Original Skiff - Restaurant Manager

Job Summary

JOB SUMMARY

 

Work in partnership with the General Manager to create an operationally stable and efficiently run restaurant on a shift-by-shift basis. Focus on leading with positive communication, pacing great shifts, exemplifying our service standards, creating amazing guest experiences, recognizing great teamwork, monitoring ambience, resolving operational challenges, leading guest turnarounds, maintaining organization, monitoring side work, and bringing closure to shifts while protecting inventory, policies, and securing the business at closure. This Restaurant Manager is a senior management role expected to participate on the highest level of operational planning and execution with the GM, Restaurant Chef, and Sous Chef. 

 

CORE MANAGEMENT SKILLS

• Self-Awareness & Management• Communication & Delegation• Problem Solving & Decision Making• Operational Leadership & Team Building

Responsibilities

PRIMARY RESPONSIBILITIES & EXPECTATIONSOPERATIONAL EXECUTION

Assure consistently executed shifts that achieves our goal of 100% guest satisfaction and an undeniable team win.• Proper, positive, timely, and content rich Compass Meeting every shift• Timely and informative Shift Notes with critique of the shift and critical notes for tomorrow

GUEST EXPERIENCECultivate positive guest experience from reservation waitlist experience, host stand welcome, steps of service, quality food and drink, recognition, and a gracious goodbye.• Leading exemplary shifts with positivity, momentum, and focus on the little extras that result in magic and memories

MANAGEMENT OF STAFFAssist in training, coaching, and leading a team of hospitality hearted professionals that are constantly learning while delivering standard setting shifts and positive guest experiences.• Training & Coaching – Assist in training programs for FOH employees including:• Policies and procedures• Story Worth Living, Why, How, and What• Service standards and product knowledge• Expectations for cleanliness, organization, and attention to detail• Day to day supervision to delivery excellent and standard bearing shifts• Properly handles employee coaching, discipline, or termination process• Schedule and wage management• Oversee the hourly schedules for FOH for proper shift coverage & execution

TEAM BUILDINGBuilds a culture of teamwork and acts as a harmonizing influence through quality relationships• Promotes proper communication, sharing of ideas, cooperation, consensus building, and problem solving any issue within the restaurant and brewery• Speaks in terms of our Story Worth Living, Why, How & What – collectively our cultural values• Collaborates with and provides feedback to GM on FOH team members for inclusion in annual reviews and quarterly feedback sessions

MEETING PARTICIPATIONActively participates in an environment of constant, open, interested, and collaborative communication and planning that leads to a proactive, prepared, and successful business machine.• Daily Compass Meeting & weekly tastings following standard format• Periodic attendance and active involvement in weekly Chef / GM / Senior Leader meeting• Participation in weekly Manager Meeting focusing on accountability, recognition, operational improvements, problem resolution & decision making

SECONDARY RESPONSIBILITIES & EXPECTATIONS

 

BEVERAGE PROGRAM STANDARDSBe knowledgeable about and help deliver ‘Best in Class’ Wine, Beer, Spirits & Cocktail Program by ensuring the following standards are met through open communication and teamwork Bar Manager• Ensure beverage service standards are met• Daily beverage menu updating, accuracy & POS maintenance• Daily 86 list management & communication• Proper standards and controls• Recipes, Pricing, Portion Control, Waste, Theft, Staff Consumption

CULINARY PARTNERSHIPWork in partnership with Chefs and culinary team to create positive, open, and professional relationships that the following standards are met.• Daily menu updating, accuracy & POS maintenance• Quality plate presentation and timely service of all dishes• Proficient product knowledge, local sourcing stories, and tasting opportunities delivered to service team

CONFLICT & CRISIS MANAGEMENTBe a leader in intervening when necessary to resolve disagreements or disputes between staff members.• Maintain a calm demeanor in the face of conflict, adversity, or unanticipated challenges• In case of emergency or crisis, works with GM and owners to provide confident leadership

SPECIAL EVENTS, GROUP DINING & BUTCHERY MANAGEMENT Work with GM and Chefs to assist in executing all la