Restaurant Manager - Branch & Bird

Branch & Bird•Fort Worth, TX

10d•Onsite

About The Position

Branch & Bird is seeking a motivated, dynamic Restaurant Manager to take responsibility for its restaurant in Frost Tower in downtown Fort Worth. The restaurant offers guests craft beer, cocktails, wine, and dining in a recently renovated dining area, soft seating, or on the Patio Terrace. Its concept is to provide a comfortable “home away from home” where guests want to return. The Restaurant Manager is responsible for the restaurant’s day-to-day operations and staff. The role creates an excellent guest-service experience by establishing service standards and ensuring team members are trained to deliver them. Duties also include cash handling, mise en place, inventory and schedule management, and monitoring food and labor costs. The manager leads, educates, and motivates the team while supporting a positive, fast-paced work environment. The position requires 45–50 hours per week and the ability to work nights, weekends, and some holidays.

Requirements

At least 2 years of experience in a restaurant industry management role.
Must be able to work nights, weekends, and some holidays.
Able to work 45–50 hours per week.
Frequently lift up to 30 lbs. individually and up to 50 lbs. with assistance.

Nice To Haves

Fine dining experience and extensive wine knowledge preferred.
Proficient computer skills, including MS Word and Excel.
High school diploma or GED preferred; no minimum education requirement.

Responsibilities

Build relationships with stakeholders, potential clients, community members, businesses, and guests while championing the brand.
Support staffing and ensure effective work processes, systems, and teamwork are in place to maximize individual and overall performance.
Coach employees with specific feedback, hold the team accountable, and create learning and development opportunities.
Provide professional service and maintain positive relationships through effective, prompt communication; strive to exceed the needs and expectations of internal and external clients.
Frequently interact with guests and customers to gather feedback, recognize outstanding employee service, and improve service delivery.
Anticipate the needs of large groups and high-profile guests to deliver exceptional service.
Create public relations interest through products, service, and events; advocate for the brand and communicate a clear, consistent brand message.
Model strong work ethic and exceptional service delivery for employees.
Review financial performance, inventory, employee engagement, and customer satisfaction data; analyze business information to respond to market conditions and pursue profit margin goals and service improvements.
Conduct detailed walk-throughs to verify maintenance, safety, guest expectations, employee training, and performance standards.
Model and reinforce a positive work environment centered on company values.
Oversee day-to-day restaurant operations and staff.
Ensure service standards and staff training support a flawless guest experience.
Handle cash and oversee mise en place, inventory, scheduling, and food and labor costs.
Lead, educate, and motivate the team.