What are the responsibilities and job description for the Restaurant Manager - Tchefuncte's position at Tchefuncte's Restaurant?
Restaurant Manager
Overlooking the Tchefuncte River—from which the restaurant draws name, inspiration, and ingredients whenever possible—Tchefuncte’s celebrates the highlights of the season, rooted in classic Southern cuisine. Executive Chef Michael Gottlieb sought the world’s best ingredients and found most in the Northshore area. Tchefuncte’s partners with community purveyors Covey Rise, Backwater Foie Gras & Duck, Craig Borgess Seafood and nearby Three Dog Farm for the best seafood, meats and produce. An international list of curated wines complement an inventive local fare. With views of the scenic Tchefuncte River, the experience is transcending.
This fine dinining establishment will set the standard around the entire spectrum of food and beverage. We offer incredible food and innovative drinks for a number of guest occasions including brunch, lunch and dinner, cocktails, private event dining and off-site functions. The goal is to serve the local market and to drive food tourism as a destination for high quality food.
Job Duties:
- Supervise FOH staff
- Lead & supervise bar operations
- Complete weekly liquor & wine inventory
- Complete ordering of all beverage products
- Liquor, beer, wine, drinks, teas and coffee
- Implement & ensure service standards for FOH
- Supervise all private parties - complete all event planning
- Complete opening/ closing procedures
- Design and maintain wine list
- Complete vendor relations
- Manage reservations
- Direct & supervise training FOH staff
- Complete interviewing/ hiring *
- Complete Staff discipline/ documentation and termination
- Order all cleaning supplies
- Supervise housekeeping
- Manage P.O.S; act as in-house content expert
- Order/maintain uniforms & uniform standards
- Supervise valet parking - follow brand DNA
- Know The Way, Go The Way, Show The Way
Qualifications:
- 2 years of relevant work experience in similar scope and title required
- Prior fine dining management experience is preferred
- Excellent organizational and communications skills essential
- Understanding of various cooking methods, ingredients, equipment, and procedures
- Excellent record of kitchen and staff management
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industry’s best practices
- Working knowledge of various computer software programs
- BS degree in Culinary science or related certificate would be a plus
- Must be able to relocate
