Restaurant Manager

We are seeking an enthusiastic and capable Front of House Manager to join our exceptional team of service leaders!
The Bastion Collection, the culinary experts behind Michelin-starred and award-winning concepts including Le Jardinier (at Houston's own Museum of Fine Arts) and L'Atelier de Joel Robuchon, have opened Tavola, an upscale Italian eatery serving dishes that explore the various regions of Italy in a high-energy, ultra glamorous atmosphere. With an ambiance that exudes sophistication and a menu that mirrors its lively setting, Tavola is the epicenter of the Post Oak social scene. Designed as the ultimate "see and be seen" locale, Tavola is a place where patrons can indulge in an authentic Italian culinary experience.

The Front of House Manager assists the General Manager in organizing the activities of the restaurant to maintain the highest company standards of food & beverage quality and service. This individual will focus most of their time on the dining room operations to overview the service staff and ensure that the guests receive the best quality of service per company standards. Working under the General Manager, this role oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation. The Front of House Manager serves as a liaison between the culinary staff and dining room staff during service periods.

Responsibilities:

• Responsible for designing an experience and environment to create lasting guest relationships.
• Graciously greet guests upon their arrival. Act as their main contact throughout the guests experience and offer a fond farewell upon departure.
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction.
• As part of the management team work collaboratively to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Communicate daily with the culinary team, providing current information on flow of service, large parties, and special guests.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with the restaurants accounting policies and procedures.
• Fill in where needed to ensure guest experience is never compromised as a result of operational challenges.
• Know, follow and implement all policies and procedures regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, standards and procedures under supervision of General Manager
• Interact with guest frequently to ensure satisfaction of their dining experience, and to build relationships to develop return clientele.
• Resolve guest complaints and report to General Manager and Executive Chef. Log all guest data appropriately.
• Prepare and deliver daily pre-service meeting.

Qualifications:

• Minimum 3 years service experience working in restaurant or establishment of similar caliber/capacity.
• Minimum 1 years management experience in fine dining restaurant or establishment of similar caliber.
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Associate Degree in Hospitality Management or equivalent Certification preferred.
• Excellent verbal and written communication skills.
• Ability to read, speak and interpret documents in clear English.
• Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary analysis capabilities, and working knowledge of reservation management systems
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis.
• Must be able to multi-task and manage in high volume, and high stress environments.
• Must have manual dexterity to use and operate all necessary equipment.
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours).
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)

Bastion Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.