Restaurant Manager

Job Description

Job Description

Join our team at Le Moyne's Chophouse! We're seeking to hire a dynamic Restaurant Manager for our upscale restaurant, Le Moyne's Chophouse. This role also plays a key part in managing our stylish lounge, Living Room, and supporting our Banquet operations. If you're passionate about hospitality and ready to bring your leadership to an elevated dining experience, this is the career for you!

WHAT WE HAVE TO OFFER :

LOCATION : 251 Government Street Mobile, AL 36602

SALARY : $55,000 - $60,000 per year, based on experience, with annual bonus opportunities

BENEFITS :

A culture that values passion, individuality, and fun!

Opportunities for internal growth and development

Paid Time Off (PTO)

Paid holidays

Earned Wage Access through PayActiv - access to your earned wages before payday!

Affordable medical, dental, & vision insurance plans

Company provided life insurance

Short & Long Term Disability and Accident and Critical Illness Insurance

Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%

Tuition Assistance

Referral program

Employee Assistance Program

Discounts at all Avocet-owned hotels & restaurants

WHO WE ARE LOOKING FOR :

POSITION SUMMARY :

The Restaurant Manager assists in planning and directing all food and beverage outlet operations while maintaining high standards of food, guest service, health, and safety. The Restaurant Manager ensures maximum profitability, efficient restaurant performance, and optimal utilization of staff and resources. The Restaurant Manager is responsible for exemplifying The Admiral Hotel’s culture and promoting the food and beverage outlets and property as a whole.

While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

MAIN DUTIES AND RESPONSIBILITIES :

Ensures the restaurant meets or exceeds all regulation and compliance standards required by Alabama State Law and all applicable agencies.

Understands and supports overall restaurant business objectives set forth by senior leadership.

Supports efforts to ensure competitive advantage by identifying and maintaining knowledge of competitor’s offerings.

Orders beverage and operating supplies inventories. Schedules and receives deliveries.

Assists in accomplishing restaurant staffing objectives by recruiting, training, scheduling, coaching, and disciplining staff; communicating job expectations; monitoring and reviewing job contributions; and enforcing policies and procedures.

Assists in ensuring all aspects of bi-weekly payroll, including tip allocations, position codes, and paid time off, are correct and payroll is submitted in a timely manner.

Supports and enforces policies, standard operating procedures, production, productivity, quality, patron-service standards, and system improvements.

Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, suggesting improvements, and building relationships with preferred patrons.

Responsible for managing the front of the house nightly, including assisting the staff, running food, and touching tables to ensure guests are satisfied.

Assists with monthly inventory counts.

Accomplishes company goals by accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments.

Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

Works closely with other departments to ensure guest satisfaction and safety.

SUPERVISORY RESPONSIBILITIES :

Le Moyne’s Chophouse, The Living Room and Banquet Staff including Bartender, Server, Server Assistant, Host, and Banquet Captain

JOB REQUIREMENTS : Education :

• High School Diploma or equivalent. College degree preferred. A degree in hospitality management is a plus.

Experience :

At least 3+ years of restaurant experience. At least 2-3 years of experience in restaurant management.

Familiar with industry best practices.

Skills & Abilities :

Commitment to guest satisfaction and service excellence. Able to promote customer service and focus among staff.

In-depth working knowledge of alcoholic and non-alcoholic beverages and food preparation / presentation.

Excellent verbal and written communication skills. Ability to read, speak, and understand English to give and follow directions and procedures and communicate with the team and guests.

Knowledge of basic accounting principles, including cost and payroll control, budgeting, and analyzing financial data

Able to forecast and strategically plan for business needs relating to inventory and staffing.

Proven ability to maximize profitability and proficiency in operation with a high degree of quality.

Strong interpersonal and interaction skills.

Excel at leading and developing team members proactively and positively.

Mobile County food and beverage handler certification required.

Ability to become Manager ServSafe certified within the first quarter of employment. Course and certification paid by The Admiral Hotel.

WORKING CONDITIONS :

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used :

Microsoft Office Suite.

Google Suite

POS computer system

Various kitchen equipment and beverage equipment

Physical & Mental Requirements :

Ability to work varied schedules from week to week based on business demands above 40 hours, including holidays and weekends, with flexibility in schedule from time to time with minimal notice.

Must be able to resolve problems, handle conflict, perform, and make effective decisions under pressure.

Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.

Ability to multitask and delegate effectively.

Servant Leadership mentality.

Must be able to stand and walk for 8+ hours. Frequently required to sit, climb or balance, stoop, kneel, and crouch.

Regularly required to talk and hear. Requires normal range of hearing and vision.

Frequently required to use hands to handle, feel, and reach. Requires manual dexterity sufficient to operate standard computer equipment.

Must be able to lift at least 30 pounds; push and pull equipment, supplies, etc., at least 30 pounds.

Work Environment :

The work environment includes high guest contact and may involve varying conditions and circumstances with guests, staff, visitors, etc.

Sixty Five-seat dinner-only restaurant, Forty-Eight seat lounge, fourteen-seat PDR, Seven Banquet Event Spaces.

WHO WE ARE :

Le Moyne’s Chophouse : Innovate, Create, Delight

Le Moyne's Chophouse stands at the crossroads of tradition and innovation, serving exquisite dishes that tell a story of both heritage and creativity. Located within The Admiral Hotel, bold flavors and innovative techniques come together to create dishes that are not only eaten but experienced. Here, you’ll be part of a team dedicated to excellence, where the art of food and service converge in celebration. Your culinary journey begins at lemoynes.com.

The Admiral : Illuminate Your Career in a World of Elegance

With a mission to dazzle and delight, we provide an environment that’s as inspiring as it is welcoming. As part of our team, you'll be the face of a storied hotel where tradition meets innovation, and every day is a celebration of our city's rich culture. If you’re ready to be part of our illustrious story, learn more at theadmiralhotel.com.

EOE / DFWP