Senior Restaurant Manager

Amara at Paraiso•Miami, FL

3d•$75,000

About The Position

The Senior Restaurant Manager is a key leadership role within our team. As the Senior Restaurant Manager, you be responsible for supervising, motivating, training and developing front of house team. The role requires the ability to deliver exceptional guest experience both for external and internal guests and ensure service standards are delivered daily. You will have responsibilities including floor management (table touches), opening/closing duties, management tasks/duties, menu and service knowledge, pre-shift meetings, training and developing the team members. With delegated authority, reporting to the Owner and General Manager, the Senior Restaurant Manager is responsible for…

Requirements

At least 2 years of F&B operations management in a fine dining environment or at a F&B hotel restaurant at a 4 or 5 star/diamond level of service
Bachelors in Hospitality Management or F&B or Restaurant operations or related field
A strong knowledge and understanding of all the FOH roles
Excellent communication skills both oral/written
Ability to work long hours- weekends, evenings
Team player ability to roll up sleeves and help the team to ensure a successful operation.
Financials- Understand financials and forecasting.
Strong systems knowledge with POS- Toast preferred or similar system.
Basic knowledge with excel spreadsheets, word and other common software programs.
Strong people skills and can easily connect with external/internal guests and team members.
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours).
Must have the stamina to work 50 to 60 hours per week.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.

Responsibilities

Coach, inspire and motivate team members through leading by example and applying the Genuine Management Coaching principles
Ensure memorable guest experience, touch tables and anticipate needs. All guests are made to feel welcome and are given responsive, friendly and courteous service at all times
Ensure that the restaurant is set for success with opening and/or closing duties/tasks
Work with BOH management to ensure proper communication regarding menu options, substitutions, etc.
Maintain excellent and working knowledge of our menu and beverage program; be fully versed on all new menu items and beverages
Maintain open lines of communication between FOH and BOH to ensure that all food and products are consistently being delivered
Assists with scheduling team members
Examine and inspect containers, materials, and products in order to ensure that contents are correct and follows are inventory process
Assists and lead certain management duties such as inventory, bar program, training and development of front of house staff
Understand completely all policies, procedures, standards, specifications, and guidelines
Achieve company objectives in sales, 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.
Assists with employment hiring and termination decisions in conjunction with General Manager and human resources guidelines for approval or review.
Fill in where needed to ensure guest service standards and efficient operations.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
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.
Be an engaged and productive member of the management team provide suggestions and feedback.