Lead, manage, and hold your team accountable

Ensure floor presence during peak volume hours, which includes conducting 100% table touches, placing right people in right seats, ensuring no guest leaves unhappy, and leading by example

Maintain hospitality and product standards

Implement bar and Eno’s Side Dough operations plan

Maintain budgeted labor and product costs for FOH and BOH

Maintain brand compliance in training and development across all restaurant initiatives

Liaise with Sales & Marketing team to execute growth initiatives

Liaise with Event Sales team to generate outside event sales leads

Receive, review, and resolve complaints from guests; more importantly, utilize cues during service to proactively identify a customer’s dissatisfaction, then seek to understand and pivot to create an overwhelmingly positive experience