Position: Lead and manage the management and hourly service team to offer a calm yet vibrant culinary experience, and ensure standards are executed consistently. Exemplify gracious hospitality and sincere respect in all interactions. Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. The p reports to the Director of Operations Manager. 

Leading: Exemplify professionalism and enlightened hospitality in all interactions, especially in difficult situations. Lead by example in warmth, work ethic, empathy, and self-awareness. Develop, coach and consistently execute service standards with managers and hourly staff. Constantly work to elevate standards and guest satisfaction.Impact service by being on the floor during peak times, e staff are following training guidelines, and guest satisfaction is high. 

Hospitality: Approach Innovate, teach, learn, commit, grow, and create the strongest team of restaurant managers and hourly service staff. Communicate shopper’s results to the restaurant team. Motivate managers and staff to be agents of hospitality and seek opportunities to exceed guest expectations. Conduct monthly service seminars to develop all hourly departments and elevate the level of service. Show passion, create a team, communicate, and exemplify how to be an ambassador of hospitality. 

Performance and Development: Educate and coach management and hourly team to exceed expectations. Clearly define expectations and hold individuals accountable to service standards and SOPs. Provide both positive and constructive feedback to the team in a consistent and timely manner and document when appropriate. Actively recruit and hire top-tier talent. Treat potential employees with the same sense of hospitality and respect as employees and guests. Execute training programs consistently for both hourly and management employees.

Manage Daily Operations: Understand, practice, and teach policies and procedures. Communicate any major facility or operational emergencies to the Director of Operations immediately. Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings. Provide a safe, clean, organized, and sanitary work environment. Understand and ensure all Alcohol laws, Health Standards, and federal and state laws are met. Correct all violations with a sense of urgency.

Manage Financial Results: Understand and execute restaurant plans to stay within department budgets and maximize profits. Actively manage ordering and waste to meet cost targets.Demonstrate proficiency in cash management. Effectively manage service labor, scheduling, and payroll. Proficiency with tools related to all Point of Sales systems used internally. 

Skills & Knowledge: 

The role requires a minimum of 3 years of restaurant management experience and 5 years of restaurant experience. 

1. Requires developed communication skills, both verbal and written. 

Most tasks are performed independently or in a team environment with the employee acting as a team leader.

Ability to maintain compliance with all local, state, and federal laws and regulations. 

Extensive knowledge of upscale or fine dining service and sales skills. 

Ability to supervise, train and motivate multiple levels of employees. Ability to consistently and fairly evaluate other employees’ performance. 

Extensive knowledge of food industry, restaurants and competitive markets. 

Extensive knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals. 

Extensive knowledge of fine dining or upscale restaurant service and salesmanship.

Abilities & Working Conditions: 

This position will spend most of the time standing or walking. 

Must be able to stand and exert well-paced mobility for up to 8 hours in length. 

Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.

Must be able to lift to 25 lbs. on a regular and continuing basis. 

Inventory Control

Wine Knowledge

Liquor Knowledge

Work In a Fast-Paced Environment

Fine Dining Experience

Staff Training

Staff Scheduling

POS Systems