Restaurant Manager

Busboys and Poets is seeking an ambitious, hardworking, people‑centric individual with proven experience managing across departments as a Front‑of‑House Manager. In this fast‑paced, dynamic work environment, you will deliver training to our diverse staff, as well as managing the overall operation and being an expert in guest relations. The person in this role will represent Busboys and Poets values, including integrity and open and honest communication. If this sounds like the role for you, please consider applying to be a Restaurant Manager at one of our 8 locations in the DMV (DC, MD and VA). Job Type: Full‑time, Exempt, Salaried / 50 hour work week Responsibilities Serving as an Advocate for the Busboys and Poets brand Upholding Busboys and Poets standards for employee performance and guest service Promoting cooperative effort, a team spirit, and good morale among employees Coaching and developing other staff members up to be promoted Evaluating employee performance, resolving personnel problems or grievances and ensuring that all information related to personnel is properly documented in the employee files Conducting and attending staff meetings, such as preshifts (daily) and manager meetings (weekly), Coordinating and facilitating existing training programs for new hires Working closely with fellow Managers and the General Manager to ensure effective business operations Investigating and resolving guest complaints regarding food quality, service, or accommodations in a polite, friendly manner and while delivering excellent customer service Supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds Understanding and coaching on all software, including payroll, POS, waitlist, accounting, scheduling, etc Managing one or more department schedules, as needed Monitoring compliance with health and fire regulations Arranging for equipment maintenance and repairs, and coordinating services such as waste removal and pest control and order and purchase equipment and supplies Counting money and making bank deposits Looking over financial statements, sales reports and other performance data to gauge productivity and achieve daily, weekly and monthly sales goals Serving as point of contact for vendor account issues, skipped invoices, credits etc Coordinating with Kitchen Managers to ensure standards are being maintained for cleanliness, sanitation and safety Managing seamless execution of events with the support of the Events Team Ensuring the cleanliness of the space Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly, as well as reaching out for support when equipment is not functioning Helping with duties of other employees (i.e. host, busser, server, cook, etc.) when necessary because of an unexpected absence or extra volume Maintaining a working knowledge of all menu items, products and production procedures Performing some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks, when necessary Performing other work‑related duties as assigned Requirements Served as a Front‑of‑House/Floor Restaurant Manager at a full‑service restaurant for at least 2 years High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred Strong team‑building and communication skills to train and motivate employees Excellent customer service, treating guests like family Strong time management skills and accuracy to deal with a variety of duties, Strong technical aptitude and computer skills (e.g., Web‑based applications, Mobile applications, Excel, Word), Willingness to work evenings, weekends and holidays, as required Ability and commitment to meet deadlines, even during high volume periods, Must have current licensure (Food Safety, ABRA, ServSafe, Alcohol Awareness) or be able to acquire appropriate licensure for jurisdiction in which employed within 30 days Physical Demands The work that restaurant managers do is both physically and mentally demanding. You are on their feet much of the time. Managers must be able to taste raw and cooked food as well as carry up to 50 pounds, at times. Restaurant managers typically work forty‑five to fifty hours a week. However, because the restaurant serves the public and is open on weekends and at night, managers may work longer, irregular hours. Please also note that, as a restaurant manager, you may be asked to change locations, at times. Busboys and Poets is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr Shirlington