Key Responsibilities
Operations & Guest Experience:
- Oversee all daily front-of-house operations, ensuring smooth and efficient service.
- Greet guests, build rapport, and proactively address any concerns to ensure 100% guest satisfaction.
- Maintain impeccable standards of cleanliness, sanitation, and overall restaurant presentation.
- Manage restaurant reservations and seating flow to optimize table turnover and guest experience.
- Ensure all health and safety regulations and company policies are strictly followed.
Team Leadership & Development:
- Recruit, train, mentor, and schedule front-of-house staff (servers, hosts, bartenders).
- Foster a positive, collaborative, and high-energy team culture.
- Conduct regular performance evaluations and provide constructive feedback.
- Resolve staff conflicts professionally and efficiently.
Financial Management:
- Manage restaurant budgets, control labor costs, and minimize waste.
- Analyze financial reports, including P&L statements, to identify trends and opportunities for growth.
- Oversee cash handling procedures, daily deposits, and end-of-day reporting.
- Implement strategies to increase sales, average check size, and profitability.
Inventory & Ordering:
- Manage front-of-house inventory, including liquor, beer, wine, and soft goods.
- Place orders with suppliers, build strong vendor relationships, and negotiate the best prices.
- Conduct regular inventory counts and minimize loss.
Marketing & Community Engagement:
- Work with ownership/marketing to execute local promotional events and marketing initiatives.
- Build relationships with local businesses and the community to drive new and repeat business.
- Manage the restaurant's social media presence and online reputation (e.g., responding to reviews).
Qualifications & Experience
- Required:
Minimum of 3-5 years of experience in a restaurant management role.
Proven ability to lead and motivate a team in a fast-paced environment.
Strong understanding of restaurant financials, including cost of goods sold (COGS), labor costs, and P&L management.
Extensive knowledge of front-of-house operations, service standards, and food safety (ServSafe certification or equivalent a plus).
Exceptional interpersonal, communication, and problem-solving skills.
Ability to work a flexible schedule, including nights, weekends, and holidays. - Preferred:
Experience with restaurant POS systems
Strong wine, beer, and spirits knowledge.
Experience in a similar style of restaurant
What We Offer
- A competitive salary and performance-based bonus potential.
- Comprehensive benefits package (e.g., health, dental, vision insurance).
- Paid time off and dining discounts.
- A supportive and collaborative work environment with opportunities for professional growth and career advancement.
- The chance to be a key leader in a thriving and respected establishment.
