Description

Why We Do It

Be curious. Learn from everyone. Remember, we all have a story to tell, regardless of race, religion, ethnicity, age, or gender. We all dine at the same table. This is how we run our restaurants.

What We Do

We strive to be better than we were the day before. We want to bring people together, guests, staff, friends, family, to break bread, to get to know each other and to have fun while doing it. We create dishes crafted with locally sourced ingredients, supporting our community in any way we can. We provide thoughtful food and beverage experiences.

We offer a comprehensive benefits package for all full-time employees, including free medical benefits for full-time employees.

What Matters

Differences make us better. We are committed to creating a culture that reflects the diversity of our city and all its colorful neighborhoods. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate the differences in people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities, and genders.

What You'll Do

Some of your responsibilities include:

Manage all supervisors in the Restaurant and lead daily line-ups and regular department meetings.
Implement new server, busser, host, and bartender training programs as well as training programs for new and existing management and hourly staff.
Foster opportunities for your team to learn, grow, and develop their skills. Identify talent and provide the necessary training as positions open.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and effectively problem solve.
Daily coordination of timely food production and kitchen cleanliness with the Chef.
Coordinate service area maintenance with floor management, employees, and any outside services. Schedule ongoing maintenance of the physical asset through capital planning as required in the budget process.
Collaborate with sales on contracted groups (intro letter, BEO's, billing, menus).
Develop long term and short-term sales strategy.
Produce and track internal sales goals and incentives.
Manage budgets and forecasts, write annual budgets and capital plans.
Meet the financial targets in the sales area by executing and enhancing the marketing plan, reacting quickly to new opportunities, and running consistently high operation standards.

Requirements

What You Bring

3+ years as a Restaurant GM, Director of Food and Beverage, or Manager in an upscale environment.
Proven systems knowledge and experience with Microsoft suite, POS, reservations system, payroll, and scheduling.
Food Handler Certification, Alcohol Awareness Certification.
Hardworking, dedicated, with a real passion for hospitality.
Able to build strong teams and mentor new leaders.
Flexible schedule able to work evenings, mornings, weekends, and holidays when needed.

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