Assistant General Manager/Restaurant Manager

Benefits: Bonus based on performance Competitive salary Dental insurance Employee discounts Flexible schedule Quality of life is our priority! 5 paid holidays including Christmas Day, Thanksgiving Day, 4th of July, Memorial Day, Labor Day, and Super Bowl We are committed to giving back to the local community through our Foundation. We are offering health benefits, paid vacation along with competitive salaries. Company Description: Family operated and locally owned since 1974, Talk of the Town Restaurant Group encompasses seven restaurants in the Central Florida area, including Charley’s Steak House, Fishbones, Texas Cattle Company, and Vito’s Chop House. Dinner service only. Restaurant opens at 5pm Fine Dining Restaurant Manager We are seeking a dedicated and experienced Restaurant Manager to lead our fine dining establishment. The ideal candidate possesses a deep passion for culinary excellence, exceptional leadership skills, and a proven track record in managing high‑end dining experiences. As the Restaurant Manager in our fine dining environment, you will play a pivotal role in delivering unparalleled guest satisfaction, maintaining operational excellence, and fostering a culture of refinement and elegance. Responsibilities Operational Leadership: Oversee and manage all aspects of the fine dining restaurant’s operations, including staffing, reservations, guest services, and overall guest experience. Ensure the seamless execution of service and uphold the highest standards of quality. Team Management: Lead, coach, and mentor a team of skilled professionals, including servers, hosts, sommeliers, and support staff. Promote a collaborative and empowered work environment that encourages growth, teamwork, and exceptional service. Exquisite Guest Experience: Maintain an unwavering commitment to delivering extraordinary dining experiences. Interact with guests to ensure their needs are met, and actively seek opportunities to exceed their expectations. Handle guest feedback with grace and address concerns promptly. Culinary Excellence: Collaborate closely with the culinary team to ensure the consistent delivery of exceptional dishes that showcase creativity, flavor, and presentation. Monitor plate presentation, taste, and overall dining experience to ensure alignment with the restaurant’s vision. Financial Management: Manage financial aspects of the restaurant, including budgeting, cost control, revenue optimization, and inventory management. Implement strategies to enhance profitability without compromising quality or guest satisfaction. Wine and Beverage Program: Oversee the restaurant’s wine and beverage program, working closely with the sommelier to curate an exceptional selection that complements the cuisine and caters to diverse preferences. Health and Safety Compliance: Uphold and enforce strict adherence to health, safety, and sanitation regulations. Maintain a clean and organized restaurant environment that promotes the well‑being of both guests and staff. Special Events and Promotions: Conceptualize, plan, and execute special events, wine pairings, and promotional initiatives to enhance the restaurant’s appeal and attract a discerning clientele. Staff Training and Development: Coordinate ongoing training programs to enhance staff skills, product knowledge, and service excellence. Foster a culture of continuous learning and refinement. Partnership and Networking: Cultivate relationships with local vendors, suppliers, and industry professionals to source premium ingredients, stay updated on industry trends, and enhance the restaurant’s reputation. Qualifications Proven experience as a Restaurant Manager in an upscale fine dining establishment. Exceptional leadership, communication, and interpersonal skills. In-depth knowledge of fine dining etiquette, culinary arts, and wine appreciation. Strong financial acumen, including budgeting, cost control, and revenue management. Ability to maintain composure and make effective decisions in high‑pressure situations. Attention to detail and a commitment to maintaining a polished and elegant environment. Proficiency in reservation management and guest service software. Knowledge of health, safety, and sanitation regulations. Flexibility to work evenings, weekends, and holidays as required. Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field (preferred but not required). #J-18808-Ljbffr