Restaurant Manager

3 years

Job Description

The Restaurant Manager reports directly to the Director of Operations and collaborates with all departments and team members as needed. The Restaurant Manager is a hands-on position and must lead by example with enthusiasm, organization and understand the culture of hospitality.

The Restaurant Manager oversees the flawless execution of superior service at the restaurant and events and will be responsible for training all staff. They will be responsible for each meal period or event from start to finish.

The Restaurant Manager will ensure a great work environment, touching tables to ensure guest satisfaction, maintaining all sales, inventories/costs and upholding all company policies and standards, including safety and sanitation. In addition, a strong understanding of a la carte service, banquets and private events is required.

Job Requirements/Qualifications:

• Uphold the Catalyst vision statement and standards
• Understands excellent service and the culture of hospitality
• Guide a team in order to execute a high level of service at every position consistently
• Lead by example, be proactive, positive and continue to cultivate our company culture
• Treats guests and all team members with respect and professionalism
• Passionate about food, beverage, service and hospitality
• Possesses excellent written/verbal communication and presentation skills

ADMINSTRATIVE:

• Develop service standards for the restaurant
• Interview and hire employees that exemplify the Catalyst vision
• Terminate employees that fail to adhere to Catalyst standards and violate the Catalyst handbook.
• Train the Front of House Team according to standards and ensure FOH maintains standards
• Daily Closing Procedures (daily server tip outs, reconciling Daily Sales Report, daily log, etc.)
• Staff schedule
• Manage OpenTable, Toast
• Coordinate opening and closing procedures

OPERATIONS:

• Oversee the cleanliness and maintenance of all restaurant, banquet and service/storage areas
• Report and address maintenance issues
• Expedite meals when the chef steps away
• Liaison between the Front of the House and Back of the House
• Manage private event space for proper preparation and turnover for the next event as needed
• Effectively handle with staff queries and problems

GUEST RELATIONS:

• Act as the primary contact with guests in the dining room and for events
• Ability to resolve conflict while maintaining positive working relationships/mentoring line staff to do the same

BENEFITS:

• 401K
• Medical/Dental/Vision
• Paid Vacation
• Holidays (we are closed for the following holidays unless there is an event):

New Years Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k

Leadership

Team Management

Conflict Resolution

Customer Service Orientation

Proactive Problem Solving

Attention to Detail

Time Management

Interpersonal Skills

Adaptability

Mentorship

Crisis Management

Event Coordination

Staff Development

Operational Efficiency

Communication Skills

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