Position Overview

• Role: Ultimate leader of the restaurant responsible for bridging ownership, culinary teams, and frontline staff to deliver high-quality hospitality and financial success.

Core Responsibilities

Financial & Business Management

• P&L Accountability: Own the operating budget, revenue targets, labor cost percentages, and food/beverage cost of goods sold (COGS).
• Forecasting & Reporting: Analyze financial metrics, sales trends, and inventory variances to adjust operational strategy.
• Cost Controls: Implement systems to minimize waste, optimize scheduling-to-volume, and negotiate with vendors.

Operations & Service Excellence

• Floor Leadership: Lead hands-on during peak lunch and dinner service, setting a visible standard of warm, refined hospitality ("leading from the floor").
• Culinary Collaboration: Partner directly with the Executive Chef to ensure seamless timing, plate presentation, and menu execution.
• Quality & Compliance: Enforce health, safety, sanitation (ServSafe), and brand standards consistently.

People Management & Culture

• Recruitment & Training: Hire, train, mentor, and evaluate FOH and BOH team members to build a low-turnover, high-morale culture.
• Scheduling: Build labor schedules that match guest traffic forecasts while balancing staff workloads.
• Accountability: Conduct regular performance reviews and coach shift leads and assistant managers.

Guest Relations & Brand Building

• Guest Engagement: Interact directly with diners, create regular loyalty, and handle escalated service recovery with grace.
• Marketing & Events: Collaborate with marketing and private dining teams to promote seasonal menus, community events, or local partnerships.