1. Operational Leadership: Oversee day-to-day operations, ensuring a smooth functioning of all restaurant activities, including kitchen, front of the house, and administrative tasks.
2. Staff Management: Recruit, train, and manage a diverse team; providing leadership, guidance, and motivation to maintain high levels of employee performance and satisfaction.
3. Customer Service Excellence: Uphold exceptional customer service standards; address customer concerns, feedback, and inquires promptly to enhance overall dining experience.
4. Financial Management: Manage budget, control cost, and optimize profitability; implement strategies to increase revenue, monitor financial reports, and ensure adherence to financial goals.
5. Inventory and Supply Chain Management: Oversee inventory levels, procurement, and vendor relationships to maintain optimal stock levels and efficiency.
6. Quality Control: Maintain high standards of food and service quality; conduct regular inspections to ensure compliance with health and safety regulations.
7. Marketing and Promotions: Develop and execute marketing initiatives to attract and retain customers; collaborating with the marketing team, helping to implement promotional campaigns.
8. Compliance: Ensure compliance with local, state, and federal regulations; stay abreast of industry trends and changes to ensure the restaurant's practices are in accordance with relevant laws.
9. Strategic Planning: Contribute to the development and executions of long-term business strategies; identify opportunities for growth and improvement.
10. Event Management: Plan and execute special events or promotions; coordinate with relevant teams to ensure successful implementation.
Qualifications
- Proven experience in food service management, POS systems, and hospitality management
- Strong background in kitchen and restaurant management, with excellent team leadership skills
- Ability to oversee financial management aspects of the restaurant
- Experience in inventory control, food preparation, and fine dining operations
- Previous experience in banquet services, catering, and barista roles is a plus
Job Types: Full-time, Part-time
Pay: $47,000.00 - $60,000.00 per year
Expected hours: 45 – 60 per week
Benefits:
- 401(k)
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
Experience level:
Restaurant type:
- Bakery
- Bar
- Café
- Casual dining restaurant
- Coffee shop
- Fine dining restaurant
Shift:
Weekly day range:
- Monday to Friday
- Rotating weekends
- Weekends as needed
People with a criminal record are encouraged to apply
Application Question(s):
- please list the past 2 previous locations you have managed with dates and supervisors contact name and number
- How familiar with Microsoft office and excel are you?
- What Point of Sale system are you most familiar with and what are a few you have worked with.
Experience:
- Hospitality: 4 years (Required)
- Supervising experience: 3 years (Required)
- Restaurant management: 3 years (Required)
License/Certification:
- Driver's License (Preferred)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Ability to Relocate:
- Bethany Beach, DE 19930: Relocate before starting work (Required)
Work Location: In person