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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $16.00 - $24.75
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
competitive salary
bonus potential
beverage education reimbursement
Paid Time Off
Property discounts
health benefits
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Pet insurance
Retirement benefits
Parental leave
Advancement opportunities
community service opportunities
Relocation assistance
Job Description
McGuire Moorman Lambert Hospitality (MML Hospitality) is a distinguished hospitality company renowned for creating some of the world’s most memorable experiences through exceptional food, service, and design. Under the expert leadership of Liz Lambert, Larry McGuire, and Tom Moorman, MML Hospitality focuses on delivering refined hospitality by seamlessly blending storytelling with impeccable attention to detail. The company owns, manages, and operates a collection of unique hotels and properties that embody their vision and values, including the acclaimed Hotel Saint Vincent in New Orleans. With exciting new projects underway in Texas, Colorado, and California, MML Hospitality continues its growth trajectory, committed... Show More
Job Requirements
- Minimum of 2 years of progressive experience in a fine dining restaurant or high-end hospitality establishment, with at least 1 years in a supervisory or managerial role
- strong knowledge of fine dining service standards, wine and beverage programs, and culinary trends
- excellent leadership abilities, with the capacity to inspire and motivate a diverse team
- exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management
- proven track record of achieving financial targets, implementing cost control measures, and driving profitability
- outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure
- proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite
- knowledge of health and safety regulations and compliance standards
- flexibility to work evenings, weekends, and holidays as required
Job Qualifications
- Minimum of 2 years of progressive experience in a fine dining restaurant or high-end hospitality establishment, with at least 1 year in a supervisory or managerial role
- strong knowledge of fine dining service standards, wine and beverage programs, and culinary trends
- excellent leadership abilities, with the capacity to inspire and motivate a diverse team
- exceptional interpersonal and communication skills, with the ability to effectively interact with guests, staff, and management
- proven track record of achieving financial targets, implementing cost control measures, and driving profitability
- outstanding problem-solving skills, with the ability to make quick decisions and handle stressful situations with composure
- proficient in using restaurant management software, POS systems, and Microsoft Office and G Suite
- knowledge of health and safety regulations and compliance standards
- flexibility to work evenings, weekends, and holidays as required
Job Duties
- Support the General Manager in all aspects of operations, including staff management, service, financial performance, and overall guest satisfaction
- assist in recruiting, hiring, training, and scheduling of employees, ensuring a high level of service and professionalism
- supervise and mentor hourly staff to maintain consistent quality standards, efficient workflow, and exceptional customer service
- foster a positive and productive work environment by providing ongoing training, coaching, and performance feedback to the staff, promoting teamwork and professional growth
- monitor and analyze financial performance, including sales figures, cost control measures, and budget management, to maximize profitability and minimize waste
- assist in developing and implementing marketing strategies and promotional activities to attract new customers and retain existing clientele
- participate in and contribute to creative strategies to help grow the current business including programming and incentives to drive traffic
- act as a liaison between guests and management team, promptly addressing any guest concerns or complaints to ensure exceptional satisfaction
- nurture the previous clientele and continue to create new connections in the local community to create a portfolio of regular guests
- collaborate with the culinary team to ensure smooth coordination between the front and back of house operations, including managing food and beverage inventory, maintaining quality control, and optimizing cost management
- uphold the restaurant’s standards, ensuring compliance with health and safety regulations, as well as local, state, and federal laws
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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