Restaurant & Theater Manager

Alamo Drafthouse•Boston, MA

4d•Onsite

About The Position

Alamo Restaurant & Theater Managers assist the General Manager with day-to-day venue operations. They oversee areas including teammate development, quality assurance, event execution, scheduling, ordering, inventory, facilities maintenance, and production, while supporting team and guest experiences. They are experienced restaurant and theater managers who are passionate about creating memorable experiences and environments where teams can thrive, and they keep the company’s mission, vision, and core values central to their work. The role manages assigned operational areas such as the bar, guest attendants, concierge, or events; oversees costs and vendor relationships; and reports operational successes and opportunities to the General Manager. Managers lead service on the floor, coordinate and support the front-of-house team, address patron complaints and feedback, ensure operational and safety protocols are followed, maintain venue facilities and equipment, and develop team members and hourly leaders. The position is based at 60 Seaport Blvd #315, Boston, Massachusetts. The stated compensation range is $68,000–$74,000, plus an incentive bonus based on performance.

Requirements

Proven leadership and motivational skills.
Maintain a professional appearance and serve as a positive role model.
Hold oneself and others accountable for consistently maintaining 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 the course of hours.
Ability to position oneself to duck out of guests’ view in theaters.
Ability to operate POS entry using touch-screen devices.
Comfort working in a kitchen environment with equipment including an oven, stove, dishwasher, slicer, fryer, steamer, mixer, and chef’s knives, and 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 and vendor relationships within an assigned area of responsibility, such as the bar, guest attendants, concierge, or events.
Report operational successes and opportunities to the General Manager to support continuous improvement.
Assist with the monthly inventory process as needed.
Execute action items assigned by the General Manager based on P&L and OER analysis.
Uphold company Core Values, Code of Conduct, and Operational Guidelines.
Lead service from the floor, coordinate the front-of-house team, and assist team members as needed.
Handle patron complaints and turn unsatisfactory experiences into opportunities to impress guests.
Monitor patron feedback for ideas and opportunities.
Ensure operational and safety protocols are executed.
Maintain venue facility and equipment standards.
Develop the team, build a bench, and use learning and development to improve retention.
Identify and develop hourly key leaders.
Track performance issues and conduct coaching conversations with team members.
Celebrate team successes.