Benefits
- Compensation is competitive and based on qualifications.
- Paid time off
- The chance to join a growing multi-concept organization
- Employee discounts and more.
Job Description
Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Responsibilities
- Maintain a professional demeanor and image.
- Take ownership in the profitability of the restaurant through managing controllable costs
- Maximizing profitability and productivity.
- Ensure compliance with company policies/procedures, government laws/regulations, and all training requirements are met by all employees under area of responsibility.
- Ensure guest service standards and procedures are delivered to every guest every time.
- Build employee morale by leading by example, teamwork, and hands-on management approach.
- Collaborate with managers and corporate leadership in order to tackle problems and meet goals.
- Other duties as assigned.
Job Requirements
- Minimum of 2 years of experience in restaurant management, in an fine-dining service environment with extensive knowledge in food, wine, and attention to detail.
- Ability to lead, motivate and empower employees
- Ability to set goals, create plans, and take the correct actions
- Ability to measure performance, subjectively and objectively
- Manager’s Food Handler’s Certificate, TABC Certification
- Must exemplify the highest standards in honesty, integrity, humility and leadership