Our restaurant is looking for an energetic, professional staff member with a desire to grow in the hospitality industry and who thrives in a fast-paced service environment. The focus is on providing a superior customer experience and working as a manager to help lead the team to excellence. 

If you are an outgoing, confident, positive, focused, mature, reliable, empathetic, attentive, discreet, responsible, and accountable, team player but equally able to work independently and without supervision, and is well presented. WE WANT TO TALK TO YOU!!

The ideal candidate will possess experience in the hospitality industry in addition to superior customer relations skills. Excellent communication is essential to building a rapport with guests and the ability to lead a team. The successful candidate will be able to demonstrate the following;

Job Description:

• Effectively manage team members, including FOH & BOH departments, to ensure team objectives and sales goals are being carried out.
• Work with the Human Resources Department to ensure policy and procedures are adhered to every day.
• Assist Human Resources and General Manager department in employee hiring, interviews, disciplinary actions, and coaching by scheduling HR meetings with staff members and potential candidates.
• Update and streamline A la Carte SOP’s, and assist in the training of staff.
• Monitor comp/void reporting, including but not limited to all supervisors, and managers comps/voids.
• Keep Tabit menu items, payment methods, discounts and voids up to date.
• Change any floor plans and revenue centers as needed.
• Oversee tip reporting and payroll efforts on a nightly basis
• Provide daily walkthroughs to inspect the restaurant as well as upkeep of all building and equipment (FOH & BOH) maintenance and cleanliness and report them to maintenance in a timely fashion. Upholding Department of Health standards at all times. This can be done by completing professional opening and closings.
• Observe the flow of guests, and assist management, captains/supervisors, and staff in expediting smooth a la carte events.
• Be physically present on the floor, during a la carte to ensure service standards and guest satisfaction.
• Oversee and provide exemplary customer service, including but not limited to maintaining customer relationships and ensuring repeat customers by providing upselling products and services and taking care of any customer concerns or complaints quickly and professionally.
• Communicate with Chef De Cuisine and/or executive regarding pace of service, special needs, general guest satisfaction, and enforce disciplinary actions, as needed.

Office Duties/ Responsibilities:

• Identify short and long-term strategic and financial goals for team members and implements metrics to evaluate performance as an individual and as a team
• Effectively manage the restaurant's cash resources
• Analyze daily, weekly and monthly trends to identify future needs and obstacles to achieving goals
• Operate with an open-door policy, listen to and understand requests of the team, respond with appropriate corrective actions, coach, and provide accurate information to the Human Resources department in a timely manner.