Restaurant Manager

Innovative Dining Group•Santa Monica, CA

About The Position

BOA Steakhouse, a premier dining destination known for its luxurious atmosphere and exceptional cuisine, is seeking an experienced and driven Restaurant Manager to be part of our team. As a Manager at BOA, you’ll play a key role in delivering world-class service and creating memorable experiences for our guests. This is an exciting opportunity for a leader with a passion for hospitality, who thrives in a fast-paced, high-energy environment. If you’re a motivated leader with a strong track record of operational excellence and a passion for fine dining, we want you to be a part of our dynamic team! A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence.

Requirements

3 years of previous and relevant experience in a high-end, high-volume restaurant.
Must be twenty-one (21) years of age or older.
Possess a strong familiarity with food service regulations and proper food handling procedures.
Demonstrate strong operational skills and excellent customer service skills.
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.
Have the ability to remain calm and composed under pressure.
Excellent communication skills, both written and verbal.
Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
At the time of hire, must have a valid Food Handler Card and a valid Alcohol Awareness Training Certificate.

Responsibilities

Assist the General Manager with staffing, training and development for all hourly front-of-house employees.
Ensure that company standards are met by communicating effectively with our employees and consistently reinforcing our policies and procedures.
Reinforce company rules at all times, including uniform, grooming and timeliness of employees.
Oversee 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.
Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements.
Aid the General Manager in investigating and resolving guest complaints.
Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency.
Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members.
Embody and deliver on exceptional service and hospitality.