Fine Dining Restaurant Manager

Brigantine Restaurants•San Diego, CA

5d•Onsite

About The Position

The Restaurant Manager will oversee and manage the daily operations of the restaurant. The Brigantine Family of Restaurants is a family-owned and operated company since 1969. We pride ourselves on a culture built on our team approach & guest-centered focus, encourage open communication, and thrive on the level of partnership this affords in each of our successful restaurants. Together we work towards our Mission Statement: Every Guest Leaves Happy! It is our goal to create an environment where our guests feel at home and our team members thrive. The Brigantine, Inc. currently has over 20 restaurants across multiple concepts throughout San Diego County, The Brigantine, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, Portside Coffee & Gelato, Dockside, The Fish Market, & Top of the Market.

Requirements

A minimum of 2 years current experience in a fine dining restaurant.
A passion for hospitality & commitment to guest service!
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.
Honesty, integrity, & professionalism.
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.
Deliver superior service and maximize guest satisfaction.
Ensures guest satisfaction with all aspects of the restaurant and dining experience.
Handles guest complaints, resolving issues in an efficient and hospitable manner.
Appraise staff performance and provide feedback to improve productivity.
Ensure compliance with sanitation and safety regulations.
Train new and current employees on proper guest service and hospitality.
Ensures compliance with alcoholic beverage regulations.
Organizes and oversees employee schedules.
Maintains & ensures accurate daily payroll and financial information.
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.
Hires & trains FOH restaurant staff.
Performs other duties as assigned.