Restaurant Manager

Description

Position Summary:

The Restaurant Manager (RM) of Simon Pearce Restaurant is a senior leadership role responsible for overseeing all aspects of the restaurant's operations, ensuring an exceptional dining experience that aligns with the Simon Pearce brand's commitment to quality, craftsmanship, and hospitality. Reporting directly to the Executive Chef, the RM serves as the driving force behind operational efficiency, team development, customer satisfaction, and financial sustainability while promoting the restaurant's reputation as a premier dining destination.

Primary Duties and Responsibilities:

1. Strategic Leadership:

• Develop and implement strategies to achieve operational excellence, revenue growth, and profitability.
• Ensure alignment with the Simon Pearce brand values and vision.
• Collaborate with executive leadership, including the Executive Chef, to set long-term goals and objectives for the restaurant.

2. Operations Management:

• Oversee day-to-day restaurant operations, ensuring efficiency and exceptional service.
• Responsible for balancing administrative time with floor management time to be fiscally and culturally effective
• Optimize workflows, staffing levels, and service protocols to enhance the guest experience.
• Monitor the front-of-house schedule to ensure efficiency while maintaining exceptional customer service. The schedule is to be approved by the Executive Chef before being published.
• Submit fully accurate payroll information to HR at the conclusion of each pay period.
• Responsible for recruiting new team members who align with the restaurant’s culture of excellence, professionalism, and dedication to quality service.
• Responsible for hiring and terminating staff as needed, ensuring that all employment decisions align with company policies and labor laws.
• Keep the physical plant clean, organized, and well-maintained. This includes ensuring that dining areas, kitchens, storage spaces, and other facilities are in top condition, addressing repairs promptly, and maintaining a safe and welcoming environment for guests and staff.
• Maintain compliance with all health, safety, liquor, labor, and other regulatory standards.
• Assist in creating a restaurant handbook, service manual, and other documents to codify the restaurant’s standards and procedures.

3. Beverage Management:

• Responsible for overseeing all aspects of the beverage management function, including ordering, receiving, storage, inventorying, and service, to ensure smooth operations and adherence to the restaurant's quality standards.
• Responsible for achieving targeted beverage cost goals by closely monitoring pricing, portion control, and inventory management.
• Train staff on beverage offerings, including proper service techniques, tasting notes, and pairings.
• Establish relationships with beverage vendors to ensure excellent customer service.
• Monitor inventory levels, ensuring proper stock rotation and minimizing waste.
• Work with the Wine Director to ensure that the wine list is properly managed, including inventory control, seasonal updates, and optimal selections.
• Analyze beverage sales and adjust the program to optimize profitability and guest satisfaction.
• Assist in developing a robust beverage program, including wine, beer, spirits, and non-alcoholic offerings.

4. Team Leadership and Development:

• Recruit, train, and mentor a high-performing front-of-house team.
• Foster a culture of accountability, collaboration, and continuous improvement.
• Build a strong, positive relationship between front-of-house and back-of-house staff to ensure seamless communication and teamwork.
• Help create a comprehensive front-of-house staff initial training program, covering areas such as customer service excellence, menu knowledge, upselling techniques, conflict resolution, and adherence to Simon Pearce's brand standards.
• Develop an ongoing monthly training program to keep front-of-house staff educated and engaged, focusing on continuous improvement and professional development.
• Conduct regular performance evaluations and provide constructive feedback.
• Responsible for hiring and firing team members, ensuring that staffing aligns with the restaurant's operational and cultural needs.

5. Guest Experience:

• Create memorable experiences by greeting guests warmly, monitoring their satisfaction throughout their visit, and swiftly addressing any concerns or special requests.
• Aim to build long-term relationships with returning patrons through exceptional hospitality.
• Monitor the dining room to ensure food and beverage presentation, timing, and service standards meet or exceed guest expectations.
• Manage all elements of the restaurant’s atmosphere, including lighting, music, table settings, and cleanliness, ensuring every detail contributes to a refined and inviting environment. Regularly evaluate and adjust to enhance the overall guest experience.
• Address and resolve guest feedback or complaints promptly and professionally.
• Manage and actively monitor all social media platforms, promptly responding to reviews and feedback with professionalism and care to enhance the restaurant's online presence and guest satisfaction.
• Develop initiatives to enhance customer engagement and loyalty.

6. Financial Oversight:

• Create weekly mini profit and loss statements using sales, purchases and labor cost data.
• Analyze monthly profit and loss reports to assess financial performance, identify trends, and implement strategies to achieve budgeted operating profit goals.
• Monitor and control expenses, including labor, food costs, and operational supplies, to maximize profitability.
• Identify opportunities to improve revenue streams and cost efficiencies.

7. Marketing and Community Engagement:

• Collaborate with marketing teams to promote the restaurant through events, partnerships, and media.
• Act as the face of the restaurant in the community, fostering relationships with local businesses and customers.
• Implement initiatives to attract new clientele while retaining loyal patrons.

8. Quality Assurance:

• Uphold Simon Pearce’s commitment to excellence in all areas of service, food, beverage, and ambiance.
• Ensure that all staff adhere to the restaurant's policies and standards.

Qualifications

Qualifications Required:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
• Minimum of 5 years of experience in a senior management role within the fine-dining or high-end hospitality industry.
• Expertise in beverage management, including wine and spirits selection, inventory control, and staff training.
• Proven track record of leadership, team development, and operational success.
• Strong financial acumen, including budgeting, forecasting, and cost control.
• Excellent interpersonal, communication, and problem-solving skills.
• Passion for food, wine, and delivering exceptional guest experiences.

Key Competencies:

• Visionary Leadership: Ability to inspire and guide teams toward achieving shared goals.
• Customer Focus: Dedicated to exceeding guest expectations.
• Business Savvy: Skilled at balancing customer satisfaction with financial performance.
• Beverage Expertise: Deep knowledge of wine, spirits, and pairings to elevate the dining experience.
• Adaptability: Capable of navigating challenges and making decisions in a dynamic environment.
• Attention to Detail: Commitment to maintaining the highest standards of quality and service.

This position is instrumental in maintaining Simon Pearce Restaurant's reputation as a leader in fine dining, driving innovative beverage programs, and ensuring continued success and growth.

Physical Demands and Work Environment:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands and  fingers, handle, carry or feel; and talk or hear. The employee frequently is required to reach with hands and arms, and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus.

While performing the duties of this job, the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke, and extreme temperatures.  The noise level in the work environment is usually moderate to loud.

Simon Pearce is committed to the policy of equal employment opportunity and to provide all employees with the work environment necessary to enable them to advance on merit as far as their talents and skills will take them, without regard to race, color, religion, sex, sexual orientation, national origin, age, disability, genetic information, status as a protected class of veteran, or any other legally protected status.