Position: $100,000 - $120,000 plus bonus

COMPANY SUMMARY

• Oversee day-to-day restaurant operations, including front-of-house and back-of-house food and service.
• Develop and implement strategic plans to achieve business objectives and maximize profitability.
• Create and maintain a positive and collaborative work environment for the restaurant team.
• Recruit, train, and manage a high-performing staff, ensuring exceptional service standards.
• Conduct performance evaluations and provide feedback to ensure high levels of employee engagement and productivity.
• Maintain a strong presence on the floor, interacting with guests and ensuring their satisfaction.
• Address and resolve customer concerns promptly and professionally.
• Implement strategies to drive nightlife revenue and enhance the venue's reputation.
• Monitor venue for cleanliness, appropriate lighting, sound, and temperature.
• Manage budgets, financial forecasts, and cost control measures.
• Utilize management information tools and analyzes financial reports to identify and address trends and issues in sales, promos, voids, labor costs, food costs and operational expenses.
• Maximize revenue and profitability while maintaining a focus on quality and guest satisfaction.
• Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality ingredients and products.
• Monitor and manage inventory levels to minimize waste and optimize costs.
• Ensure compliance with all local health and safety regulations.
• Implement and enforce restaurant policies and procedures.
• Collaborate with marketing team to develop and execute promotional strategies.