Restaurant Manager

Role Description:
The Manager is responsible for leading the Lei team before, during, and after service and supporting the business with daily operational duties.

Responsibilities:
Supervising FOH throughout opening, service, and closing.
Managing the floor by interacting with guests, supporting staff, handling reservations and walk-ins, assisting with wine service, and providing a communication bridge between the BOH and FOH.
Overseeing guest relations and time management before and during service.
Menu updates and menu printing.
Opening and Closing Manager duties.
Maintain excellence and cleanliness of the dining room, ensuring that appropriate physical inventory is always available to employees.

Requirements:
2+ years dining room experience in hospitality & management experience preferred
Excellent food and beverage knowledge
Excellent customer service skills
Experience with people management in restaurants
Strong communication and interpersonal skills
Comply with all applicable health, safety, and labor laws at the federal, state, county, and municipal levels
Experience with reservation software (Resy)
Experience with Toast POS
Passion for wine with a desire to learn
Food Handler Certification
Understanding of Microsoft Office applications (Excel, Word, Outlook etc.)
Must be able to perform repetitive moving and lifting of products and supplies
Must be able to stand and walk for extended periods of time
Must be able to lift 30 lbs