Restaurant Manager - Baltaire

Baltaire•Los Angeles, CA

8d•$80,000 - $90,000

About The Position

Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. Our Concept A high-end steak and seafood eatery that will provide Angelinos with an enticing combination of succulent steaks, delectable seafood dishes and cultivated mixology with sophisticated old-school service in a modern, fine dining setting. Our concept will also serve as a sought after lunch destination, with a day menu offering an array off salads and lighter entrees at a lower price point. Atmosphere Our steakhouse will provide guests with a unique and invigorating ambiance. The rare-to-find terrace offers an airy, charming area with a retractable awning for a brunch or lunch encounter, as well as a classic, candle-lit atmosphere in the evenings. The interior's daylight hours will serve as an amiable dining space soaked with sunrays as they shine through an enormous skylight, creating a stunning environment for business and casual lunches. With music pouring from a grand piano and a warm glow exuding from the indoor fireplace, these elements will allow guests to enjoy the best quality steaks in Los Angeles in a restaurant steeped in elegance and sophistication. Both the interior and exterior of the restaurant serve as the perfect setting for corporate meetings, private parties, award banquets, or VIP restaurant functions. The private dining area has been designed to encompass a wide range of appeal, including serving as an elegant event space for any type of occasion. What We Expect Leads all restaurant employees to exceed the expectation of the company and guests. Ensures the consistent planning, production, preparation and prompt delivery to great tasting food and beverage prepared and presented to the Baltaire Service Standards. Responsible for operational efficiency and profitability or Baltaire relations operations. Trains and retains new and experienced staff members and continually develops them in their technical skills, salesmanship, food safety and sanitation. Creates an atmosphere in the restaurant that builds energy, fun, and enthusiasm.

Requirements

Displays a pleasant disposition.
Maintains a high level of integrity.
Ability to anticipate challenges before they arise.
Ability adapt to different situations in a rapidly changing environment.
Reliable
Ability to perform all the duties of this job successfully.
Thoughtful and thorough communication with all team member, guest and management via written and verbal communication
Ability to de-escalate stressful situations.
Ability to identify areas of opportunity and be solution focused.
5+ years of guest related experience in the food & beverage service and/or retail industry; or equivalent combination of experience and education.
Must have at least 2 years supervisory experience.
Must have experience and knowledge or ABC laws for legal sale of alcohol.
Ability to lift up to fifty pounds and stand for long periods of time.
Must be available to work nights, weekends and/or holidays when required.

Responsibilities

Supervise and coordinate activities of employees during the shift.
Establish and maintain continual education regarding Service Standards and guest-focused hospitality through preshift meetings, team meetings and throughout service daily.
Ensure alignment of service focuses with GM and ensure all managers on the FLINT by Baltaire team are focusing and promoting these areas of education and development.
Quality and timely communication to the restaurants leadership team and company leaders (i.e. via email, Slack, verbal, etc.)
Manage the atmosphere of the restaurant.
Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel.
Understand completely all policies, procedure, standard, specifications, guidelines, and training programs.
Follow established Standard Operating Procedures.
Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately.
Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
Inform General Manager of violations to restaurant policies regarding personnel and so they may administer prompt, fair and consistent corrective action for any and all violations or company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Provide advice and suggestions to GM and AGM as needed.
Check the quantity and quality of received products (food, beverage, supplies) during the shift.
Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift.
Ensure consistency in the delivery of the entire restaurant concept.
Responds in a professional manner when faced with tough situations.
Create a motivational environment with open and effective communication.
Mentor and coach front of house team
Help to manage labor hours by encouraging efficiencies and helping as needed.
Other duties, responsibilities and activities may change or be assigned at any time with or without notice.