Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $60,000.00
Work Schedule
Weekend Shifts
Benefits
competitive salary
performance-based bonuses
Opportunities for career advancement
Employee discounts on food and beverages
A positive and dynamic work environment
Training and development opportunities
health benefits
vision benefits
Dental benefits
Job Description
V&E Hospitality Group is a prominent hospitality company known for its commitment to delivering exceptional dining and entertainment experiences. With a diverse portfolio of bars and restaurants, the group prides itself on creating unique atmospheres that cater to a wide range of tastes and preferences. Their establishments are characterized by a dedication to outstanding customer service and an emphasis on quality and innovation in the hospitality industry. As a leader in the field, V&E Hospitality Group continually strives to set new standards in the restaurant and bar business, ensuring memorable experiences for every patron who walks through their doors.
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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 proactive approach
- Financial acumen and ability to analyze 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 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 with focus on profitability
- Uphold and enforce food safety and quality standards through regular inspections
- Build and maintain strong guest relationships and address feedback proactively
- Manage inventory levels, conduct inventory counts, and place orders for supplies and ingredients
- Collaborate with marketing team to develop and implement promotional strategies and events
- Ensure compliance with local, state, and federal regulations including health and safety standards, liquor laws, and labor laws
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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