Restaurant Manager

Grove Bay Hospitality Group•Coconut Grove, FL

25d•$45,000 - $72,000•Onsite

About The Position

Glass & Vine is seeking for a great leader to work at our beautiful outside venue in Coconut Grove! A Restaurant Manager is to work alongside General Manager and is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff to follow company policies, speaking with guests to address concerns or solve problems, and creating work schedules for restaurant staff. Grove Bay Hospitality Group was created in 2010 with the idea that it would be fully connected to the community. Like our logo, our founders and core team members have deep roots in South Florida. For us, this connection to our community can be in the form of opening a great restaurant, providing new jobs for our fellow Miamians, or even donating our time and resources to the many charities we support. Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. From ingredients to customer service, Grove Bay is committed to delivering only the highest quality across all levels of operation. We believe that if we provide our guests with exceptional hospitality experiences, if we train and take care of our people, and if we’re an active member of our community, then the performance and profits will take care of themselves.

Requirements

High school diploma is a plus
Previous restaurant experience
Prior work as a manager or supervisor
Success with customer service
Training in food safety
Experience with long shifts
Financial literacy
Ability to keep inventory organized
you must show proof of eligibility to work in the U.S.

Responsibilities

Ensuring incoming staff complies with company policy
Training staff to follow restaurant procedures
Maintaining safety and food quality standards
Keeping guests happy and handling complaints
Organizing schedules
Keeping track of employees’ hours
Recording payroll data
Ordering food, linens, gloves, and other supplies while staying within budget limitations
Supervising daily shift operations
Ensuring all end-of-day cashouts are correctly completed
Coordinating daily front- and back-of-house restaurant operations
Controlling operational costs and identifying ways to cut waste
Appraising staff performance
Interviewing/recruiting new employees
Interacting with guests to get feedback on product quality and service levels