Cafe Zaffri is brought to you by Chef Mary Attea and the award winning team behind The Musket Room, and Raf's. The General Manager is responsible for managing all Front-of-House operations in accordance with standardized policies to ensure the restaurant runs smoothly, best practices are in place to drive revenue and profitability, and acts as the leader to drive the culture and morale of the team.   

Duties and Responsibilities  
Operations  

• Works with the F&B Director to execute goals for day-to-day operations as well as long-term initiatives to drive sales, manage costs, and grow the business. 

• Manages FOH schedule; ensures the FOH is properly staffed and in line with labor cost goals. 

• Assists with staff responsibilities in partnership with the HR team (including timekeeping adjustments, onboarding, training and development, employee relations, disciplinary action, documentation, terminations, etc.). Supports other managers with sensitive employee conversations and disciplinary action, when necessary. 

• Assists the F&B Director with payroll related information as needed. This includes reviewing and confirming time cards, tips, and paid time off. 

• Works closely with the entire leadership team to promote a strong and unified dynamic—breaking barriers of separation between FOH and BOH. 

• Participates in regular meetings with all managers regarding updates on financials, service, new procedures, and improvements.  

• Develops and oversees FOH staff training for every position. 

• Balances administrative responsibilities with service responsibilities. 

• Participates in training about standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.) 

Service 

• Oversees and manages the dining room team, ensuring that they are performing up to standard and supporting the needs of the restaurant in their given roles. 

• Leads daily pre-shift meetings, manages communication to all staff on system changes, menu updates, reservations and special guests, and other relevant items. 

• Oversees organization, efficiency, and policies pertaining to service in the dining room. 

• Provides daily service reports on performance, sales, and special notes. 

• Prepares materials necessary for daily service, including menus, reservation notes, and floor plans. 

• Enhances and strengthens guest relationships, established and new. 

• Promotes cooperative effort, team spirit, good morale, and positive culture among employees. 

• Resolves complaints from guests in a polite, friendly manner always making sure we follow up when needed. 

• Ensures the entire space looks, smells, and feels great (lighting, temperature, bathrooms, cleanliness, and seating arrangements) 

• Assists with the duties of other employees (i.e. server, food runner, etc.) when necessary, because of an unexpected absence or extra volume.  

• Ensures that all server checkouts and restaurant closing duties are performed daily to standards, delegating this responsibility when appropriate. 

• Performs other work-related duties as assigned. 

Brand 

• Understands and communicates Little Rest Hospitality’s values and brand philosophy to customers and staff and set the tone for a positive work environment. 

• Promotes Little Rest Hospitality’s vision while establishing us as an innovator within our industry. 

• Actively involved in Little Rest Hospitality’s publicity opportunities and community outreach. 

• Walks the talk with who we are and what we stand for internally and externally. 

Sanitation, Hygiene, and Safety 

• Maintains and strictly abides by state sanitation/health regulations and hotel requirements and procedures. 

• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. 

• Inspects the cleanliness and organization of the line and workstations; rectify any deficiencies. 

• Inspects the cleanliness and working condition of all tools, equipment and supplies, ensuring everything complies with standards. 

• Coordinates all repair and maintenance needs for the restaurant in conjunction with the Chef de Cuisine and F&B Director. 

• Fields all complaints of DOH or OSHA/workplace safety violations and actions those items immediately upon receipt. 

• Maintains proper storage procedures as specified by Department of Health requirements. 

Menu Knowledge  

• Maintains a deep understanding of Caffe Zaffri’s food menu, including origins and ingredients. 

• Maintains a deep understanding of Caffe Zaffri’s beverage program and be able to summarize our philosophy and identify our different offerings. 

• Understands different types of allergy restrictions and help communicate potential issues to floor and kitchen staff. 

Qualifications   

• 5-7 years of experience in a supervisory position in a high-volume restaurant. 

• Degree in Hospitality, Culinary Arts, Culinary Management, or similar subject preferred. 

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English. 

• Communicate information effectively and efficiently.  

• Excellent organizational skills and attention to detail. 

• Possesses a positive, results-oriented, team-player mentality. 

• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment. 

• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.   

• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.  

• Demonstrate positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.  

• Excellent time management skills with a proven ability to meet deadlines. 

• Excellent verbal and written communication skills. 

• Excellent interpersonal and customer service skills. 

• Strong analytical and problem-solving skills. 

• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems. 

• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers. 

Essential Functions and Physical Demands 
This job requires meeting specific physical demands to perform essential duties effectively. Reasonable accommodation may be made to enable individuals with disabilities to perform those essential functions. 

While performing the essential duties of this job, the employee is regularly required to:   

• Exert well-paced mobility for periods of up to 12 hours per day. 

• Lift and carry up to 50 pounds. 

• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel. 

• Frequently utilize the stairs, often while lifting and carrying heavy items.   

• Occasionally crouch and climb. 

• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water. 

• Withstand fluctuations in temperature within the work environment, from high heat to below freezing. 

• Be exposed to common allergens and unique ingredients. 

• Handle heavy equipment and machinery. 

• May be asked to travel to visit vendors or different company locations. 

Benefits include:

• 401(k)
• 50% of health insurance covered by the company
• Paid Time Off + Safe and Sick Leave
• Dining discounts
• Continuing education

EEO Statement 

Little Rest Hospitality LLC is dedicated to fostering an inclusive workplace environment where all individuals have equal opportunities. We value talent, skills, and potential, and strive to create an atmosphere that promotes diversity and equality.