This is a rare opportunity for the right candidate with the perfect mix of warm hospitality and business acumen to join our executive growth team and help lead The Brook into our next expansion phase. Firstly, we need you to help facilitate our newest restaurant opening this summer and all the responsibility and commitment that comes with that challenge.
To learn more about The Brook project as a whole and our Employee Ownership structure, please visit this link: https://cdcgaming.com/commentary/faces-of-gaming-andre-carrier-paying-it-forward/
JOB TITLE: Restaurant Manager
REPORTS TO: F&B Director
JOB SUMMARY:
Overseeing and assist all Opening duties, F&B Administration, Operations and Training, while maximizing the F&B department’s revenues and minimizing the department’s expenses.
Enhance both internal and external guest relations and live the core values of the Eureka Way.
DUTIES & RESPONSIBILITIES
- Food & Beverage Departmental Operations
- Help Train all Front of the House Supervisors / Staff on food service.
- Remain aware of level of service being provided and assist where possible and necessary to assure quality service
- Monitor and resolve guest complaints
- Provide excellent guest experiences & perform table visits
- Monitor and resolve employee concerns and complaints
- Responsible for scheduling all Food & Beverage employees
- Control labor cost by observation of business activity and review of activity levels of comparable historical periods
- Ensure that all F&B SOPs as well as Company policies are being adhered to.
- Implement creative strategies to increase revenues; decrease expenses
- Ensure all cleanliness & sanitation standards are being upheld
- Maintain SafeServ Manager certification and ensure all employee-owners stay certified where required.
- Coordinate opening and closing procedures and floor plans
- Demonstrate team-building experience and promote an atmosphere of teamwork
- Lead by example; build morale and spirit; participative management style; ability to inspire, train, and develop employee-owners for promotion; experience communicating, training, and managing multi-lingual staffs; experience training and cross training employees
- Instill a guest service and "can-do" attitude in all employees; coach employees how to resolve and de-escalate conflicts; maintain a calm, organized approach
- Conduct daily Pre-Shift meetings with staff and maintain employee communication pages and channels.
- Ensure employee-owners’ neat and clean appearance of uniform to company specifications
- Review the Marketing Calendar and ensure that the staff is aware of the upcoming weekly events
- Meet operational goals for labor, sales, staff, bar, food, special events.
- Monitor suppliers to ensure that they efficiently and effectively provide needed goods or services within budgetary limits.
- Establish and/or implement departmental policies, goals, objectives, and/or procedures.
- Assist in maintenance and management of the beverage program including weekly orders and inventories.
- All other duties and responsibilities as assigned.
EDUCATION & EXPERIENCE
You must have experience in opening and operating restaurants.
Three years minimum experience in Food and Beverage Restaurant or Hospitality required.
Hospitality degree or certification preferred.
Job Type: Full-time
Pay: $50,000.00 - $60,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Restaurant type:
- Bar
- Fine dining restaurant
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
Weekly day range:
Work Location: In person