Job Details

Status : Exempt Salary Range : $75,000-$85,000 (DOE)

Essential Job Functions :

The incumbent may perform any or all of the following :

• Operational Management Oversee all restaurant and catering operations aspects, including front-of-house and back-of-house activities. Ensure compliance with health, safety, and sanitation standards. Develop and implement standard operating procedures (SOPs) to improve efficiency and service quality.
• Staff Management

Recruit, train, supervise, and evaluate staff, including managers, chefs, servers, and catering personnel. Foster a positive and productive work environment. Create a daily schedule to ensure proper staffing requirements are met. Guide, motivate, and develop employees within the Human Resources policy. Discipline and document underperforming staff members. Conduct regular staff meetings to communicate goals, expectations, and updates.

• Guest Experience Ensure high levels of customer satisfaction by monitoring service quality and addressing guest feedback. Develop and implement initiatives to enhance the guest experience. Resolve guest complaints and issues promptly and effectively.
• Catering Operation Oversee the planning and execution of catering events, including menu development, staffing, and logistics. Work with clients to understand their needs and ensure successful event outcomes. Manage relationships with vendors and suppliers.
• Marketing and Sales Collaborate with the marketing team to develop and execute marketing strategies to attract and retain customers. Identify and pursue new business opportunities, including catering contracts and partnerships. Monitor market trends and competitor activities.
• Compliance and Safety Ensure compliance with all local, state, and federal regulations, including health and labor laws. Implement and maintain safety protocols to protect staff and guests.
• Collaboration and Leadership Work closely with the culinary team to ensure seamless service and guest satisfaction. Communicate effectively with management regarding operations and needs. Make the company's values and management principles live in the department(s). Performs other related duties as assigned or requested.

Essential Skills (Minimum qualifications an individual must possess when entering the position) – i.e., skillsets, education, certifications, etc.

• Bachelor's degree in hospitality management, Business Administration, or a related field preferred.
• Minimum 5 years of experience in restaurant and catering management, with at least 3 years in a leadership role.
• Strong leadership and team management skills.
• Excellent organizational and multitasking abilities.
• Proficiency in financial management and budgeting.
• Exceptional customer service and communication skills.
• Knowledge of food and beverage operations and standards.
• Professional appearance, demeanor, and conduct
• Knowledge of Microsoft Office and Windows-based computer applications
• Able to work varied shifts, including holidays and weekends
• Able to work in a high-pressure, fast-paced environment

Working Conditions / Job Environment

• The position requires working in a restaurant and catering facility, including office, kitchen, and dining areas.
• Exposure to potential eye strain and muscle strain due to constant use of the computer and continuous repetitive motion
• Occasional travel may be required for off-site catering events.

The information in this description has been designed to indicate the general nature and level of work performed by an employee in this classification. It is not to be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications of employees assigned to this job. Management has the right to add to, revise, or delete information in this description. Reasonable accommodation will be made to enable qualified individuals with disabilities to perform the essential functions of this position.

EEO Employer / Vets / Disabled

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