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Hospitality
Restaurant / Food Service Manager
Providence Forge, VA
Find & Apply For Restaurant / Food Service Manager Jobs in Providence Forge, Virginia
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Old School Cider House opened in 2025 as a cider tap house and restaurant located in the heart of New Kent, one of the fastest growing counties in Virginia. The current cider house and restaurant has quickly become a local favorite enjoying a diverse and loyal customer base. Magnolia Hall, our new multi-purpose event space is now up and running and ready to host community ticketed events like brunches, themed dinner entertainment, line dancing and the like. Service, Quality, Community & Family is the cornerstone of the business. The primary role of the Restaurant & Event Manager (REM) is to support the owners in leading the business as the go-to place for food, beverage, and entertainment. The REM is responsible for managing all aspects of the catering, restaurant and event business for Old School Cider House. The position is a fulltime, senior level role reporting directly to the owner. The position requires a high level of reliability, competence, commitment, and business acumen. While some flexibility in working hours is anticipated, the REM is generally expected to be on site during catering and events. The REM should expect a 45-50 work week with the availability to work nights, weekends, and holidays. It is also expected that the REM participates, as needed, in off-hour related business activities such as inventory, recruiting, planning, and other administrative activities.
DUTIES & RESPONSIBILITIES
Customer Experience:
Consult and communicate with the owner in negotiating contracts and finalizing event logistics (e.g., seating, themes, scheduling, etc.). Collaborate with our kitchen staff and any outside vendors that are needed to ensure the event runs safely and smoothly. Ensure customers receive a positive event experience and we deliver on our promised commitments.
Event Management and Execution:
Oversee the production and coordination of all catered events. Plan and create unique menus paired with holiday festivities and fun events. Supervise and coordinate the entire event setup, cleanup and tear-down.
Staff Leadership:
Recruit, hire and train kitchen and event personnel to consistently meet high professional standards and competencies. Develop and implement a best-in-class training curriculum. Coordinate staff scheduling to ensure friendly, attentive, and efficient customer service. This is important for both pre and post event. Set the example and standard for competency, reliability, and commitment to customer service.
Kitchen Operations:
Responsible for all kitchen operations in a high-volume catering type environment to include menu development that meets varying dietary requirements. Ensure adherence to food safety, labeling, cleanliness and food storage practices. Food and beverage procurement that are aligned with established budget parameters. Responsible for inventory management to include ordering, delivery and food rotation.
EXPERIENCE
The Restaurant & Event Manager shall have a demonstrated track record of successful leadership managing a catering kitchen and event operation. Successful background in managing personnel in the catering and restaurant industry. Strong knowledge of proper kitchen, sanitation, food preparation, storage and service guidelines. Sound business and financial acumen needed to make intelligent business decisions. Proven track record of recruiting, hiring, and training productive teams in the catering and restaurant business. Proficient with food service inventory management methods and procedures. Comfortable problem solving in situations that can be demanding. Culinary experience a plus.
