Pistache, General Restaurant Manager, DJT Airport

Retail and Dining Positions•West Palm Beach, FL

7h•Onsite

About The Position

The General Restaurant Manager at Pistache French Bistro is responsible for leading restaurant employees and managers, delivering positive guest experiences, maintaining operational and food-safety standards, and achieving sales and profitability goals. The role includes recruiting, training, coaching, and developing team members; overseeing restaurant service, food preparation, cleanliness, and compliance; managing schedules, labor, purchasing, costs, and financial performance; and ensuring accurate administrative and closing procedures. The manager must be visible and accessible to employees, guests, and airport partners, and adapt effectively in a dynamic, fast-paced airport environment. The position requires working various shifts in a team-oriented, 7/365 operation, with scheduling determined by business needs.

Requirements

5–7 years of experience in a full-service restaurant.
Obtain and maintain a current ServSafe Food Manager’s Certification within six months of hire or promotion.
Ability to lift at least 25 pounds and perform job functions involving standing, bending, reaching, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in environments with varying temperatures.
Proficiency in reading, writing, Microsoft Office Suite, and mathematics.
Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
Ability to work various shifts in a team-oriented 7/365 environment; schedule is determined by business needs.
Ability to work effectively as part of a team in a dynamic, fast-paced environment and communicate professionally with varied patrons and team members.
Ability to coach direct reports and peers, respond constructively to feedback, and demonstrate leadership and problem-solving skills.

Nice To Haves

Bachelor of Science degree in hotel or restaurant management; a combination of practical experience and education may be considered as an alternative.

Responsibilities

Recruit, interview, train, coach, evaluate, and develop team members and managers; set expectations and performance goals, provide feedback, and recognize strong performance.
Promote associate engagement, maintain open communication, and hold regular meetings to assess team morale.
Ensure positive guest service; investigate and resolve food-quality and service complaints, responding with a resolution within 24 hours.
Maintain restaurant cleanliness, food quality and presentation, dress-code standards, and a visible management presence.
Monitor team and operational systems, and take corrective action as needed.
Promote a safe and healthy environment; ensure HACCP initiatives and sanitary food-handling and cleanliness practices are followed.
Ensure consistent food preparation and service, and use opening and closing checklists and procedures appropriately.
Verify nightly, weekly, and monthly closing procedures, paperwork, time adjustments, voucher information, and invoice data entry are completed accurately.
Analyze financial data and take action to achieve sales, profitability, labor, payroll, and food-cost goals.
Oversee food and beverage purchasing, quality, cost control, recipe and portioning standards, supply purchases, utility usage, and other expenditures.
Complete personnel and payroll administrative duties accurately, on time, and in accordance with company procedures.
Maintain security and loss-prevention procedures and a safe environment; promptly complete accident reports when an associate or guest is injured.
Review financial information and cost and budget goals with the management team, and identify and address opportunities.
Use and understand restaurant hardware and software systems for inventory, purchasing, forecasting, scheduling, timekeeping, email, and electronic filing.
Adapt to changing circumstances, solve problems, and collaborate on improvements to departmental performance.
Work efficiently, delegate and empower others, ensure compliance with operational standards and company policies and applicable laws, and sustain performance under stress.
Communicate clearly with different audiences and provide leadership, direction, motivation, and accessibility to management and staff.