Benefits:

Health insurance

Paid time off

Training & development

Bonus based on performance

Dental insurance

Employee discounts

Flexible schedule

Opportunity for advancement

Position Overview: We are seeking an experienced Restaurant Manager to lead the operations of our Front of House. This role is perfect for a passionate individual who thrives in a fast-paced environment and is committed to delivering exceptional customer experiences. The Front of House Manager will oversee all aspects of Front of House operations, from inventory management to staff training.

Key Responsibilities:

• Operational Leadership: Manage daily operations, ensuring efficient restaurant performance and high standards of customer service.

• Staff Management: Oversee staff to ensure a high level of service and professionalism. Foster a culture of growth and learning through continuous training and development.

• Financial Oversight: Handle inventory management, cost controls, and budgeting to maximize profitability. Ensure efficient scheduling of staff according to business needs.

• Quality Assurance: Conduct regular reviews of beverage quality, presentation, and service standards to ensure they meet our high expectations.

• Event Coordination: Organize and manage events, ensuring they align with our brand and meet the expectations of attendees.

Qualifications:

• Extensive experience in restaurant management, with a proven track record in a high-volume environment. • Demonstrated leadership skills with the ability to effectively manage and motivate a team. • Excellent interpersonal and communication skills, capable of fostering positive relationships with staff, customers, and suppliers. • Strong organizational and multitasking skills, with a keen attention to detail and the ability to handle multiple priorities. • Flexibility to work various shifts, including nights, weekends, and holidays. • Proficiency in managing budgets, inventory, and cost controls. • Experience in hosting and managing events. • Certification in alcohol management and food safety, or the ability to obtain such certifications. • A strong presence on the floor, with the ability to actively engage with guests and oversee service delivery. • Creative problem-solving skills and the capacity to work well under pressure.