Restaurant Manager

Restaurant Manager

Long Meadow Ranch's restaurant at Farmstead showcases the seasonal, ingredient-driven American farmhouse cooking of Executive Chef Stephen Barber. Housed in a former nursery barn, our 110-seat restaurant features an authentic farm-to-table menu. The ingredients are foraged from local sources and feature Long Meadow Ranch's award-winning wines, handcrafted extra virgin olive oils, grass-fed beef, lamb, eggs, and heirloom fruits and vegetables.

Long Meadow Ranch has an exciting opportunity for a Restaurant Manager to manage the delivery of a consistent, customer focused experience. Under the direction of the Director of Destinations Operations, the Restaurant Manager will provide staff training and coaching to reach operational excellence. Actively involved on the restaurant floor, the Restaurant Manager will provide oversight of the staff and will address customer service issues. This role will also manage the day-to-day operations of the restaurant including ordering product and optimizing profits.

Responsibilities

• Actively engage in service for the majority of working hours
• Directly perform hands-on work on an ongoing basis to manage employee performance, provide feedback and coaching, and otherwise role model appropriate behaviors in the restaurant
• Lead by example and maintain a strong floor presence supporting staff throughout the day - get your hands dirty
• Maintain procedures and standards for team service
• Ensure all tables receive a manager touch to check on their experience and resolve any issues prior to the customer leaving
• Ensure positive guest experience in all areas responding promptly to complaints and take action to resolve guest issues
• Respond to all negative feedback scorecards when received by providing additional detail to the Director of Destinations Operations and confirmation of checking in with the table
• Coach staff on customer feedback received and document performance issues per company standards
• Maintain guest satisfaction by monitoring and auditing food, beverage and service offerings.
• Build relationships with preferred patrons, recognize special occasions and PX guests
• Ensure that all food safety, food quality standards, workplace safety standards, customer service standards and company policies are met in compliance with all Department of Environmental Health food safety regulations
• Maintain a facility that is safe, secure and healthy as well as consistently "inspection ready" in all areas including front of house and back of house following systems established by the Director of Destinations Operations, maintain facilities as needed including mechanical systems, equipment, operation of lights, music and decor
• Maintain standard operating procedures as established by the General Manager
• Under the supervision of the General Manager, manage the recruitment, selection, training, counseling and discipline of front of house staff. Maintain written documentation of discipline on company templates
• Lead daily pre-shift meetings and communicate menu features, service points and beverage training developing weekly focus topics for service points
• Open and close the restaurant as needed supporting the management team when someone on the team is out on leave or sick
• Keep the Management fully informed of all issues, following company procedures, and take prompt corrective action when necessary or suggest alternate courses of action
• Attend weekly manager meetings as scheduled by the Director of Destinations Operations.
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative, positive and respectful workplace culture
• Collaborate with the Management to develop an effective plan for training including food & wine education, one-on-one training, communication of company standards & policies and Long Meadow Ranch brand training
• Conduct regular staff performance reviews and provide growth opportunities
• Meet restaurant financial objectives by helping to analyze variances; initiate corrective actions; develop and implement strategies to increase average meal checks
• Order restaurant supplies as needed including coffee, tea, guest supplies, menu paper
• Approve and code invoices per company standards and policies
• Be responsible for all cash handling, banking and accounting procedures including end of day reconciliation and tip cash out systems
• Follow up on credit card charge inquiries by promptly providing detail for the finance team

Qualifications and Requirements

• At least 5 years of experience in a fast paced restaurant
• Proven experience managing and coaching service staff in a fast paced restaurant setting
• Strong organizational and communication skills to manage staff, interact with management and resolve customer service issues
• Experience with restaurant software including Toast, Homebase, 7Rooms are a plus
• Proficiency with Google suite and MS Office products
• Excellent written and verbal communication skills
• Able to lift 40+ lbs
• Valid driver's license and maintain a safe driving record
• A pre-employment background check is required

Compensation and Benefits

• This is a full-time, salaried position
• The Company reasonably expects to pay in the range of $75k to $85k. Of course, this is depending on several factors including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, and business or organizational needs. This wage range may be modified in the future
• Benefits including medical, dental and vision insurance, paid vacation and 401(k)