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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $81,900.00 - $110,600.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Annual performance bonus
paid vacation days
Paid parental bonding leave
Tuition Reimbursement
Friends-and-family discounts
Job Description
Delaware North's Patina Group is a distinguished leader in the premium segment of the restaurant and catering industry, renowned for operating high-profile venues such as Lincoln Center, Walt Disney World, Disneyland, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Recently recognized as one of America's Top 25 restaurant groups by Nation's Restaurant News, Patina Group exemplifies excellence in hospitality and culinary experiences. As a part of Delaware North, a family-owned company with over a century of history, employees are not just team members but integral parts of a global legacy. The company’s operations span across iconic locations... Show More
Job Requirements
- Minimum of 3 years of experience as a general manager in a full-service restaurant, hotel, or other food and beverage location with similar volume, capacity, and standard of service
- strong wine and bar knowledge
- experience working with and understanding profit and loss statements
- ability to work flexible hours including nights, weekends, and holidays
- experience using Microsoft Office Suite programs, point-of-sale systems, and online or digital reservation systems
Job Qualifications
- Minimum of 3 years of experience as a General Manager in a full-service restaurant, hotel, or other food and beverage location with similar volume, capacity, and standard of service
- strong wine and bar knowledge
- sommelier certification from Court of Master’s or WSET highly valued but not mandatory
- preferred certifications include ServSafe, Food Safety Handler, and Training for Intervention Procedures (TIPS)
- experience working with and understanding profit and loss statements
- able to monitor budgets and manage service and labor costs
- ability to work flexible hours including nights, weekends, and holidays
- experience using Microsoft Office Suite programs, point-of-sale systems, and online or digital reservation systems
- no degree required
Job Duties
- Manage day-to-day restaurant operations with a strong focus on guest satisfaction
- review financial and performance data to measure productivity, goal achievement, and identify cost reduction and program improvement opportunities
- oversee workforce planning, training, sales tracking, labor tracking, petty cash, deposits, inventories, ordering, account payables and receivables, and profit and loss accounting
- establish standard operating procedures for supervising all front-of-the-house team members
- collaborate with the Executive Chef on standard operating procedures in the front and back of the house to ensure food and menu specifications, food handling and food safety requirements, receiving, and storage procedures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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