YOUR KEY RESPONSIBILITIES:
• Adopt an appearance and attire that reflects and reinforces the company’s brand image and service standards
• Comply with the company’s code of conduct, ethics, and all internal policies and procedures
• Promote the company’s vision and values while consistently modeling professional, guest-centric behavior
• Perform tasks as directed to support and contribute toward the achievement of business and operational goals
• Deliver the highest levels of service with precision and attention to detail, consistently exceeding guest expectations
• Ensure all opening, mid, and closing procedures are properly completed in alignment with company standards
• Review daily reservations and forecasts, and coordinate table assignments and waitlist strategies with the Front Office team
• Review and update the restaurant’s food and beverage menu items regularly in coordination with culinary leadership
• Engage with guests throughout service to ensure satisfaction and immediate resolution of any concerns
• Prepare weekly staff schedules and monthly attendance reports; conduct daily briefings and regular team meetings to ensure effective communication
• Monitor and manage operational budgets, control inventory, minimize costs, and analyze financial reports to ensure targets are achieved
• Oversee the purchasing and receiving processes, ensuring accuracy and compliance with approved supplier lists
• Generate ideas, plan promotions, and assist with implementing initiatives that drive revenue and guest engagement
• Recruit, train, develop, and lead a high-performing restaurant team focused on guest satisfaction and operational excellence
• Monitor team performance, conduct regular performance reviews, and define KPIs and career development goals
• Provide coaching and create personal development plans for team members to encourage growth and improve performance
• Support senior management in developing and executing strategic business and marketing plans for the restaurant
• We recognize we are in the hospitality industry and that may require us to provide lateral service.
• We will on occasion call for each individual in the team to. on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.
ADDITIONAL RESPONSIBILITIES:
• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with team members using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
SPECIFIC JOB KNOWLEDGE & SKILLS:
• High School Diploma or equivalent education required; Bachelor’s Degree in Hospitality Management or related field preferred
• Minimum of 5 years of leadership experience in restaurant operations, preferably within an upscale or luxury lifestyle hotel or restaurant environment
• Strong knowledge of food and beverage service standards, guest relations, dining room operations, and team management
• Proven ability to lead high-performing service teams while maintaining a focus on guest satisfaction and operational efficiency
• Experience with restaurant reservation and POS systems; knowledge of OpenTable, MICROS, or similar systems preferred
• Excellent verbal and written communication skills in English; additional languages are a plus
• Ability to remain composed under pressure while multitasking and responding promptly to guest or team needs in a fast-paced environment
• Must be able to stand or walk for a minimum of eight hours per shift and work varied hours including evenings, weekends, and holidays
• Must be observant, proactive, and capable of making quick, effective decisions in high-pressure scenarios
• Physical ability to twist, push/pull carts, reach, bend, climb stairs, and lift or carry items as needed
• Ability to consistently push or lift items weighing 20 lbs or more
• Strong understanding of federal, state, and local laws relating to labor, occupational safety and health, wage and hour compliance, and food service sanitation
• Demonstrated strategic thinking and business awareness, with the ability to align daily operations with broader organizational goals
• Additional language ability preferred.
• All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.
All your information will be kept confidential according to EEO guidelines.