Manager

We are looking for people who are passionate about food, wine, spirits and customer service; problem-solvers with strong work ethic and leadership skills. Our Restaurant Managers are experienced leaders with goals to move up in the management field and understand that customer satisfaction always takes priority, but efficient restaurant operations make it possible. We offer a great working environment as well as a competitive salary and benefits.

Responsibilities

Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved

Effectively manage the restaurant in the absence of the General Manager

Manage operations with passion, integrity, and knowledge while promoting the culture and values of Smashing Grapes kitchen and Wine Bar

Implement new company policies and procedures by developing plans and instructing staff

Provide direction to shift leaders, and staff to achieve restaurant goals

Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement

Provide coaching and feedback to managers and staff and assess performance on and ongoing basis

Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations

Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness

Consistently monitor product and labor costs to remain within goals

Solicit guest feedback to understand the needs and wants of customers

Train and coach staff on guest services principles and practices

Follow Smashing Grapes Kitchen and Wine Bar restaurant policies and procedures, including those for cash handing and safety/security

Monitor and maintain the Micros POS System

Assist in new menu implementation

Develop and implement creative solutions to areas of improvement

Assist in conducting staff and daily pre-shift meetings

Assist in any areas of the restaurant when staffing constraints require

Identify employee weaknesses and retrain as necessary

Minimum Qualifications

Previous Experience: 3 years of Management Experience in a high-volume, fine dining operation

Must have reliable transportation

Able to use touch-sensitive POS System

Able to lift minimum of 10 lbs.

Able to work in a high-temperature kitchen for an extended period of time

Must be able to take direction and delegate responsibilities

Able to work in a fast-paced environment

Able to work nights, weekends, and holidays as needed