Restaurant Manager

The anticipated hiring range for this position is $70,000 to $75,000. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring rate/salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring rate for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Restaurant Manager assists the Assistant Director of Food and Beverage Operations in the management of daily Food and Beverage (F&B) operations for the CIA. The Manager ensures compliance with all F&B policies, standards, and procedures for multiple restaurants at the CIA. The Restaurant Manager actively works on the floor to assist the service team in meeting or exceeding the expectations of customers on a daily basis.

ESSENTIAL RESPONSIBILITIES

• Manages daily shifts within the CIA restaurants, functioning as Manager on Duty. Ensures the efficient operation of the restaurants during the shift and resolves all guest and operational issues. Responds in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. Ensures all credit and financial transactions are handled in a secure manner using the Point of Sales (POS) system and OpenTable. Monitors the quality of service and food and beverages served to guests, and reports insufficiencies for review and correction. Ensures that all standard operating procedures for bar operations are in place and consistently utilized.
• Provides management to the Food and Beverage Operations team members. Interviews, hires, trains, coaches, schedules, disciplines and manages all Assistant Restaurant Managers. Establish goals and objectives for direct reports and conducts annual performance reviews.
• Manages the Earn and Learn student schedules and hiring for the Restaurants.
• Serves as the liaison between restaurant faculty and food & beverage operations to ensure the successful operation of the restaurants.
• Manages and approves time sheets for all direct reports and Earn & Learn students.
• Manages the maintenance of the Hyde Park Micros POS database and inventory files.
• Participates in the Marketing, Social Media and Public Relations efforts of the Food and Beverage Operations office.
• Assists in the development and implementation of seasonal cocktail programs to maximize guest satisfaction and to minimize food waste.
• Assists in type setting and proofing all menus required for a la carte service, beverage programs, banquets and other restaurant events as needed.
• Establishes, maintains and enforces policies and procedures for all restaurants.
• Ensures that all food and beverage facilities are cleaned and maintained properly and stocked according to anticipated business volume. Submits work orders for any maintenance and repair needs.
• Monitors food, beverage and operational expenses in the restaurants.
• Oversees monthly beverage inventories in the restaurants and wine cellar.
• Assists in the execution of large events on campus as needed.
• Ensures compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Associates degree or significant work experience in lieu thereof.

Experience:

• Minimum of two (2) years of experience in food and beverage or restaurant management.
• Minimum one (1) year of supervisory experience required.

Licenses / Certifications:

• ServSafe and TIPs Certifications, or ability to obtain within 30 days of hire date.

PREFERRED QUALIFICATIONS

• Bachelor's degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Culinary Arts, or related major.
• CIA Graduate preferred.
• Experience managing multiple restaurant outlets strongly preferred.
• Previous experience with Micros and OpenTable.

REQUIRED SKILLS

• Strong decision-making abilities, including the ability to make decisions on the fly.
• Superior customer service skills, as well as verbal and written communication skills.
• Strong knowledge of service and food and beverage products in an upscale / fine dining concept.
• Strong knowledge of wine, liquor, beer and bartending.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to internal customers and effective partnership with colleagues.
• Must display a high level of energy and self-motivation.
• Must have a demonstrated history of improved guest experience with measurable results.
• Strong computer skills with knowledge of programs such as Excel, Microsoft Word, Power Point, Publisher, and Point of Sale Systems.

WORKING CONDITIONS

• Must be available to work a flexible schedule including nights and weekends as required due to business.
• Regular work required the ability to stand and walk for extended periods of time, sometimes in excess of eight (8) hours per day. Regular work also requires the frequent use of a computer.
• Must be able to reach, bend, stoop, and frequently lift up to 30 pounds, or 50 pounds with assistance.