The ideal candidate assists the General Manager & Assistant General Manager in the day-to-day operations of the restaurant. Is directly accountable for the supervision and management of the bar & dining room operations. Maintains the highest quality of service standards, cleanliness, sanitation and safety, food and beverage quality. Participates in employee development, assists in establishing department standards, guidelines and objectives while helping to maintain the internal control measures necessary for operational efficiency.

GENERAL RESPONSIBILITIES

1. Supervise, motivate, and encourage the staff to openly communicate their suggestions, problems and needs. And works with General & Assistant General Manager to effectively create a strong team environment.

2. Monitor and evaluate both restaurant and bar service performance and guest relations.

3. Take the initiative to correct deficiencies and provide input, whenever possible.

4. Works as a floor manager to support the service staff; ensures the highest levels of quality and service. Visits tables to interact with guests; monitors proper front door procedures, seating and greeting which result in effective control of the flow of our guests.

5. Conducts pre-shift line-up meetings with all front of house personnel prior to the beginning of each shift to ensure that the restaurant is ready for service, communicate special information and to maintain on-going communication with the staff.

6. As the opening manager, ensure the front of house and back of house are ready for revenue. Utilizing check lists to walk through the entire restaurant with the service staff and kitchen staff openers.

7. As the closing manager, ensure the front of house and back of house are broken down properly for closing. Utilizing check lists to walk through the entire restaurant with the service staff and kitchen staff closers.

8. Ensures that all front of house cleaning, maintenance, housekeeping and side work duties are accomplished.

9. Proactively communicates with the General Manager & Assistant General Manager in other duties and responsibilities according to the schedule established by the General Manager. 

10. Correctly performs all duties necessary to close the restaurant.

Candidate must have ability to:

● Communicate clearly & effectively with all levels of employees, guests, management team, supervisors, and vendors.

● Work effectively in a fast-paced environment.

● Move around all work areas effectively and efficiently

● Lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds.

● Stand and exert well-paced mobility for a period up to 6+ hour lengths.

● Bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment.

● Work the hours necessary to operate and manage the day-to-day business and to accomplish the short and long term goals of the restaurant and the company.