About Our Client:
Our client is a vibrant, values-driven restaurant group dedicated to creating exceptionalexperiences for their guests and team members. Their culture fosters an environmentwhere passion and professionalism thrive. They are looking for dynamic individuals who areeager to lead, grow, and contribute to a positive workplace.If you are a proven leader passionate about hospitality, keep reading!
THE PERKS:•
Competitive Salary
• Weekly Pay
• Quarterly Bonus Incentive
• Fun & Fast-Paced Environment
• Company contests with experiential trips to exciting beverage and food destinations.
• Significant Growth Opportunities & Internal Promotion
• Management Development Programs
• Benefits including medical, dental, and vision coverage (Full Time)
• Employee Assistance Program focusing on mental health, counseling, and community support
Purpose of the Position:
To champion our client’s culture and operational excellence through the professional leadership of the restaurant team. This is an exempt salaried position reporting directly to the General Manager.
Key Leadership Responsibilities:
• Drive daily operations with enthusiasm and a focus on exceptional guest service.
• Mentor, coach, and develop team members at all levels, fostering a culture of growth and accountability.
• Uphold and exemplify the highest standards of quality, service, and safety.
• Act as a brand ambassador, resolving guest concerns and building community rapport.
• Implement company policies and procedures effectively while managing administrative duties.
Essential Attributes:
• Sets a positive, high-energy pace for all shifts.
• Exhibits strong leadership, a positive attitude, and a growth mindset.
• Passionate about the brand and the industry, with strong operational acumen.
• Excellent communication, interpersonal, and analytical skills.
• Ability to develop all team members and inspire through teamwork.
• Committed to consistent attendance, punctuality, and professionalism.
Primary Responsibilities Include:
Daily Operations:
• Execute opening/closing procedures
• Interact with guests and resolve issues.
• Maintain overall service execution, scheduling, and ordering.
• Lead bar program training and team member coaching/accountability.
Weekly/Monthly Duties:
• Conduct inventory and ordering for bar and beverage programs.
• Oversee promotional events and entertainment scheduling.
• Ensure proper maintenance, cleaning, and organization (e.g., tap lines, keg rooms).
• Manage building maintenance needs.
Key Qualifications:
• At least 21 years of age.
• Food Manager Certification.
• TIPS Certification (or equivalent alcohol service certification).
• Minimum 2 years of management experience in a high-volume restaurant.
• Proven experience in: HR functions (recruiting, training, coaching, policy enforcement), strategic operations, financial controls, cost management, and safety/sanitation compliance.
• Ability to manage inventory, vendor relations, and facility standards.
Physical Demands & Work Environment: This role requires prolonged standing, bending, lifting, and repetitive motion in a fast paced, occasionally loud environment. It may involve occasional travel with short notice and off-site/online training