About Rosella:

Rosella was founded on the principle to nurture the uniquely interconnected relationships that make up our ecosystem. Our team utilizes their vast knowledge from previous kitchen careers to create seasonal menus that feature fan favorites and newer items with regionally focused wine lists.

The food at Rosella highlights often overlooked, domestic species with an emphasis on sustainability, offering locally caught fish and shellfish, all approved by either Seafood Watch or NOAA prior to appearing on our menu. Some species come from sustainable farms, and others are wild-caught through methods with minimal environmental impact. This means avoiding unsustainable bycatch and methods such as large-scale dredging that damages reefs and the seafloor. Rosella looks to buy from inland farms whenever possible, using recirculating aquaculture systems, while any offshore farms we source from must feature low-density growth, with the highest ratings by Seafood Watch.

The hope of the restaurant is that what we create together and as a community will influence others to do what's right for the planet (and our bellies).

Job Description:

The Restaurant Manager is responsible for creating and orchestrating overall restaurant procedures with the ultimate goal of maintaining revenue, profitability, and quality goals. This individual should possess strong communication skills, strong problem-solving skills, exceptional team-building skills, and be able to establish a friendly atmosphere of superior guest service and product quality. This position requires strong supervisory and organizational skills and solid written, verbal, and interpersonal communications skills.

Major responsibilities include handling and maintaining all reservations, responding to guest needs, ensuring safety and security, performing administrative tasks, and training, maintaining and managing a motivated and skilled workforce while giving an exemplary performance for the staff to follow. The ideal candidate will have the ability to run the entire room effectively and be a general on the floor. Directing all aspects of the front of the house.

ESSENTIAL JOB FUNCTIONS:

Restaurant Operations:

Works directly with the Director of Operations, and brand founders to effectively manage all aspects of the food and beverage operations and staff

Demonstrates exceptional fiscal management skills, including financial analysis, adhering to budget and forecasts, labor and inventory control, and P&L oversight

Empowers restaurant staff and managers to deliver great guest service by encouraging responsiveness to guest needs

Ensures restaurant standards contribute to the delivery of consistent and exceptional guest service

Responsible for management and maintenance of the reservation system

Responsible for coordinating and booking private events

Responsible for responding to all inquiries about the restaurant and experience via email, answering incoming telephone calls and mail correspondence; greeting or directing restaurant and hotel guests

Responsible for management of dining room floor

Properly completes new hire paperwork and all onboarding requirements per Human Resources Department

Ensures that new hires are properly trained, provides with training manuals and resources, pairs with veteran employees as trainers and points of reference, and ensures they pass tests prior to being live on the floor

Ensures employees have all tools they need to be successful; communication on upcoming events, updated menu resources, proper scheduling, daily preshifts

Must be able to fulfill the following requirements; work under pressure, ability to multi-task, ability handle paperwork, work under constant interruptions, and answer multiple questions

Greet guests and provide requested information, reservation detail, KRC overview

Responsible for overall cleanliness and maintenance of restaurant

Ensures the bars are clean, orderly and well presented to the guests

Orders beverage, dry goods, non-alcoholic beverage items as needed, or as directed by the brand founders and beverage director

Assist Director of Operations with the execution of special events

Responsible for maintaining exceptional service levels for all events

Guest Service:

Proactively manages all guest interaction and complaints

Engages in clear, consistent communications with leadership and restaurant staff on a frequent basis

Ensures that each and every guest is served efficiently and effectively

Must know how to prioritize, delegate and respond in a timely fashion

Must be a good example while working alongside team members

Ensures all new hires are trained to meet service standards and follow all training procedures

Communicates to guests about restaurant and hotel promotions, local attractions and points of interest

Ensures employees know policies, pay procedures, bonus plans, and benefits

Helps to develop management talent by acting as a mentor for direct reports

Uses ongoing safety training to minimize workers’ compensation claims

Monitors and maintains acceptable turnover levels

Communicates repairs and preventative maintenance issues with General Manager, Manager of Operations Support, Maintenance Manager, and brand founders.

Fiscal:

Track cash deposits and payments/deposit schedules on all events

Petty cash and credit card reconciliation

Payroll reporting and submission

Marketing:

Collaborates and assists with the company’s social media efforts

Human Resources Management:

Manages human resources functions, including recruiting, selecting, orientation, training, performance planning, and evaluating to maintain a skilled, qualified workforce

Maintains a positive, cooperative work environment between staff and management

Emphasizes training and development as a way of doing business to empower employees to provide excellent guest service

Ensures personnel files are accurate and comply with local and federal regulations

Ensures dining room staff know responsibilities and manage against those responsibilities

Profit Management:

Adjusts schedules according to fluctuating business levels

Maintains proper and appropriate pars of inventory of supplies

Tracks beverage costs and prices items appropriately to ensure costs are in line with budget

Safety and Security:

Understands “Right to Know” laws, which apply to housekeeping supplies and chemicals

Recognizes and corrects conditions that may create security, fire, or accident hazards

Maintains MSDS sheets