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- Leads dining room operations by modeling service standards, company principles, and a “floor-ready” presence
- Drives results through team development, operational execution, and consistent guest experience
- Coaches, trains, evaluates, and recognizes team members; manages performance and growth
- Oversees cash handling, accountability, and internal controls
- Coordinates communication between front- and back-of-house teams
- Creates and manages staff schedules based on business needs
- Supports recruiting, interviewing, and hiring to meet staffing and performance goals
- Ensures compliance with health, safety, and sanitation standards
- Maintains inventory awareness, organization, and operational readiness
- Enforces policies, procedures, and standard operating practices
Qualifications
- 2+ years of restaurant management experience (upscale casual preferred)
- ServSafe Manager Certification (or ability to obtain within 30 days)
- Strong communication skills across all levels of staff and guests
- Availability to work nights, weekends, and holidays
- Reliable attendance and professionalism
Benefits
- 75,000 Salary
- 75% employer-paid health insurance (employee plan)
- Generous PTO package
- Career growth and development opportunities
- Dining and event disco
- fits (life, disability, etc.)
- 5-day work week (~55 hours) supporting work-life balance
- unts
- Optional supplemental bene
JOB ID: 174416
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Mitch Marron