Job Description: Restaurant Manager
Reports to: General Manager
About Us
We are a premier destination for plant-forward dining, dedicated to serving food that informs and inspires. Our mission is to shift the cultural paradigm through creativity, wellness, and sustainability. We offer a high-vibration dining experience, sourcing non-GMO, artisanal, and organic ingredients locally and globally. We are looking for a leader who embodies balance, beauty, and wisdom to nurture our team and our guests.
Position Overview
The Restaurant Manager is a leader who embodies our ethos of wellness and sustainability while executing impeccable service standards. You will oversee daily floor operations, drive service excellence, and mentor a team passionate about plant-based cuisine. This role requires a balance of "soft skills"—nurturing a positive, high-energy atmosphere—and "hard skills"—managing costs, labor, and rigorous service protocols.
Key Responsibilities
1. Service & Guest Experience
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Orchestrate Service: Lead floor operations during breakfast, lunch, and dinner services, ensuring a seamless flow from the host stand to the dining room.
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Brand Ambassadorship: Articulate our philosophy to guests, confidently explaining unique ingredients (e.g., adaptogens, tonics, ancient grains) and the sustainable sourcing behind our menu.
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Guest Relationships: Cultivate relationships with regulars and VIPs; handle all guest inquiries and complaints with grace and emotional intelligence.
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Quality Control: Maintain a critical eye for detail, ensuring the dining room environment (lighting, music, temperature, table settings) reflects our luminous and holistic aesthetic.
2. Team Leadership & Development
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Cultural Alignment: Hire, train, and retain staff who not only possess technical skills but genuinely connect with our mission of wellness and sustainability.
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Education: Lead daily pre-shift meetings that educate the team on menu changes, functional ingredients, and beverage pairings.
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Performance Management: Conduct ongoing training, performance reviews, and corrective action in compliance with company HR policies and local labor laws.
3. Operations & Financials
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Financial Acumen: Assist the GM in managing P&L, controlling labor costs through effective scheduling, and managing COGS.
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Health & Safety: Maintain top-tier health department grades; enforce strict sanitation protocols and food safety standards.
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Systems Management: Oversee daily administrative duties including cash handling, opening/closing reports, and reservation management.
Qualifications
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Experience: Minimum 2–3 years of management experience in a high-volume, fine dining, or upscale-casual restaurant.
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Passion for the Brand: A genuine personal interest in plant-based cuisine, wellness, sustainability, or holistic living.
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Operational Excellence: Proficiency with standard restaurant POS and reservation software (e.g., Micros, Toast, Resy, OpenTable).
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Knowledge: Strong understanding of wine, spirits, and non-alcoholic beverage programs (fresh juices, tonics); an interest in biodynamic and organic wines is a plus.
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Availability: Ability to work a flexible schedule, including nights, weekends, and holidays.
Core Attributes
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Mindful Leader: You lead with empathy and calmness, even during high-pressure services.
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Detail-Oriented: You notice the small things—a misaligned table, a guest looking for a server, or music levels that do not match the ambiance.
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Communicator: You possess excellent verbal and written communication skills and can collaborate effectively with the culinary team.
Compensation & Benefits
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Salary: Competitive salary commensurate with experience.
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Benefits: Comprehensive health, dental, and vision insurance.
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Perks: Dining discounts, paid time off, and professional development opportunities.
