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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $94,100.00 - $127,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Annual performance bonus
paid vacation days
Paid parental leave
Tuition Reimbursement
friends and family discounts
Job Description
Delaware North's Patina Group stands as a distinguished leader in the premium segment of the restaurant and catering industry, boasting a portfolio of prestigious 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 excels in delivering exceptional dining and catering experiences that set industry standards for quality and hospitality. Delaware North, the parent company, is a globally recognized, family-owned business with over 100 years of legacy, operating diverse hospitality enterprises that include sports... Show More
Job Requirements
- Minimum of 3-5 years of experience as a general manager in business and industry premium dining with multiple locations or fine dining ala carte experience with similar standard of service
- Experience managing multiple locations
- Experience in opening new operating units is a plus
- Servsafe, food safety handler, and training for intervention procedures (tips) certifications preferred but not mandatory
- Experience working with budgets
- Ability to work Monday to Friday to cover 7 AM to 5 PM with some flexibility for evenings, weekends, and holidays to cover special events as needed
- Experience using Microsoft Office Suite programs, point-of-sale systems, online or digital reservation systems
- No degree required
Job Qualifications
- Minimum of 3-5 years of experience as a General Manager in business and industry premium dining with multiple locations or fine dining ala carte experience with similar standard of service
- Experience managing multiple locations
- Experience in opening new operating units is a plus
- Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certifications preferred but not mandatory
- Experience working with budgets
- Ability to work Monday to Friday to cover 7 AM to 5 PM with some flexibility for evenings, weekends, and holidays to cover special events as needed
- Experience using Microsoft Office Suite programs, point-of-sale systems, online or digital reservation systems
- No degree required
Job Duties
- Manage day-to-day cafe and commissary operations with a strong focus on guest satisfaction
- Review financial and performance data to measure productivity, goal achievement, and to 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 P&L accounting
- Establish standard operating procedures for supervising all front of the house team members
- Maintain regular communication with the client and ensure satisfaction with service delivery
- 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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