Job Duties & Responsibilities:

• Manage the daily operations of the unit
• Identify and delegate responsibilities to staff to ensure objectives are met and guest service is achieved
• Manage and respond efficiently and accurately to guest complaints
• Consistently review operations and staff to identify any problems, concerns and areas of improvement
• Provide coaching and feedback to staff and assess performance on an ongoing basis
• Manage the restaurant to meet or exceed standards in food quality, safety and cleanliness
• Manage food costs, labor costs and liquor costs, budgeting and P&L’s
• Manage weekly inventory, liquor, produce and other ordering
• Manage the recruitment of all hourly employees; onboarding and training
• Create detailed reports on weekly, monthly and annual sales, revenue and expenses

Physical/Mental Demands:

• Able to communicate verbally and issue communication clearly; hearing ability required with all communications
• Able to relate to staff and customers in an appropriate and professional manner
• Able to read and write clearly
• Position requires walking, sitting, standing for lengthy periods of time
• Able to lift a minimum of 20lbs
• Able to work nights, weekends and holidays

Education/Training Requirements:

• Requires an Associate’s Degree and/or a minimum of three-year’s experience in a management role in a fine dining establishment or three-year’s management experience in a casual dining concept
• Preferred experience with food and beverage (F&B) knowledge
• Familiarity with restaurant management software, like Open Table
• Acute financial management skills with strong leadership, motivational and people skills