The Restaurant Manager at SHUN will assist the Assistant General Manager in organizing the activities of the service team in order to maintain the highest company standards of food & beverage quality and service. This individual will focus most of their time on the dining room operations to overview the service staff and ensure that iour guests receive the best quality of service per group standards.

As a Manager you will support in training and leading staff, achieving sales objectives, guest service & satisfaction, food quality, cleanliness and sanitation, all while creating a positive work environment.

 

• Assist the management team in overseeing the day-to-day operation of restaurant. 
• Oversee the daily floor operations to ensure service is done proficiently per the steps of service and standards.
• Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved by management team.
• Ensure that all Front of House employees are trained to meet the standards of service.
• Interact with guest frequently to ensure satisfaction of their dining experience, and to build relationships to develop return clientele.
• Fill in where needed to ensure guest service standards and efficient operations including, but not limited to, order taking, wine service, and general duties. 
• Comprehensive knowledge of all menu items.
• Comprehensive knowledge of grape varietals, wine styles, spirits, and cocktails.
• Resolve guest complaints and report to General Manager and Executive Chef. Log all guest data appropriately.
• Assist with inventory control and labor management to operate the restaurant efficiently and cost effectively.
• Maintain reservation system, updating guest notes and feedback where necessary.
• Communicate daily with the Maître D and host team, providing current information on large and private parties, expected VIP’s and special requests.
• Communicate daily with the culinary team, providing current information on large parties or expected VIP’s.
• Responsible for the duties of opening and closing shifts where applicable.
• Prepare and deliver daily pre-service meeting.
• Reconcile all employee time clock inputs to scheduled labor at end of each business day. Follow procedure to make proper adjustment in the Point of Sale system if necessary.

 

 

• High school or equivalent education preferred. Culinary/Hospitality Management Degree or Apprenticeship Program preferred
• Minimum two years’ hospitality management experience preferred. Previous fine dining hospitality experience preferred

• Food Safety Handlers’ Certificate preferred
• Must be able to speak, read, write in clear English. 
• Experience in service training, staff scheduling, and leadership best practices.
• Demonstrated knowledge and experience with managing inventory and cost control is preferred
• Knowledge of basic accounting principles and practices is preferred
• Must be able to use relevant computer applications (Microsoft Word, Excel, Outlook; restaurant specific software including point-of-sale registers and business metric applications)
• Can reach, bend, stoop and frequently lift items up to 30 pounds. 
• Can work in a standing position for long periods of time (up to 10 hours).