Restaurant & Theater Manager

Alamo Drafthouse•Raleigh, NC

1d•Onsite

About The Position

Alamo Restaurant & Theater Managers assist the General Manager with the day-to-day operations of the venue. They oversee teammate development, quality assurance, event execution, scheduling, ordering, inventory, facilities maintenance, production, and the team and guest experience. The role is suited to seasoned restaurant and theater managers who are passionate about creating memorable experiences and supportive environments for their teams. Managers keep the company’s Mission, Vision, and Core Values at the center of their work.

Requirements

Proven leadership and motivational skills.
Professional appearance and ability to serve as a positive role model.
Ability to hold oneself and others accountable for high performance and behavior standards.
Basic computer knowledge, including Microsoft Office and G-Suite, and office skills.
Strong written and verbal communication skills, with the ability to communicate clearly and concisely.
Effective and efficient problem-solving capabilities.
Experience monitoring and maintaining positive guest relations.
Comfort with multitasking and adapting on the fly.
Ability to lift and transport items up to 50 pounds over medium distances.
Ability to stand in one place for extended periods and walk up and down stairs many times over several hours.
Ability to position oneself to duck out of guests’ view in theaters.
Ability to operate POS entry using touchscreen devices.
Comfort working in a kitchen environment with equipment such as ovens, stoves, dishwashers, slicers, fryers, steamers, mixers, and chef’s knives, with frequent exposure to heat, steam, fire, and noise.

Nice To Haves

Previous management experience in the hospitality, restaurant, and/or entertainment industry in a similar role.

Responsibilities

Manage costs of goods and vendor relationships within assigned areas such as the bar, guest attendants, concierge, or events.
Report operational successes and opportunities to the General Manager to support continuous improvement.
Assist with monthly inventory and execute action items assigned by the General Manager based on P&L and OER analysis.
Uphold company standards of behavior, Code of Conduct, and Operational Guidelines.
Lead front-of-house service from the floor, coordinate the team, and assist as needed.
Address patron complaints and turn unsatisfactory experiences into opportunities to impress guests.
Monitor patron feedback for ideas and opportunities.
Ensure operational and safety protocols are followed and maintain facility and equipment standards.
Develop the team, build a leadership bench, and execute learning and development efforts to improve retention.
Identify and develop hourly key leaders.
Track performance issues and conduct coaching conversations with team members.
Celebrate team successes.