Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.25 - $23.75
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
flexible scheduling
Job Description
Dividend Restaurant Group (DRG) is a distinguished hospitality company headquartered in Denver, Colorado, known for its commitment to excellence, innovation, and guest satisfaction. The organization prides itself on its core belief that the foundation of a successful company is built upon the character of its team, the versatility of its systems, and the discipline of its actions. As a guest-first and team-focused company, DRG has earned a successful track record for revitalizing iconic restaurant brands and creating value for all stakeholders involved — from guests and team members to vendors and financial partners. The group operates a portfolio of some... Show More
Job Requirements
- two or more years of restaurant management experience, preferably in fine dining
- college degree in hospitality, business, or related field preferred
- proven leadership and management skills and accomplishments
- extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment
- knowledge of wine, alcoholic beverages sales and service
- strong interpersonal, written and verbal communication skills
- high degree of integrity, professionalism, work ethic, and respect for others
- proven ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems
- experience hiring, training, and developing, evaluating and motivating staff
- ServSafe Certification or equivalent
- full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety
- familiar with Microsoft word products, e-mail, and restaurant computer software
- basic math and business reporting skills
- fluent English required
- working knowledge of Spanish preferred
- able to stand for 6 or more hours at a time
- able to lift and carry up to 50 pounds
- able to work an average of 55 to 60 hours per week according to business demand
- typically works five days per week, but occasionally works six days per week
- must be available to work days, evenings, weekends, and holidays as needed and required
- available to travel for meetings and related business activities as needed
Job Qualifications
- two or more years of restaurant management experience, preferably in fine dining
- college degree in hospitality, business, or related field preferred
- proven leadership and management skills and accomplishments
- extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment
- knowledge of wine, alcoholic beverages sales and service
- strong interpersonal, written and verbal communication skills
- high degree of integrity, professionalism, work ethic, and respect for others
- proven ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems
- experience hiring, training, and developing, evaluating and motivating staff
- ServSafe Certification or equivalent
- full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety
- familiar with Microsoft word products, e-mail, and restaurant computer software
- basic math and business reporting skills
- fluent English required
- working knowledge of Spanish preferred
Job Duties
- assist in managing daily dining room operations to achieve established goals
- ensure the restaurant is appropriately staffed with well-trained team members and meets standards for appearance, set-up, cleanliness, safety, and ambiance
- ensure proper training of team members using approved company training materials and certified coaches
- ensure that guests consistently receive exceptional food and beverages coupled with unparalleled hospitality
- partner with other managers to ensure that each table receives a manager visit and address guest concerns
- supervise and schedule servers, bartenders, bussers, runners, hosts, and the valet station
- coach team members regarding job expectations, procedures, sales goals and methods, and standards for guest relations, knowledge of food and beverage, appearance, professional demeanor, conduct, and teamwork
- communicate job expectations and standards, review job performance, coach and hold team members accountable
- participate in line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards
- maintain a work environment focused on cooperation and team service, open communication, team member involvement, high standards of service and conduct, employee recognition activities, and high morale/satisfaction for team members
- conduct or participate in daily powerful pre-shift meetings and communication of operational updates, information, and issues
- guide team members to build food and beverage sales that meet or exceed guidelines
- monitor and enter data into the POS system, create daily reports, monitor labor costs, follow cash handling procedures, and assist with financial administration
- assist with food and beverage inventories, sales forecasting, ordering and receiving product, purchase orders and invoices, and creating waste/spillage and other product-related reports in accordance with established procedures
- support platinum club, gift cards, and promotional programs
- supplement corporate marketing activities with local efforts to enhance business
- build positive relationships with business and community leaders, regulatory agencies and neighboring businesses
- partner with other managers to ensure compliance with federal, state, and local regulations related to alcohol, food handling, sanitation, safety, and employment
- uphold procedures to safeguard the physical safety and health of all team members, guests, vendors, valets, and visitors
- assist with workers compensation reports, general liability claims, and other reporting as needed
- deliver expected financial results while maintaining brand integrity
- financial accountability by monitoring sales, food and labor cost, and related financial data regularly
- assist with restaurant maintenance, repairs, scheduling services, and inspections
- investigate and implement cost saving and quality improvement measures to maximize guest satisfaction and restaurant profitability
- complete daily, weekly, and other assigned accounting and administrative responsibilities
- complete opening and closing procedures as assigned
- lead and/or participate on project teams and perform other duties as assigned
- meet company’s expected deadlines, timelines and due dates for all administrative tasks
- attend weekly manager meetings providing pertinent information relating to sales, schedules, team member concerns/compliments, staffing
- enhance dining experience via tableside visits and teamwork with dining room staff
- serve as a positive, professional representative of the company at all times
- set an example for customer service and ensure all team members understand Eddie Merlot's objectives for exceptional food quality and hospitality
- create a cohesive team through direct, transparent and frequent communication
- perform all related duties and projects as assigned
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.
You may be also interested in:
Nearby Cities
Jobs By Filter