Restaurant/Bar Manager

Mnge the front n bck of hose tems with strong focs on hospitlity

bot The Tp- Bloomington, IN
Bringing or best to the tble. Every time.We're not jst nother restrnt grop. We're tem of oers n instry-pssionte inivils who re committe to elivering exceptionl hospitlity experiences. Or focs is on creting legenry experiences roote in hmn connection, n we keep or chins p, or eyes bove the horizon, n or herts in the right plce.t The Tp, we offer more thn jst job. Yo cn expect to be prt of ynmic, fn, n fst-pce environment where yor creer cn trly florish. We provie vriety of exciting roles in both the front n bck of the hose, with mple opportnities for growth n vncement. Or tem-centric cltre vles cretivity, collbortion, n cstomer stisfction, ensring flfilling work experience. iscover the benefits of working with s, incling competitive py, flexible scheles, n spportive commnity tht feels like fmily. escription


s Mnger t The Tp, yo will ply pivotl role in overseeing ll spects of or front-of-hose opertions, incling gest service, stff spervision, n performnce mngement. Yor leership, hospitlity expertise, n commitment to excellence will be essentil in ensring the highest level of service n stisfction for or gests.


Responsibilities:

1. Gest Service:
2. Le by exmple in elivering exceptionl gest service, greeting n intercting with gests to ensre positive ining experience.
3. ress gest inqiries, concerns, n feebck promptly n corteosly, striving to excee expecttions t every opportnity.
4. Monitor service stnrs n gest stisfction, implementing improvements s neee to enhnce the overll ining experience.
5. Stff Spervision n Trining:
6. Recrit, trin, n spervise front-of-hose stff, incling servers, hosts/hostesses, n bssers.
7. Provie ongoing coching n feebck to enhnce stff skills n performnce, fostering cltre of temwork n professionlism.
8. Conct reglr stff meetings n trining sessions to commnicte expecttions, reinforce stnrs, n shre ptes on men offerings n promotions.
9. Floor Mngement:
10. Mnge ining room flow n seting ssignments to optimize tble trnover n ensre efficient service ring pek hors.
11. Coorinte with kitchen n br stff to ensre timely n ccrte elivery of foo n beverges to gests.
12. ress ny isses or concerns relte to service or gest experience promptly n effectively.
13. Kitchen ssistnce :
14. ssist on the Expo line in the kitchen ring bsy times when no Kitchen Mnger or Expeiter is schele, ensring tht foo orers re properly prepre, plte, n presente to gests in timely mnner.
15. Coorinte with kitchen stff to expeite foo orers n ensre smooth commniction between front-of-hose n bck-of-hose tems.
16. Monitor foo qlity n presenttion on the Expo line, ressing ny isses or iscrepncies with kitchen stff s neee.
17. Qlity ssrnce:
18. Ensre tht ll service res re clen, orgnize, n properly set p for service, incling ining room, br, n otoor seting res.
19. Conct reglr inspections of service res to ensre complince with helth, sfety, n snittion stnrs.
20. Collborte with kitchen n br mngers to mintin high stnrs of foo n beverge qlity n presenttion.
21. Performnce Mngement:
22. Conct performnce evltions for front-of-hose stff, proviing constrctive feebck n setting gols for improvement.
23. Recognize n rewr otstning performnce, fostering positive n motivting work environment.
24. ress performnce isses or conct isciplinry ction s neee, following compny policies n proceres.

• Minimm of 3 yers of experience in restrnt mngement, with t lest 1 yer in spervisory or leership role.

• Strong hospitlity skills n pssion for elivering exceptionl gest service.

• Excellent commniction n interpersonl skills, with the bility to interct effectively with gests n stff t ll levels.

• Proven leership n tem-biling bilities, with trck recor of motivting n inspiring iverse tem.

• Soli nerstning of restrnt opertions, incling point-of-sle systems, seting mngement, n service stnrs.

• Certifiction in responsible lcohol service n stte liqor license (where pplicble).