Restaurant Manager - Baltaire

Baltaire•Los Angeles, CA

24d•Onsite

About The Position

Alliance Hospitality Group is a growing company seeking team members to grow with them. They are looking for a Restaurant Manager for Baltaire, a high-end steak and seafood eatery that will provide Angelinos with an enticing combination of succulent steaks, delectable seafood dishes and cultivated mixology with sophisticated old-school service in a modern, fine dining setting. The concept will also serve as a sought-after lunch destination, with a day menu offering an array of salads and lighter entrees at a lower price point. The restaurant offers a unique and invigorating ambiance with a terrace, an interior dining space with a skylight, music from a grand piano, and an indoor fireplace. It is also suitable for corporate meetings, private parties, award banquets, or VIP restaurant functions, with a private dining area designed as an elegant event space.

Requirements

5+ years of guest related experience in the food & beverage service and/or retail industry; or equivalent combination of experience and education.
Must have at least 2 years supervisory experience.
Must have experience and knowledge or ABC laws for legal sale of alcohol.
Ability to lift up to fifty pounds and stand for long periods of time.
Must be available to work nights, weekends and/or holidays when required.
Displays a pleasant disposition.
Maintains a high level of integrity.
Ability to anticipate challenges before they arise.
Ability adapt to different situations in a rapidly changing environment.
Reliable
Ability to perform all the duties of this job successfully.
Thoughtful and thorough communication with all team member, guest and management via written and verbal communication.
Ability to de-escalate stressful situations.
Ability to identify areas of opportunity and be solution focused.

Responsibilities

Supervise and coordinate activities of employees during the shift.
Establish and maintain continual education regarding Service Standards and guest-focused hospitality through preshift meetings, team meetings and throughout service daily.
Ensure alignment of service focuses with GM and ensure all managers on the FLINT by Baltaire team are focusing and promoting these areas of education and development.
Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel.
Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately.
Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
Inform General Manager of violations to restaurant policies regarding personnel and so they may administer prompt, fair and consistent corrective action for any and all violations or company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Provide advice and suggestions to GM and AGM as needed.
Check the quantity and quality of received products (food, beverage, supplies) during the shift.
Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift.
Ensure consistency in the delivery of the entire restaurant concept.
Responds in a professional manner when faced with tough situations.
Create a motivational environment with open and effective communication.
Mentor and coach front of house team.
Help to manage labor hours by encouraging efficiencies and helping as needed.
Other duties, responsibilities and activities may change or be assigned at any time with or without notice.