Rooftop Restaurant Manager - Merchant + Trade

Charlotte, North Carolina, United States Pay Range/Rate $70,000.00 Responsibilities Create an exciting, innovative, and memorable dining experience for all guests. Lead a well-rounded and knowledgeable front‑of‑house team. Proper guest service requires a staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest. Daily evaluation of restaurant service performance, coordination of timely food production. Participate in evaluation of food products, kitchen employee performance, and development of products consistent with the market position. Develop a selection and pricing strategy of all liquors and wines and supervise their procurement. Assist the General Manager in building annual financial objectives through the budget process. Assist in meeting financial targets in the sales area by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operational standards, and effectively utilizing marketing funds. Help meet the budget in all areas of cost control with a consistent focus on cost of sales and payroll. Communicate with management, employees, and accounting staff, identify developing personnel, and provide necessary training as positions open. All personnel should receive regular, timely, and honest evaluations of their performance through the quarterly Kimpton Check‑In. Implement and conduct ongoing training programs for new and existing management and employee staff. Ensure daily cleanliness of the restaurant both internally and externally by coordinating kitchen cleanliness and service area maintenance with the GM and Chef. Supervise all non‑supervisory service employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Interview, hire, train employees, plan, assign, and direct work, appraise performance, reward and coach employees, address complaints, and resolve problems. Qualifications 2 years of management experience in hospitality or a similar industry. Bachelor’s degree in Hospitality, Restaurant, or Culinary Management is preferred. Excellent interpersonal communication, problem‑solving, and organizational skills. Passion for creating and personalizing guest experiences. Food Handler Certification (if applicable). Flexible schedule, able to work evenings, weekends, and holidays when needed. Benefits We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and many other benefits to eligible employees. Be Yourself. Lead Yourself. Make it Count. Disclosures * The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue‑based metrics, and business or organizational needs. * No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company’s sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientations, gender identities, and genders. For our complete EEO policy, see the company policy. #J-18808-Ljbffr