Manager

Job Description

Marcus Bar & Grille, a new restaurant from celebrity Chef Marcus Samuelsson, is seeking a Manager to join our team! The Restaurant Manager is responsible for facilitating daily operations of the restaurant. You will work closely with the culinary and front of house teams to create seamless dining experiences.

Essential Functions Include:

Upholds the highest standards of hospitality and service constantly

Maintains a positive attitude to all guest inquiries, ensuring a timely resolution

Responds to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build on guest satisfaction

Participates in neighborhood organizations to promote community awareness

Staff Management:

Maintains effective communication between all company wide departments

Demonstrates positive leadership characteristics

Hires quality front of house employees who value guest service and are committed to high standards of performance

Develops and empowers staff, mentoring them and helping them to identify growth potential within the organization

Provides training opportunities that educate and empower the team

Conducts regular team meetings and administers counseling when necessary

Supports culinary team in meeting or exceeding budget sales and profit goals

Manages team in accordance with all company policies, procedures, and standards and local, state, and federal law as applicable

Facility Maintenance:

Ensures a safe and secure working, and dining environment for all team members and guests

Take immediate action to resolve problems that are encountered on property, ensuring that Department Heads are actively involved and assisting as necessary

Physically tour and visually inspect property daily to monitor property condition, cleanliness, and quality of product and service throughout the property

Admin/Financials:

Manages payroll and maintain labor efficiency ratios to ensure guest service and cost effectiveness

Manages operations efficiently and effectively within the restaurant’s fiscal and operational guidelines

Comply with local, state, and federal health department standards and comply with occupancy limits

Meet and/or exceed financial obligations and profitability through overseeing and actively participating in sales, labor productivity, cost control, and effective purchasing including anticipating revenue/cost problems and managing the timing of discretionary expenditures

Qualifications:

Previous experience managing a team of 25+ employees; high volume experience strongly preferred

High proficiency with MS Office Suite, particularly Excel

Leadership skills to motivate and develop staff and to ensure accomplishment of goals

Capable of setting priorities, planning, organizing, delegating, and controlling processes

Flexibility and openness to change course according to the needs of the business

Excellent communications and interpersonal skills

Strong management, organizational, and data analysis skills

We are an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.