Manager

Lynn, MA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

employee recognition

Job Description

Dividend Restaurant Group is a distinguished company known for its commitment to delivering exceptional dining experiences and operating a portfolio of high-quality restaurants, including the renowned Eddie Merlot's brand. As a hospitality leader, the group aims to uphold the highest standards in food quality, guest service, and operational excellence. Operating within fine dining and premium casual restaurant sectors, Dividend Restaurant Group values its team-oriented culture that emphasizes professional development, community relationships, and innovation in food and beverage services. The group prioritizes staff training through proprietary materials and certified coaching, ensuring consistent brand integrity across its locations.

The role of Manager at Eddie Merlot's within Dividend Restaurant Group is a pivotal position responsible for supporting and assisting the General Manager and Assistant General Manager in managing the daily dining room operations. This managerial position focuses on delivering superb guest experiences by maintaining operational effectiveness, including staffing, training, and coaching team members. The manager ensures compliance with safety, cleanliness, and ambiance standards, actively participates in leadership discussions, and collaborates with other managers across multiple locations to drive continuous improvements.

Responsibilities include overseeing hiring and training of servers, bartenders, bussers, runners, hosts, and valets while fostering a positive, cooperative work environment. The manager is tasked with coaching team members on job expectations, guest relations, food and beverage knowledge, professional demeanor, and teamwork. Monitoring and maintaining operational and financial performance metrics such as labor costs, sales forecasting, inventories, and cash handling are integral to the role. Furthermore, this position supports marketing initiatives, community engagement, regulatory compliance, and safety protocols to protect employees, guests, and vendors.

The ideal candidate will have a college degree in hospitality, business, or a related field with at least two years of restaurant management experience in a fine dining context. They must display strong leadership, communication, and problem-solving abilities, coupled with a deep knowledge of menus, food preparation, wine, and alcoholic beverage service. The candidate must be fluent in English with a preference for Spanish language skills, possess ServSafe Certification, and understand federal, state, and local food safety and labor laws.

The Manager position is classified as exempt and offers a salary range commensurate with experience. The role requires physical endurance, ability to work long hours including evenings, weekends, and holidays, and occasional travel for business-related activities. Dividend Restaurant Group is an equal opportunity employer that provides a supportive and dynamic workplace where employees are encouraged to grow and succeed while delivering memorable dining experiences to guests.

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
college degree in hospitality, business, or related field preferred
strong leadership and management skills
knowledge of menus, food preparation and presentation in fine dining
knowledge of wine and alcoholic beverage service
strong interpersonal communication skills
professional work ethic and integrity
problem-solving abilities
experience hiring, training, and developing staff
ServSafe Certification or equivalent
understanding of food safety and employment regulations
proficiency with microsoft office and restaurant software
fluent English
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
address guest concerns, and constantly strive to improve service and guest satisfaction
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
monitor sales, food and labor cost, and related financial data on a regular basis
assist with restaurant maintenance, repairs, schedule 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 companys 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, both in the restaurant and within the community
set an example for customer service and ensure all team members understand Eddie Merlots 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