Managing Partner – M.Bird Position Available In Hillsborough, Florida
Tallo's Job Summary: The Managing Partner position at M.Bird in Tampa, FL, under Three Oaks Hospitality, requires strong leadership, industry knowledge, and business acumen to oversee all restaurant operations. Responsibilities include team management, operational strategies, financial oversight, and ensuring exceptional customer service. This role demands availability for late nights, weekends, and holidays, along with pre-employment screenings. Benefits include paid time off, medical/dental/vision/life insurance, 401(k) with match, employee discounts, flexible schedule, paid training, and free parking.
Job Description
Managing Partner – M.Bird 2.1 2.1 out of 5 stars Tampa, FL Three Oaks Hospitality’s collection of community-driven restaurants and bars is seeking a motivated and outgoing individual to fill the role of Managing Partner for M.Bird. M.Bird is Tampa’s premier rooftop destination perched high above historic Armature Works. This sophisticated, deco-inspired lounge offers unparalleled, waterfront views of Tampa’s ever-growing cityscape. The Managing Partner will work under the direction of the COO and is responsible for overseeing all aspects of the restaurant’s operations. The primary function is to ensure exceptional customer service, maintain high-quality standards, and drive profitability. The Managing Partner leads a team of employees, implements operational strategies, manages financial aspects, and fosters a positive, inclusive work environment. Strong leadership skills, industry knowledge, and business acumen are required for success in this role. This position requires availability to work late night, weekends, and holidays. Pre-employment background and drug screening are required for this position.
Supervisory Responsibilities:
Recruit, train, and supervise a diverse team of employees, including hiring, scheduling, and performance management. Foster a positive work environment, promote teamwork, and motivate staff to deliver excellent customer service. Provide coaching and mentorship to team members, ensuring their professional growth and development. Conduct regular staff meetings to communicate goals, policies, and operational updates. Train staff on proper safety procedures and maintain documentation for health inspections.
Duties/Responsibilities:
Oversee day-to-day operations to ensure smooth functioning of the restaurant. Develop and enforce standard operating procedures (SOPs) for various areas, including front-of-house, back-of-house, and customer service. Maintain a clean, safe, and welcoming environment for both employees and guests. Monitor inventory levels, track food costs, and implement cost-control measures to maximize profitability. Collaborate with the kitchen staff to ensure timely food preparation and quality control. Maintain a strong focus on providing exceptional customer service and ensure guest satisfaction. Respond to customer feedback, complaints, and resolve any issues promptly and professionally and using de-escalation techniques as needed. Regularly interact with guests, build relationships, and address their needs and concerns. Implement strategies to enhance the overall guest experience and promote repeat business. Develop and manage the restaurant’s budget, including revenue forecasts, cost analysis, and expense control. Monitor financial performance, review financial statements, and implement strategies to improve profitability. Analyze sales trends, customer preferences, and market conditions to identify opportunities for growth. Implement effective pricing strategies and promotions to increase revenue. Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards. Conduct regular inspections to maintain cleanliness and hygiene throughout the restaurant. Ensures compliance with alcoholic beverage regulations. Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. Performs other duties as assigned.
Required Skills/Abilities:
Strong supervisory and leadership skills with the ability to motivate and inspire a team. Excellent interpersonal skills with a focus on customer service. Strong organizational skills with the ability to multi-task and prioritize responsibilities. Knowledge of financial management principles, including budgeting, cost control, and revenue analysis. Strong knowledge of food service operations, including cooking techniques, menu planning, and food safety regulations. Proficiency in using point-of-sale systems. Proficient with Microsoft Office Suite or related software. Flexibility to work late evenings, weekends, and holidays.
Education and Experience:
Minimum of 3 years of experience in a high volume restaurant as General Manager or Managing Partner. High school diploma or
GED Valid Food Managers Certificate Benefits:
Generous paid time off Medical, dental, vision, life 401(k) with company match Employee Discount Referral Program Flexible Schedule Paid Training Free Parking
