Restaurant Manager

Kimpton Hotels & Restaurants•Charlotte, NC

26d•$70,000 - $70,000

About The Position

Create an exciting, innovative, and memorable dining experience for all guests. Lead a well-rounded and knowledgeable front-of-house team. Proper guest service requires a staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest.

Requirements

2 years of management experience in hospitality or similar industry.
Excellent interpersonal communication skills, problem-solving skills, and organizational ability.
Passion for creating and personalizing guest experiences.
Food Handler Certification (if applicable).
Flexible schedule, able to work evenings, weekends, and holidays when needed.

Nice To Haves

Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.

Responsibilities

Daily evaluation of restaurant service performance, coordination of timely food production.
Participates in evaluation of food products, kitchen employee performance, and development of products consistent with our market position.
Develop a selection and pricing strategy of all liquors and wines and supervision of their procurement.
Assist the General Manager in building financial objectives on an annual basis through the budget process.
Assist in meeting the financial targets in the sales area by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds.
Help meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll.
Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing the necessary training as positions open.
All personnel should receive regular, timely and honest evaluations of their performance through the quarterly Kimpton Check-In.
Implement and conduct ongoing training programs for new and existing management and employee staff.
Responsibility for the daily cleanliness of the restaurant both internally and externally by coordinating kitchen cleanliness and service area maintenance with the GM and Chef.
Supervises all non-supervisory service employees.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.