Responsible for leading the restaurant in all aspects of operations, including financial results, hiring, training, and performance management of all staff, customer service, inventory management, brand building, and service/beverage program management.
REQUIRED
- 1. 3-5 years previous restaurant management and operations experience.
- 2. Appreciation of diverse array of cultures and food/beverage
- 3. Understanding of wine styles, grape varieties, and vinification methods
- 4. Comprehensive knowledge of classic cocktails & all major spirit categories
- 5. Warm, personable, gracious.
- 6. Strong sense of awareness and communication skills
- 7. Comfort in a high-volume/fast-paced environment with ability to remain calm in busy situations
- 8. Ability to properly represent the restaurant’s vision and philosophy
- 9. Open Availability required; but will work with candidate to ensure healthy work/life balance
- 10. Must be able to lift 40 lbs. and stand for extended periods of time
- 11. Previous experience overseeing a dining room team.
- 12. DOH Food Handler’s Certificate