaborate on staff training 
• Determine when infractions or disciplinary issues occur and follow up with the appropriate level of progressive discipline
• Responsible for the timely evaluation and training of all direct reports, conducting introductory period and annual performance reviews as needed
• Maintain a genuine open-door policy and addres all team member concerns or challenges in a timely, professional, and agreeable manner
• Conduct and actively participate in meetings with management and staff
• Represent the restaurant within the community, developing and maintaining relationships for the purposes of growing business as well as maintaining an excellent reputation as a company and operation 
• Evaluate information and take action based on that information to positively impact the situation, function, or operation
• Proactively manage resources to balance eliminating excess cost and unnecessary expenditures while prioritizing repairs, maintenance, quality of product, and the guest experience
• Create a work environment that promotes teamwork, honest feedback, recognition, joy, mutual respect, and employee satisfaction
• Provide administrative, operational, and logistical support as needed 
• Responsible for confidential and time sensitive material 
• Additional duties as necessary and assigned

QUALIFICATION STANDARDS 

• Experience: A minimum of 2 years of previous food and beverage management experience
• Education: Bachelor’s Degree highly preferred
• Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned
• Possess manual dexterity to use and operate technological and additional equipment 
• Physical ability to access all areas of the property
• Ability to withstand prolonged standing and walking, along with stretching, bending and kneeling without restriction
• Ability to work indoors, outdoors, and be exposed to various environmental factors such as, but not limited to noise, aromas, heat, and dust