Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $95,000.00
Work Schedule
Weekend Shifts
Benefits
401(k) matching
Health Insurance
Wellness resources
401(k)
Paid Time Off
Job Description
Scratch Restaurants was founded by acclaimed Chefs Phillip Frankland Lee and Margarita Kallas-Lee who sought to redefine the restaurant experience by putting a personal spin on traditional dining concepts. The company is known for its artisanal "from scratch" approach to hospitality, which emphasizes craftsmanship, attention to detail, and a deep respect for culinary traditions. Scratch Restaurants currently offers and continues to expand unique dining experiences through their Sushi|Bar and Pasta|Bar tasting menu concepts. This dedication to quality and originality connects all their establishments, making Scratch Restaurants a distinguished name in the upscale dining industry. The company prides itself on fostering... Show More
Job Requirements
- Maintain professionalism in social and work environments including social media
- Ability to multitask and prioritize projects and tasks
- Excellent hygiene and guest focus
- Strong team communication and management skills
- Availability to work evenings, holidays, and weekends
- ServSafe certification is required
- Ability to work collaboratively with Chef de Cuisine and Management
- Proficient in Microsoft Office products and Mac OS
- High school equivalent mathematical skills
Job Qualifications
- High school diploma or equivalent
- ServSafe certification
- Excellent oral and written communication skills
- Proficient in Outlook, Microsoft Office, and Mac OS
- Experience in restaurant management or leadership roles preferred
- Knowledge of Tock and Toast is an advantage
- Strong skills in time management, organization, multitasking, and prioritization
- Guest-focused and team-oriented attitude
- Ability to maintain professionalism and etiquette in all communication
Job Duties
- Oversee all dining and service operations including service and chef teams
- Manage daily planning, labor monitoring, scheduling, and fiscal responsibilities
- Direct oversight of the beverage program including wine, sake, whiskey, and cocktails
- Ensure exceptional guest service and resolve guest complaints professionally
- Conduct employee evaluations, performance improvement plans, and coordinate onboarding with Human Resources
- Prepare bi-weekly FOH shift schedules and monitor guest reservations
- Manage purchasing, inventory control, PlateIQ data input, and maintenance compliance
- Monitor labor and beverage costs to meet budget requirements
- Communicate effectively with Chef de Cuisine, Management, and team
- Handle general inquiries and maintain communication with Reservations Department
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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