Restaurant Manager

Summary of Position :

The role of the Restaurant Service Manager is to provide a remarkable customer experience with a focus on professionalism. This position is a manager position with a focus on the Service Operations. The ideal candidate must possess in-depth knowledge about Food & Beverage, specifically Wine, in addition to superior customer relation and management skills in a Fine Dining setting. Excellent communication is essential to build rapport with guests as well as to help lead a team. The manager is responsible for leading department-level restaurant operations and serving as a role model for the company’s core values. A strong passion for culinary excellence, wine and spirits knowledge, and customer service is critical to this position.

Duties & Responsibilities include but are not limited to :

• Be the main presence at the front door and in the dining room, being in constant communication with servers, captain and guests throughout the service – Floor presence is vital to this position
• Maintain a professional and welcoming attitude while at work to all guests and team members
• Show guests to tables during Lunch and Dinner Service as needed. Ensure the standards being applied when seating guests such as introducing the menus, pulling out the chairs for the guests (ladies first)
• Take ownership in the profitability of the restaurant through managing controllable costs; i.e. labor, turnover, food and beverage costs, etc.
• Maintain accountability for training and developing team members to include coaching, mentoring and appropriate performance
• Take monthly Wine inventory – responsible for all beverage COGS
• Adhere to all company service standards and procedures, and enforce them throughout the team for consistency
• Greet and escort guests with a professional and positive attitude. Ensure the right of way is being followed per our standard. Hold a conversation to make them at ease from the beginning.
• Oversee the flow of guests within the restaurant. Ensure seat first, seat last tables are being followed by the host team. Ensure that guests are being properly greeted upon arrival with a smile and phones are answered within 3 rings.
• Possess a full understanding of how OpenTable works and how to plan the book for the night. Must know every special request, allergy, VIP that is coming in each night and plot special tables accordingly.
• Have a full understanding of standards of all positions for the FOH including the hostess manual, bartender’s role along with cocktail preparation and service steps. Full menu knowledge along with cocktail preparation is a must. The Service Manager must be able to step in to do everyone’s job, such as answering the phone, making reservations, bussing tables, waiting on tables, making drinks, helping bar back, etc.
• Manage the Front of House team to ensure the team is always in their sections and taking care of our guests per our standards
• Drive a culture of teamwork between peers and team members
• Monitor service table clearing, speed of resets and ensure sanitation protocols are adhered to. Must jump in to always assist on the floor and help bussing tables where needed. The role is not to be above everyone else, but to be present and by the side of everyone.
• Act as liaison between kitchen staff and floor staff, and assist with any questions the Chef has regarding special requests, entering in of menu counts, 86’ing of menu items, server error follow up, etc. The role is to coach the service team to do better.
• Maintain ambience of the restaurant, such as lighting, music, cleanliness, and hygiene – make sure the music volume is at the correct level, the type of music is correct per standard, lighting is appropriate, etc.
• Oversee and proactively deal with guest queries and complaints. This only happens when you are constantly present on the floor and in your zone.
• Advise guests on menus and beverage choices; this happens through a full knowledge of each menu item
• Be present on the floor during the transition if another manager is conducting the pre-shift. In the absence of the GM or AGM, the Service Manager will conduct the pre-shift and complete the DUB for all pre-shift notes.

Required Skills :

Qualifications :

Physical Demands : This position is very active and requires standing for extended periods of time. The position may require occasional lifting of products weighing up to 40 pounds.

Position Type and Expected Hours of Work : This position regularly requires long hours and a schedule that fluctuates based on business needs, including weekends and holidays.

Restaurant is open until 10 PM Sunday through Wednesday, 11 PM Thursday, and 12 midnight Friday and Saturday.