Restaurant Manager - 1909

Leigh Enterprises•Temecula, CA

2d•$72,000 - $90,000•Onsite

About The Position

1909 Gastropub in Old Town Temecula is seeking an experienced Restaurant Manager who is passionate about providing an exceptional guest experience while leading and managing a high performing team! We pride ourselves on our craft cocktails, excellent food, and extraordinary guest experience! Our ideal candidate will have a passion for food, guest experience, and team while maintaining the highest level of service! We believe great hospitality starts with great leadership, and we are looking for a leader who inspires excellence, creates meaningful connections with guests and team members, and helps cultivate a welcoming, energetic, and service-focused culture. Excited to hear more? Strive on High Energy and Busy Environment? Love to Lead? We are looking for someone to join our Management Team that has strong interpersonal and communication skills, is a strong problem-solver, and thrives while working under pressure in a fast-paced environment.

Requirements

Minimum 3 years management experience at a high-volume restaurant or bar
1 year of craft cocktail and craft beer experience
Must be at least 21 years of age due to Liquor Licensing Requirements
Flexible hours including mornings, nights, weekends, and holidays
Able to coach new hires and motivate team members
Has managed a team of at least 40 employees
Ability to direct a large team and high-volume restaurant with 280 seats
All positions often include lifting/moving/loading of 25-pound items and occasionally up to 75 pounds.
While performing the duties of this job, the employee is frequently required to stand, walk, sit, talk or hear, use hands and/or reach with hands and arms, climb, balance, stoop, kneel, crouch, crawl, taste and smell.
Specific vision abilities required by this job include close vision, at least 20" or less; distant vision at 20' or more and color vision (ability to identify and distinguish colors), peripheral vision (ability to observe an area that can be seen up and own or to the left and right while eyes are fixed on a given point), depth perception (three-dimensional vision, ability to judge distances and spatial relationships), and the ability to adjust focus.

Responsibilities

Actively involved and Responsible for the day-to-day operations of the restaurant
Interviewing and Hiring of all team members
Training new and current team members and ensure they follow guidelines and processes to provide exceptional service.
Supervising the day-to-day tasks and holding team accountable.
Ensure compliance with health and safety regulations. Educate team members on proper food handling, safety, hygiene and quality guidelines
Team Recognition – demonstrate and implement constant recognition to create and enhance high performance teams.
Team Development / Promotions
Continuous and effective communication within your management team and your staff
Own and Manage schedules for your team
Control operational costs and identifying ways to cut waste