What are the responsibilities and job description for the Restaurant Manager position at Harvest Thyme?
Harvest Thyme in Davidsonville, MD s looking for a highly motivated, focused individual with the ability to exceed our guests’ expectations, and become part of a growing community restaurant.
We have received numerous awards that include best new restaurant, best chef, best wine list (twice), best farm to table
The restaurant manager is responsible for the overall quality and profitability of the business, leading front and of house operations. She/he is a true hospitalitarian supporting excellence in every facet of the restaurant experience. The Manager is a smart-creative, a keen strategizer, and visionary. She/he creates and maintains a profitable, balanced, interesting, engaging, fun, competitive and locally-recognized restaurant that sets standards in the food, service and hospitality. Must have above average wine and liquor knowledge as our beverage program rotates frequently
We are a made from scratch restaurant, including most of our bar mixers.
responsibilities
Staff Management:
- Performing supervisory duties, such as hiring, training, developing, evaluating and disciplinary counseling of all on-site employees.
- Planning and conducting regular training, both formal and informal, with all front of house staff.
- Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.
- Sharing inspiration and ideas with staff.
- Ensuring that personnel issues are carried out in accordance with established company policies and procedures.
- Maintaining open and clear communication with the staff and fellow Managers.
- Conducting reviews and other periodic employee assessment as needed.
- Writing weekly schedule for front of house staff.
Service and Sales Management:
- Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with patrons.
- Ensuring staff is implementing excellent service, hospitality, food and beverage consistently.
- Reviewing and approving the planning, implementation and success of service.
- Regularly attending and monitoring service.
- Soliciting and reacting appropriately to positive and negative feedback from guests.
Inventory and Operations Management:
- Conducting weekly beverage inventory count.
- Reviewing reports and makes operating recommendations to Owner
- Working with Owner to monitor maintenance activities and preventive maintenance programs.
- Supporting marketing and outreach efforts and offering input and suggestions.
THE REQUIREMENTS:
- Currently a Restaurant Manager in a Casual Plus or fine dining restaurant with a minimum of 5 years of experience in full service, casual plus or fine dining restaurant
- Degree in Hospitality Management/ Culinary Degree preferred
- High service standards, strong work ethic and attention to detail
- Ability to multitask in a demanding and fast paced environment with efficiency and grace
- Proven ability to lead others, positively influence employee behavior and interact with team members in any role
- Must have excellent verbal communication skills and have the ability to work a flexible schedule
- Basic computer knowledge including Word and Excel
- Must possess strong understandings of P&L and business management
- Classic Wine Service Knowledge
- Conflict Resolution
- Passion for Customer service
- Event Management/Organization
- Experience in a High-Volume Environment
- Food/Beverage Pairing
- Food Preparation Knowledge
- Currently resides in Annapolis, MD, or surrounding area
- Bartending and mixology skills
- Knowledge of Distilled Spirits
- Wine knowledge is a must
- sells ability
