Restaurant Manager| Ensemble Arts

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Overview

The Restaurant Manager is responsible for the efficient, professional and profitable operation of the venue.  The Restaurant Manager oversees all f/t and p/t positions and ensures full compliance with state and federal labor laws, sanitation, food-related ordinances, and alcohol service regulations.  

The Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion.  The Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. 

This is a key position for the effective and profitable operation of the business.  They must maintain excellent attendance and be available to work evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.   

 

This role will pay a yearly salary of $75,000 to $85,000.

 

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

 

This position will remain open until March 28, 2024

Responsibilities

• Foster and always maintain positive guest relations and resolve guest complaints, ensuring guest satisfaction. 

• Anticipate guests’ needs, respond promptly, and acknowledge all guests. 

• Foster and promote a cooperative working climate, maximizing productivity and employee morale. 

• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication. 

• Keep the General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action. 

• Proficient in Payroll Management  

• Adept at revenue forecasting and data analysis 

• Work with management team to increase guest counts and develop a loyal guest base. 

• Complete job responsibilities and performance objectives in a timely and effective manner.  

• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness. 

• Maintain low staff turnover rate and high morale. 

• Participate in the recruiting and hiring of high-quality employees, including managers. 

• Participate in the supervision, development and, when necessary, and termination of employees. 

• Operate ethically to protect the image of Rhubarb Hospitality Collection 

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. 

• Support General Manager with ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. 

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. 

• Ensure that proper security procedures are in place to protect employees, guests, and company assets. 

• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly if a guest or employee is injured. 

• Conduct daily walk-through of the restaurant to determine areas that would need attention or repair. 

• Be physically present on the floor during service to ensure service standards. 

• Guide, direct, and train service staff; observe the flow of guests and aid. 

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appea