Benefits:

Bonus based on performance

Competitive salary

Employee discounts

Flexible schedule

Free food & snacks

Free uniforms

Opportunity for advancement

Paid time off

Training & development

Position Overview: The Manager in Training (MIT) will embark on a comprehensive training program designed to equip them with the skills and knowledge needed to excel as a Front of House Manager. This program includes hands-on experience in various roles within the restaurant, including server, bartender, and line cook. Each training phase will last for approximately 30 days or more, depending on the candidate’s progress. When training is completed you have acquired the Following Credentials:

ServSafe

Food Protection Management

Certified HR Training

Training Phases:

Server Training:

Learn and perform all server duties.

Understand and deliver exceptional customer service.

Gain knowledge of our menu and wine pairings.

Duration: 30 days or more.

Bartender Training:

Master the art of mixology and beverage service.

Maintain a clean and organized bar.

Develop an understanding of inventory management for the bar.

Duration: 30 days or more.

Line Cook Training:

Train in various kitchen positions to understand food preparation and presentation.

Ensure adherence to food safety and sanitation standards.

Collaborate with kitchen staff to maintain a smooth operation.

Duration: 30 days or more.

Upon Completion: After successfully completing the training phases, the candidate will be promoted to the position of Front of House Manager. In this role, they will be responsible for:

Key Responsibilities:

Cash Handling: Manage daily cash transactions and ensure accuracy.

Scheduling: Create and manage staff schedules to ensure optimal coverage.

Training: Oversee and conduct training for new and existing staff members.

Customer Experience: Ensure a high level of customer satisfaction and address any issues promptly.

Inventory Management: Oversee inventory levels, including ordering and stocking supplies.

Community Relations: Build and maintain positive relationships with the local community.

Collaboration: Work closely with other management staff to achieve labor, food, liquor, beer, wine, and sales goals.

Qualifications:

Previous experience in the restaurant industry is preferred.

Strong leadership and communication skills.

Ability to work in a fast-paced environment.

Excellent problem-solving skills.

Willingness to learn and adapt to various roles.

Compensation:

Equivalent pay for each training phase (server, bartender, line cook).

Official title and pay as Front of House Manager upon completion of training.

Reports To:

General Manager