Working directly under the General Manager and The Beverage Director, the Restaurant Manager, lead and manages the front of house of our 1 michelin stars Restaurant. The Restaurant Manager will help improve our F&B standards while focusing on providing unparalleled hospitality. This position requires flexibility and a wide range of hospitality and service acumen. The Restaurant Manager actively embodies, inspires and teaches skills that will elevate the core values of Bresca.


Key Responsibilities:
• Help write schedule and monitor over-time.
• Participate in performance reviews and disciplinary actions
• Help monitor tip pool on a weekly basis and making proactive adjustments to staff schedules as needed
• Find new ways to increase guest and team satisfaction.
• Be attentive and adjust every aspect of the guest experience as needed to ensure an amazing hospitality and excellent experience
• Help in maintaining service standards and help create new one for the betterment of the restaurant.
• Help hiring, training and retaining team members.
• Help foster a positive and innovative attitude towards challenge
• Actively embody, inspire and teach the tenets of Hospitality to all.
• Help monitoring the book and pushing for higher revenue of the restaurant
• Always look for new opportunities and new ways to do things.
• Help keep the restaurant functioning by pointing out and helping in fixing maintenance issues.
• Ensure a clean, beautifully maintained décor
• Have fun and drive the whole team to do the same. Help create an environment where the team is excited to do more and always push Bresca to the next level.

• Skills and Knowledge:

• Excellent Communication Skills (verbal/oral/listening)
• Excellent Leadership & Organizations Management Skills
• Proficient in Restaurant Systems (Toast/Tock)
• Food & Beverage knowledge with a solid understanding of wines of all regions and spirits
• Understanding of general and local HR Practices/Policies/Procedure.

• Preferred Experience:

• 1/2 years in a leadership position in an upscale / fast paced restaurant, michelin starred preferred
• Knowledge in: POS, Reservation systems, book optimization, scheduling, employee relationship, Inventory, wine and cocktail

Physical Abilities:
• Must be able to stand, reach with arms and hands, bend and stoop, kneel and crouch more than 50% of the time.
• Must also possess the ability to taste and respond to visual and aural cues; must be able to verbally communicate with employees and guests at all times.
• Lifting requirements range from being able to lift between 10 and 50 lbs more than 50% of the time