Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $43,000.00 - $60,700.00
Work Schedule
Weekend Shifts
Benefits
competitive salary
performance-based bonuses
Opportunities for career advancement
Employee discounts on food and beverages
Positive and dynamic work environment
Training and development opportunities
health benefits
vision benefits
Dental benefits
Job Description
The Restaurant Manager role at V&E Hospitality Group is a full-time leadership position entrusted with overseeing all operational facets of the restaurant. This pivotal role involves managing daily activities such as staffing, scheduling, inventory, and cost control to meet financial and operational targets. The manager must maintain exemplary customer service standards, setting the tone for the team and promptly resolving guest concerns to guarantee a superior dining experience. Leading recruitment, training, and supervision of front-of-house and back-of-house teams are key responsibilities, alongside fostering a motivating work environment and providing continuous coaching. Financial stewardship is essential, requiring careful budget management, cost... Show More
Job Requirements
- Ability to move throughout the dining room effectively
- Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs
- Ability to perform reaching and stooping motions
Job Qualifications
- Previous experience in restaurant management including front-of-house and back-of-house operations
- Strong leadership communication and interpersonal skills
- Excellent problem-solving abilities and a proactive approach to addressing challenges
- Financial acumen and ability to analyze and interpret financial reports
- Knowledge of food safety sanitation and industry best practices
- Availability to work evenings weekends and holidays
- Bachelor's degree in hospitality management or related field is a plus
Job Duties
- Oversee all aspects of restaurant operations including staffing scheduling inventory management and cost control
- Maintain a high standard of customer service by setting the example for staff and addressing customer concerns
- Recruit train and supervise restaurant staff including servers bartenders hosts and kitchen personnel
- Monitor and manage restaurant budgets expenses and revenue focusing on profitability targets and accurate financial reporting
- Uphold and enforce food safety and quality standards conducting regular inspections and audits
- Build and maintain strong guest relationships address feedback and enhance the guest experience
- Manage inventory levels conduct regular counts and place orders optimizing vendor relationships for cost savings
- Collaborate with marketing team to develop and implement promotional strategies events and marketing campaigns
- Ensure compliance with all local state and federal regulations including health safety liquor and labor laws
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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