Responsible for all aspects of the restaurant including driving sales and revenue, exceptional service execution, profitability, banquet sales, marketing, and effectively performance, managing the team through hiring, training, and development.
Responsibilities
Lead the restaurant and team members to ensure an exceptional guest experience is delivered daily
Overseeing all department functions during opening, mid, or closing shifts including guest relations, supervision of all front of house team members, restaurant ambiance, and quality assurance of all food and beverage items; including weekly and monthly inventory
Accurately practice, execute, and enforce all Company initiatives and policies with improvement to quality, service and operations and ensure employee compliance
Accomplish restaurant human resource objectives by recruiting, training, scheduling, coaching, communicating job expectations; monitoring, appraising; and enforcing policies and procedures
Responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees.
Compensation
Pay: $70,000.00 - $80,000.00 per year
Responsibilities
Oversees and manages all areas of the restaurant, assuming all accountability for the operation.
Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Manages daily operation to meet the food and beverage budget; will troubleshoot to resolve excessive costs if budget is exceeded.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Will uphold all ServSafe guidelines.
The Restaurant Service Manager is responsible for ensuring seamless day-to-day operations throughout their shifts, with an unwavering commitment to excellence.
Compensation
Compensation Range: 50,000.00 - 61,000.00
Responsibilities
Ensure seamless day-to-day operations during shifts
Uphold company standards as a brand ambassador
Create memorable experiences for guests
Foster a culture of continuous improvement
Motivate, inspire, and develop a passionate team
Requirements
Nice to have: Knowledge of local and state health codes
Lead the way in Unbridled Hospitality for guests and team members, owning all front‑of‑house and back‑of‑house execution standards while exceeding operational expectations.
Compensation
Compensation Range: 71,500.00 - 71,500.00
Responsibilities
Lead front‑of‑house and back‑of‑house execution standards
Supports day-to-day operations of the restaurant, including check-outs, recruiting support, accounting support, and answering general employee questions.
Responsibilities
Maintain office supply inventory and order
Monitor ServSafe and Responsible Vendor expiration dates
Maintain lost and found
Adjust employee clocking times and price adjustments in Aloha
Data entry for employee availability, invoices, and other information into Restaurant365
Requirements
High school or equivalent education or equivalent education and/or experience required
Lead and develop managers within Food & Beverage, support strategic development of restaurants, manage staff, training, budgeting, and event coordination.
Responsibilities
Attend property meetings
Develop and lead managers within F+B
Understand the property's sales and public relations strategies
Assist the Chef(s) on menu engineering such as seasonal specials
Assist with training and communication to all staff
Requirements
Bachelor's Degree in Hospitality, Restaurant Management, or equivalent field
Nice to have: Level 1 Certification of Court of Master Sommelier or equivalent experience
Nice to have: Food Handler and Alcohol Awareness Certification
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