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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $60,000.00
Work Schedule
Flexible
Benefits
Paid Time Off
Holiday pay
Health Insurance
Vision Insurance
Dental Insurance
Wellness rewards program
Company matched IRA retirement plan
Job Description
The Mayton is a distinguished hospitality establishment located in downtown Cary, dedicated to creating a welcoming and inclusive environment where community, kindness, and quality are prioritized. As a multifaceted venue featuring Peck & Plume, the renowned restaurant along with diverse catering, banquet, and special event spaces, The Mayton offers exceptional culinary experiences and outstanding service to all its guests. Their mission is rooted in a commitment to inspire wonder through innovation and creativity, foster hospitality by cultivating an inclusive culture, pursue excellence with attention to detail and focus on quality, demonstrate intentionality via empathetic engagement and a sense of ownership,... Show More
Job Requirements
- High school diploma or GED required
- ability to work flexible schedule including AM/PM shifts, weekends, and holidays
- ability to be on feet and alert for extended periods
- ability to lift up to 35 lbs
- continuous use of hands and arms
- continuous bending, reaching, and twisting
Job Qualifications
- Minimum of 1 year restaurant/bar management experience
- strong leadership skills with ability to train, coach, develop, and motivate others
- possess or ability to obtain Food Handlers and Tips Certification within six months of employment
- attention to detail
- highest level of integrity and hands-on management style
- experience with Toast point of sales system preferred
- exceptional organizational, operational, and time management skills
- excellent interpersonal skills including tact, professionalism, writing, speaking, and public speaking
Job Duties
- Responsible for daily operations for scheduled business unit (the restaurant or events/catering)
- attend weekly BEO and manager meetings to receive weekly service focus points, discuss upcoming events and programming, and communicate operational needs
- work a variety of scheduled floor shifts to support the team and lead by example, seek efficiencies and improvements for programming, events, menus, and staff training
- monitor that food quality is consistent, appealing, and prepared to guest specifications
- be the expert on managed floor including POS, steps of service, and menus
- interact with guests to obtain feedback on service and food quality
- resolve guest complaints and coordinate with Director of F&B
- utilize guest reviews to inform training focal points
- ensure consistency on each shift for guest perception including set up, team behavior, and cleanliness
- reconcile daily audit materials including timesheets, inventories, void reports, cash drops, and guest ledger entries
- oversee ordering and inventory
- prepare and control payroll for primary unit each pay period
- review employee schedules and punch clocks to control labor costs and meet service and financial objectives
- collaborate on programming and event planning
- prepare monthly budget commentary
- enforce all food safety policies to ensure compliance with FDA and health department regulations
- coordinate cleaning programs and recommend improvements
- enforce human resources policies
- stay informed on hotel updates through multiple communication channels
- interview, coach, and mentor associates to align performance with brand and hotel standards
- help team members establish KPIs and review goals annually
- maintain high level of daily communication with team, guests, vendors, and contractors
- advocate for and sustain team culture rooted in excellence, professionalism, collaboration, learning, and shared success
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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