Restaurant Manager

Raleigh, NC, USA|

Job Overview

Compensation

Salary

Exact $60,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Holiday pay

Wellness rewards program

Company matched IRA retirement plan

Job Description

The Mayton is a distinguished hospitality establishment located in downtown Cary, known for its commitment to quality, kindness, and fostering a welcoming community atmosphere. This vibrant venue offers guests a unique respite where everyone feels valued, blending innovation and creativity with exceptional service to inspire wonder and delight. The Mayton is deeply rooted in core values that emphasize hospitality, excellence, intentionality, and community cultivation, making it a premier destination for diners and event-goers alike. With a focus on delivering an inclusive culture and a home away from home, The Mayton strives to create exceptional experiences through meticulous attention to detail and a passionate pursuit of quality. The organization champions empathetic engagement, anticipatory service, and a strong sense of ownership among its team members, fostering collaboration and community engagement as central tenets of its success.

The role of Food & Beverage Manager at The Mayton is a dynamic and integral position responsible for overseeing daily operations within the food and beverage service domains, including restaurant management, catering, banquet services, and special event venues. Reporting directly to the Director of Food & Beverage, this position is pivotal in ensuring outstanding guest experiences, efficient operations, and strict adherence to safety and quality standards. The manager will work cross-functionally with various hotel departments and management teams to drive revenue growth, control operational costs, elevate both guest and associate satisfaction, and maintain superior product and service standards. This leadership role requires a candidate who not only possesses comprehensive knowledge of food and beverage service processes but also demonstrates strong operational capabilities and effective employee training techniques. The ideal candidate will be passionate about hospitality, exhibiting a hands-on management style with high standards of professionalism and commitment. They will lead by example, inspire and motivate their team, and be proactive in identifying opportunities for innovation and improvement.

Responsibilities of this role include managing scheduled business units, ensuring food quality and consistency, engaging with guests to gather feedback, resolving complaints, and collaborating on event programming and scheduling. The Food & Beverage Manager is also charged with financial oversight such as payroll preparation, inventory management, and cost control. Moreover, maintaining compliance with health and safety regulations, enforcing company policies, and fostering a positive team culture rooted in service excellence are key aspects of this position.

This full-time role offers a starting salary of $60,000, commensurate with experience. In addition to competitive compensation, The Mayton provides a comprehensive benefits package that includes paid time off, holiday pay, company-sponsored health insurance covering vision and dental, wellness rewards programs, and access to a company-matched IRA retirement plan. Candidates should be prepared to work flexible schedules including mornings, evenings, weekends, and holidays, reflecting the dynamic and guest-focused nature of the hospitality industry at The Mayton.

Job Requirements

High school diploma / ged required
Ability to work a flexible schedule to include am/pm shifts, weekends, and holidays
Ability to be on your feet and alert for extended periods of time
Ability to lift up to 35 lbs as needed
Continuous use of hands and arms
Continuous bending, reaching, and twisting

Job Qualifications

Minimum of 1 year restaurant/bar management
Strong leadership skills and the ability to train, coach, develop and motivate others
Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment
Attention to detail
Highest level of integrity and a hands-on management style
Experience with Toast point of sales system preferred
Exceptional organizational and operational skills, and detail-oriented with proven time management skills
Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking
Ability to work a flexible schedule to include am/pm shifts, weekends, and holidays

Job Duties

Responsible for daily operations for scheduled business unit (the restaurant or events/catering), ensuring the quality and standards set forth by the Director of Food & Beverage
Attend weekly BEO and manager meetings to receive weekly service focus points, discuss details of upcoming events and programming, and communicate any operational needs or service bottlenecks
Work a variety of scheduled floor shifts throughout the week to fill in staffing gaps, support the team, and lead by example, using any down time to find efficiencies, generate ideas for programming, events, and menus, and find areas of improvement for staff training
Monitor that food quality is consistent, appealing, and prepared to guest specifications
Be the expert on whatever floor you are managing – understand the POS, steps of service, and menus inside and out
Interact with guests to obtain feedback on quality of service and food in outlets
Resolve guest complaints and coordinate with Director of F&B to resolve issues
Utilize guest reviews to inform training focal points
Ensure consistency on each shift for guest perception – notice the small details (are we set up in time, is the team off their phones, do we have clean menus, are the tables wiped, is our host present etc)
Reconcile daily audit materials (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries)
Oversee necessary ordering and inventorying
Prepare and control payroll for your primary business unit each pay period
Review employee schedules and punch clocks to eliminate unnecessary labor overages and to ensure that guest service, operational needs, and financial objectives are met
Collaborate with the Director of F&B and other managers, to brainstorm programming and events
Prepare monthly commentary to influence yearly budget
Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department
Coordinate cleaning program for your primary business unit and making recommendation for improvements
Enforce Early Bird Night Owl / Peck & Plume human resources policies across all employee and guest interactions
Stay informed on hotel updates through websites, newsletters, meetings, and internal communications to keep your teams well-connected to initiatives and programming
Interview, coach, and mentor associates to ensure performance aligns with brand and hotel standards, grounded in The Mayton’s core values
Help team members establish KPIs and review goals annually
Maintain a high level of daily communication with team members, guests, vendors, and contractors and always with professionalism and maturity
Advocate for and sustain a team culture rooted in service excellence, professionalism, collaboration, fun, learning, and shared success