Restaurant Ops Leader: Guest Experience & Training

Job Description Reports To: Food & Beverage Director Supervises: 20 to 40 Front of House Teammates General Purpose: The Restaurant Manager manages the restaurant's daily operations, including the selection, development, and performance management of FOH teammates. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience. Specific Responsibilities Ensures the highest and most efficient level of service the guest expects. Ensures the restaurant is staffed sufficiently for each meal period. Works to keep staff morale high. Rolls up sleeves and willing to 'get dirty' to keep standards high, or to cut staff where possible and save the restaurant money. Train, train, and train staff some more. Give verbal and written quizzes often. Ensures all employees are following service standards. Identifies ways to operate more efficiently, cut costs, and drive revenue. Ensure cleanliness (of staff, restaurant). Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings. Constantly seeks improvement in self, staff, and the company. Cultivates a following of regulars. Reports to work on time and ready to work scheduled shifts. Maintains a positive, friendly attitude with staff & guests. Maintains a clean, orderly appearance in the restaurant service area. Ensures proper uniforms/dress for all staff. Assists/executes all tasks as assigned by the General Manager. Screens all potential staff members before an interview with F&B Director. Leads training program for all new hires. Implements training policies and schedules for new hires. Keeps all training documents up to date and accessible. Communicate the status of re-training needs for new hires and other teammates to the rest of the FOH team. Implements and administers employee reward program (contests & gift cards). Interview potential employees/hiring. Maintains and enforces steps of service protocols and standards of service. Completes new hire paperwork to be given to HR. Completes and submits Personnel Action Forms for all teammate gains/losses/status changes. Reviews and approves time clock activity. Attends daily and weekly meetings as required. Qualifications Competent with Windows-based computers and Microsoft Office and familiar with industry-standard software. Demonstrates enthusiasm for all things 21c. Must pass a background check. Education /Formal Training Some college education. Experience Two to four years in a high volume, high-quality restaurant operation. Minimum of one year of management/supervisory experience. Previous job in a restaurant line position. Strong F&B knowledge acquired through a combination of education, work, and pure curiosity. Travel Requirements Minimal Travel. Additional Information 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: #J-18808-Ljbffr