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Manager
Osteria
640 N Broad St, Philadelphia, PA 19130
Osteria hiring Manager in Philadelphia, PA

Osteria hiring Manager in Philadelphia, PA

OsteriaMore Info

Full Time • Salary (Based on Experience)
Expired: Feb 5, 2022

Sorry, this job expired on Feb 5, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details
Summary/Objective

The Assistant General Manager (AGM) oversees the day-to-day operations of the assigned restaurant, under the direction of the General Manager (GM). The AGM will assist the GM in hiring, training, and managing all FOH managers and staff, as well as managing the floor during service, perform a variety of administrative duties, refine service at the location, and work closely with both FOH and BOH management teams to execute the restaurant’s service vision.

Essential Functions
  • Work in conjunction with the General Manager to make all day-to-day decisions to maintain quality restaurant operations
  • Ensures standards for product quality and service are maintained at all times and suggests corrective action to General Manager for any operational, service, and/or fiscal issues
  • Responsible for the hiring, training, and development of FOH staff, including but not limited to:
    • Hires new team members and ensures appropriate staffing par levels
    • Develops new hire training programs and schedules to ensure new staff is prepared before going live
    • Continuously develops FOH employees by providing ongoing feedback and regular performance reviews
    • Counsels hourly FOH team with corrective action as necessary in accordance with Company policy. Consults with Human Resources as appropriate.
    • Leads the FOH Team by example through enforcement of service standards
  • Oversees all areas of service, including but not limited to:
    • Floor management: maintains proper flow of service, touches all tables and guests to ensure 100% guest satisfaction; rectifies any negative impressions; upholds service standards, product quality, and cleanliness; continuous communication with kitchen and all FOH staff
    • Reservations and reservation system
    • Press and VIP Service Standards and protocols
    • Execution of BEO’s and private dining events
    • Ensures proper stock of service supplies (paper goods, menus, linens, etc.)
  • Responsible for maintaining liquor and labor cost goals
  • Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
  • Work with Executive Chef with regards to menu recommendations, participate in tastings and stay abreast of industry trends.
  • Acts as General Manager in their absence.
  • Performs other duties as assigned.
Supervisory Responsibility

This position is directly responsible for leading FOH Managers and hourly staff within assigned restaurant.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education And Experience
  • Bachelor’s degree (BS/BA) Restaurant Management, Hospitality Management or related field preferred.
  • 2 or more years of experience in Restaurant Management required
  • Knowledge of industry trends, menu creation, coaching/training and building Restaurant Management teams required
  • Knowledgeable in Microsoft Office products, restaurant POS, digital scheduling systems, and reservation systems (i.e. Resy) strongly recommended.
  • Excellent written and verbal communication and problem-solving skills.
  • Must be able to work flexible hours and days. Must exhibit top-notch teamwork.

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Paid Time Off


View Job Description

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Italian

Casual Dining, Upscale Casual

Part of Amici Hospitality

SINCE OPENING IN 2007 OSTERIA HAS BECOME ONE OF THE COUNTRY’S MOST CRITICALLY ACCLAIMED ITALIAN RESTAURANTS, EARNING CHEF JEFF MICHAUD THE 2010 JAMES BEARD FOUNDATION AWARD FOR “BEST CHEF: MID-ATLANTIC” FOR HIS WORK HELMING THE KITCHEN.

SIGNATURE DISHES INCLUDE CHICKEN LIVER RIGATONI WITH CIPOLLINI ONIONS AND SAGE; THE LOMBARDA PIZZE WITH BAKED EGG, BITTO CHEESE, MOZZARELLA AND COTECHINO SAUSAGE; AND THE HOUSE-AGED RIB-EYE “FIORENTINA” FOR TWO. COMPLEMENTING THIS MENU IS A FINE SELECTION OF WINE, HANDCRAFTED COCKTAILS AND CRAFT BEER.

CLASSICALLY DESIGNED TO HAVE A WARM, EVOCATIVE AESTHETIC IN AN INDUSTRIAL SETTING, OSTERIA’S SPACIOUS DINING ROOM, GLASS-ENCLOSED PATIO AND PRIVATE DINING ROOMS—INCLUDING A CHEF’S TABLE—MAKE IT THE PERFECT PLACE FOR OCCASIONS OF ALL SCOPES AND SIZES, WHETHER IT’S A QUIET NIGHT OUT WITH FRIENDS AND FAMILY, OR A BOISTEROUS CELEBRATION WITH DOZENS OF GUESTS.

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