Copy of FOH Restaurant Manager

Brigantine Restaurants•San Diego, CA

4h•Onsite

About The Position

The Brigantine Restaurants, a family-owned and operated company in San Diego for over 50 years, attributes its success and longevity to its outstanding employees and managers. They pride themselves on a culture built on a team approach and guest-centered focus, encouraging open communication and partnership. Their mission statement is: Every Guest Leaves Happy! It is their goal to create an environment where guests feel at home and team members thrive. The Brigantine, Inc. currently has over 20 restaurants across multiple concepts throughout San Diego County, including The Brigantine, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, Portside Coffee & Gelato, Dockside, The Fish Market, and Top of the Market. They are always anxious to hear from talented individuals and are prepared to give tools needed for career path development to any level of leadership desired.

Requirements

A minimum of 2 years current experience in a high volume, full-service restaurant.
A passion for hospitality & commitment to guest service!
Honesty, integrity, & professionalism.
An ability to anticipate guests' needs and respond appropriately with a sense of urgency.
Strong coaching skills with a proven ability to motivate & develop team members.
A strong desire to continue developing themselves.
Organizational skills and ability to adapt quickly to any situation.
Knowledge of systems, methods, & practices that contribute to extraordinary guest experiences.
A flexible schedule - able to work a combination of days, nights, weekends & holidays.

Responsibilities

Coordinate daily Front of the House and Back of the House restaurant operations.
Organize and supervise shifts.
Ensures customer satisfaction with all aspects of the restaurant and dining experience.
Handles customer complaints, resolving issues in an efficient and hospitable manner.
Hires & trains FOH restaurant staff.
Train new and current employees on proper guest service and hospitality.
Appraise staff performance and provide feedback to improve productivity.
Ensure compliance with sanitation and safety regulations.
Ensures compliance with alcoholic beverage regulations.
Contributes to controlling costs via labor, food, and beverage cost controls.
Conducts daily inspection of restaurant to ensure compliance with health, safety, food handling, and hygiene standards.
Organizes and oversees employee schedules.
Maintains & ensures accurate daily payroll and financial information.
Performs other duties as assigned.