We’re seeking a crusader for hospitality who is driven to make every experience positive and memorable to oversee the operations of our restaurants. This role is essential in ensuring that our guests receive exceptional service while maintaining high standards of food quality and safety. The ideal candidate will possess strong leadership skills, a passion for hospitality, and a comprehensive understanding of food preparation and management.
Roles and Responsibilities: This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
- Under the direction of the GM, you will be responsible for training, scheduling, and managing a Front of House team that aligns with our values. You must be able to clearly communicate and instruct the team in standards and steps of service to achieve consistent, high quality, memorable guest experiences.
- Set the example for quality. You will be responsible for observing and monitoring food and beverage preparation methods, portion sizes, garnishing, and presentation to ensure that the quality of the food and beverages that we serve meets our (very high) company standards, from the moment an ingredient arrives to the moment it hits the table.
- Set the example for service. You will be responsible for responding to guest inquiries, proactively supporting servers with guest interaction, maintaining a strong presence on the floor to anticipate and address issues, and investigating and resolving guest concerns. Set the example for compliance. You will be responsible for ensuring that the staff understands and follows all company standards and governmental regulations for food safety and service. You will also be responsible for adhering to all federal and state labor laws and resolving any building maintenance issues.
- Assist in monitoring the restaurants’ financials. You will be responsible for supporting the GM in taking and maintaining inventory, making projections, creating budgets, managing P&L, reporting on financials, running payroll.
Requirements: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including Holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
- A high school diploma or equivalent and 3 years of restaurant management experience.
- Must have razor-sharp attention to details, exceptional communication skills, both verbal & written, excellent time management, prioritization, and proven ability to problem-solve/conflict resolution.
- You are dependable, honest, and professional.
- Strong ability to motivate, develop, interact with variable personalities, and manage others.
- You must be able to lift and carry at least 25 pounds and stand and walk for extended periods of time.
- You’re familiar with the following tools and equipment: Computers, printers/copiers/scanners/fax machines, cash registers, carbonated beverage dispensers, cocktail shakers and accessories, blenders/juicers, cutlery, strainers, ice machines, etc.
- Familiarity with the following electronic systems is preferred but not required: Micros, Shift4, Microsoft Office, and Resy (i.e., Gmail, Calendar, Google Docs, etc.).
- Serve Safe certification preferred, ability to obtain certification within six (6) months of hire.
- TiPs certified preferred, ability to obtain certification within six (6) months of hire.