Restaurant Manager

Dué Cucina Italiana•Seattle, WA

8d•Onsite

About The Position

Due' Cucina Italiana is looking for a Restaurant Manager to join our Seattle area team. At Due’ Cucina Italiana we love food that is real, fresh and authentic. We serve homemade pasta bowls and other dishes inspired by the best of the Italian tradition. All of our dishes are cooked fresh from scratch every day, including our pasta that is extruded in the pasta lab right inside our restaurant. Learn more about our story at www.duecucina.com. We are looking for team members who are passionate about and place value on: Treating customers as family Leading by example Helping one another Working hard (and having fun while doing it!) Being open and honest Being humble The Restaurant Manager leads the front and back of house teams and maintains high standards of restaurant cleanliness, food quality, and facility management.

Requirements

Prior experience as restaurant assistant manager, general manager, supervisor, shift lead, crew lead, team lead is highly desirable.
2 years’ experience in a high volume restaurant environment required.
High-energy, proactive individuals who thrive in a dynamic, fast-paced environment
Ability to work (and have fun!) in a diverse team
Ability to work under stress
Attention to detail
Passionate about food
A good understanding of FOH and BOH operations
Possess a Food Handler’s card
Possess an Alcohol Server Training Permit
Possess a Certified Food Protection Manager Certification (can obtain after hire, course fees paid by Due Cucina)
Ability to stand continuously throughout an 8-hour shift
Ability to lift and carry up to 50 pounds
Comfortable bending, reaching and moving quickly
Ability to work evenings and weekends
Ability to work on a flexible schedule and fill in shifts when needed
Must be at least 21 years of age

Nice To Haves

Culinary school background a plus

Responsibilities

Demonstrate and uphold our company core values at all times.
Directly supervise and support team members across all shifts.
Lead the hiring process: interview candidates, make hiring decisions, and complete all onboarding paperwork.
Oversee daily operations of both Front of House and Back of House with a strong focus on labor and food cost control, profitability, safety, sanitation, and sales growth.
Regularly monitor staffing, inventory, food costs, and labor; make timely adjustments based on sales volume and business needs.
Review business reports in a timely manner to identify trends and areas for improvement.
Ensure full compliance with regulatory agencies and internal policies; provide coaching, feedback, and training to team members as needed.
Report store performance to your supervisor on a regular basis.
Anticipate and address employee or store-level issues promptly by initiating appropriate corrective actions.
Foster a positive working environment through effective communication, relationship-building, and consistent team training.
Create and maintain daily schedules to ensure adequate coverage and operational efficiency.
Be on-call to manage call-outs and ensure coverage.
Uphold customer service standards by responding to guest complaints respectfully and promptly using designated communication tools.
Communicate effectively and promptly with executive leadership and HR teams.
Lead your team by example, ensuring alignment with company values and expectations.
Oversee maintenance of restaurant equipment and ensure all tools function correctly and safely.
Perform other duties as necessary and assigned.

Benefits

Competitive compensation, $80,168.40 annual salary (does not include bonus potential)
Additional bonus potential based upon restaurant performance
Medical Insurance that includes an Employee Assistance Program
Dental Insurance
Vision Insurance
Paid sick time
Paid time off
Free meals on shift
A fun and friendly work environment
Employee dining discount at all Due' Cucina locations