Manager - BOA Steakhouse Napa

Innovative Dining Group•Napa, CA

1d•Onsite

About The Position

BOA Steakhouse is now hiring a RESTAURANT MANAGER to join our team! BE A PART OF OUR TEAM at BOA Steakhouse located at the Casa Mani Resort. BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Napa.

Requirements

3 years of management experience in a high-end, high-volume restaurant.
Possess a strong familiarity with food service regulations and proper food handling procedures.
Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems.
Be a creative thinker who can run the restaurant while generating new sources of revenue.
Demonstrate strong operational skills and impeccably high standards of service.
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure.
Be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic.
Must be twenty-one (21) years of age or older.
Must possess a valid Food Handler Card and Alcohol Awareness Training Certificate at the time of hire.
Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.
Must be able to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.

Responsibilities

Provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved.
Acts as a liaison between team members and management.
Executes each shift at the highest level of hospitality and acts as an extension of management when working service.
Creates a positive work environment for employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence.
Assists the General Manager with staffing, training and development for all hourly front-of-house employees.
Ensures that company standards are met by communicating effectively with employees and consistently reinforcing policies and procedures.
Reinforces company rules at all times, including uniform, grooming and timeliness of employees.
Oversees all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff.
Assists the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements.
Aids the General Manager in investigating and resolving guest complaints.
Oversees restaurant repairs and preventative maintenance to ensure optimum operational efficiency.
Ensures compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members.
Embodies and delivers on exceptional service and hospitality.