Restaurant Manager at Waterman Grille (78413)

Providence, RI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $72,000.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

401k Match

employee ownership

employee discount

Job Description

Waterman Grille is a distinguished dining establishment located in Providence, Rhode Island, renowned for its unique setting inside a historic 1871 gatehouse overlooking the scenic Seekonk River. The restaurant is celebrated for presenting a vibrant culinary experience, emphasizing seasonal cooking philosophies that prioritize fresh, local ingredients. Waterman Grille’s menu delights guests with lively flavors and techniques enhanced by the bold char of its wood-fired grill. As part of the esteemed Newport Restaurant Group, Waterman Grille benefits from a strong reputation within New England's hospitality industry, combining great food with exceptional guest service. This upscale restaurant values tradition and innovation, creating...

Job Requirements

Minimum of 3 years experience as a restaurant manager in an upscale, high-volume setting
flexible availability to work days, nights, weekends, and holidays
strong leadership skills
excellent communication abilities
physical ability to stand for extended periods
ability to lift and move 25-50 pounds
commitment to collaborative and respectful workplace practices

Job Qualifications

Minimum of 3 years as a restaurant manager in an upscale, high-volume establishment
flexible schedule to work during days, nights, weekends, and some holidays as needed
strong leadership skills with demonstrated ability to build relationships and manage staff
excellent interpersonal and communication skills
ability to stand for long periods
ability to lift and move 25-50 pounds
collaborative team approach to creating an equitable workplace environment
respectful working relationships

Job Duties

Ensuring a quality guest experience by managing all areas of the restaurant’s daily operations
hiring, training, and development of employees and managers
hands on training and development of all service positions including guest service, etiquette, food and beverage knowledge
oversight of and approval of weekly scheduling
reconciling, invoicing, and inventory management