Front-end management that directs and oversees all activities at The Restaurant, specifically, lunch, and brunch service, in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

Assist General Manager with overseeing staffing responsibilities for servers, server assistants, porters.

This includes overseeing hiring, training, scheduling, evaluating, and terminating, with General Manager’s support. All new hires and terminations must have GM in final decision making process. All schedules must be pre-submitted to GM by Wednesday, so GM can review and send to staff Thursday.

Responsible for creating training plans and ensuring they are implemented/updated for the servers, server assistants, bussers. All training plans must be double checked by GM.

Focus specifically on service for servers, server assistants, bussers.

Oversee organization, efficiency and policies pertaining to service in the dining room.

Is responsible for POS for daily changes that pertain to that shift (new menu items, price change, etc.) as well as daily employee edits after each shift.

Perform a running inventory of items stored in bodegas. Will be responsible for creating a system and maintaining it so there is never any question as to what we have in that space.

Work closely with General Manager, Sommelier, Bar Manager, Events Director and other Assistant Managers for cohesion throughout all the services, policies, communication, procedures.

Supervises staff in terms of guest service, cleaning, and repairs to restaurant and grounds.

Works on the floor during lunch and brunch service, the floor comes first before any duties. When leaving the floor, must alert co-managers or team.

Enhance and strengthen guest relationships, established and new.

Promotes cooperative effort, a team spirit, and good morale among employees.

Deliver excellent guest service including personally greeting and seating guests.

Work on revising all steps of service, side work, etc with GM as environment changes.

Always answers a ringing telephone by the third ring and always using verbiage that follows company standards.

Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed. Also ensuring that GM knows of these situations when not around.

Excel at being a wonderful teammate at all times.

Coaching teammates in all that is The Restaurant food and beverage.

Have strong communication with GM, Chefs, Events department, co-managers, and kitchen to communicate any issues, concerns, or ideas.

Performs daily inspections and periodic audits to check safety of equipment. Addresses engineering problems with manager involving the cost, installation, and maintenance of such equipment.

Make sure the entire space looks, smells, and feels good (lighting, temperature, bathrooms, cleanliness, and seating arrangements) by doing walk through of all of our spaces at the beginning and the end of each shift.

Participates in training about standardized policies (fire, hygiene, health, safety, employee handbook, etc.).

Helps with duties of other employees (i.e. server, food runner, etc.) when necessary because of an unexpected absence or extra volume.

Responds to guest and community interests to develop marketing and advertising.

Has a strong understanding of company background and the philosophy.

To be familiar with the food and beverage items on menus.

To have a strong awareness of FOH scheduling to ensure that payroll is monitored through proper allocation of vacation/request offs from the service team, as well as schedule switching.

To work a combination of shifts if needed—opening and closing—as well as the potential of a sixth shift during the weeks of major Holidays and wedding weekends.

Responsible for checking out service staff, collecting all necessary payments and closing the restaurant according to The Restaurant standards.

Performs other work-related duties as assigned.

Minimum Qualifications (Education, Experience, Skills)

• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred.
• Previous restaurant experience required.
• Previous management experience required.
• Willingness to work mornings, evenings and weekends as required.
• Excellent guest service to treat patrons like family.
• Strong communication skills to train and motivate employees.
• Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.

Physical Demands and Work Environment

The work that restaurant managers do is both physically and mentally demanding. They are on their feet much of the time. Managers must work well under pressure and exercise tact and patience when dealing with employees and customers. Restaurant managers in this position typically work fifty to sixty hours a week. However, because the restaurant serves the public and is open six days a week, and a minimum of 2 services each day, managers may work long, irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This position requires employees to work in close quarters with other employees and/or guests which may result in physical, non-sexual contact with other employees and/or guests.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.