Restaurant Manager - Baltaire

What We Expect Leads all restaurant employees to exceed the expectation of the company and guests. Ensures consistent planning, production, preparation, and prompt delivery of great tasting food and beverage, prepared and presented to the Baltaire Service Standards. Responsible for operational efficiency and profitability of Baltaire relations operations. Trains and retains new and experienced staff members and continually develops them in technical skills, salesmanship, food safety, and sanitation. Creates an atmosphere in the restaurant that builds energy, fun, and enthusiasm. Responsibilities Supervise and coordinate activities of employees during the shift. Establish and maintain continual education regarding Service Standards and guest-focused hospitality through pre‑shift meetings, team meetings, and daily service. Ensure alignment of service focuses with the GM and ensure all managers on the Baltaire team are focusing and promoting these areas of education and development. Provide quality and timely communication to the restaurant’s leadership team and company leaders (i.e., via email, Slack, verbal, etc.). Manage the atmosphere of the restaurant. Ensure the music, lights, and temperature are at appropriate levels and the atmosphere has a positive and energetic feel. Understand completely all policies, procedures, standards, specifications, guidelines, and training programs. Follow established Standard Operating Procedures. Ensure safety is a priority by identifying potential unsafe situations and correcting them appropriately and immediately. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Achieve company objectives in 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. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork in an organized and timely manner. Ensure that all equipment is kept clean and in excellent working condition through personal inspection. Inform the General Manager of violations to restaurant policies regarding personnel so that they may administer prompt, fair and consistent corrective action for any and all violations or company policies, rules, and procedures. 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. Provide advice and suggestions to the GM and AGM as needed. Check the quantity and quality of received products (food, beverage, supplies) during the shift. Oversee the proper storage, labeling, and dating of product and inventory levels during the shift. Ensure consistency in the delivery of the entire restaurant concept. Respond in a professional manner when faced with tough situations. Create a motivational environment with open and effective communication. Mentor and coach the front‑of‑house team. Help to manage labor hours by encouraging efficiencies and helping as needed. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Experience & Education Displays a pleasant disposition. Maintains a high level of integrity. Ability to anticipate challenges before they arise. Ability to adapt to different situations in a rapidly changing environment. Reliable. Ability to perform all the duties of this job successfully. Thoughtful and thorough communication with all team members, guests, and management via written and verbal communication. Ability to de‑escalate stressful situations. Ability to identify areas of opportunity and be solution‑focused. 5+ years of guest‑related experience in the food & beverage service and/or retail industry; or equivalent combination of experience and education. Must have at least 2 years of supervisory experience. Must have experience and knowledge of, or be licensed to sell, alcohol in accordance with applicable laws. Ability to lift up to 50 pounds and stand for long periods of time. Must be available to work nights, weekends, and/or holidays when required. We Offer Salary - $80,000 - $90,000 per year Medical Insurance Dental Insurance Vision Insurance 401(k) Eligible for 20% performance‑based quarterly bonus Paid Time Off Employee Dining Complimentary meal per shift #J-18808-Ljbffr BALTAIRE