Restaurant Manager The Dancing Pine Novi, MI Job Details Full-time $50,000 - $70,000 a year 9 hours ago Benefits Paid time off Employee discount Flexible schedule Qualifications Customer communication Teamwork Interpersonal skills Attention to detail Organizational skills Time management

Full Job Description Restaurant Manager Dancing Pine Korean Steakhouse Base Salary:

$50,000-$70,000 per year, based on experience and qualifications.

Bonus Opportunity:

Eligible for an additional 4% bonus based on wine sales, providing an opportunity to increase total compensation through the growth and performance of the Dancing Pine wine program. Schedule This is a full-time, hands-on management position requiring approximately 50+ hours per week, including evenings, weekends, holidays, and peak business periods.

Experience:

2-3+ years of steakhouse or upscale full-service restaurant management experience About Dancing Pine Dancing Pine is a Korean steakhouse built around an elevated, interactive dining experience. We specialize in premium steak cuts that are grilled tableside in front of the guest, creating an engaging experience that combines exceptional food, hospitality, and entertainment. While our concept is inspired by Korean grilling traditions, Dancing Pine is not a traditional Korean BBQ restaurant. Our focus is on high-quality steak cuts, precise preparation, tableside grilling, elevated service, and a curated beverage program. Wine and Champagne are an important part of the Dancing Pine experience. We are building a strong and approachable wine and Champagne program designed to complement our steak offerings while giving our guests an enjoyable and memorable experience. We are looking for an experienced, hands-on Restaurant Manager who understands that great hospitality requires strong leadership, organization, product knowledge, and the ability to create an exciting guest experience. This is a floor-focused management position. The Manager must be willing to work alongside the team during service and step into any FOH position when needed. Position Overview The Restaurant Manager will oversee the daily FOH operation and work closely with the Owner, Corporate Chef, Chef Team, FOH Team, and Marketing Team. The ideal candidate is someone who can manage the details of the restaurant while also creating energy on the floor. You should be comfortable running food, taking orders, hosting, bussing tables, answering phones, assisting the bar, speaking with guests, selling wine, and helping wherever the team needs support. We are looking for a manager who takes ownership rather than waiting to be told what needs to be done. Key Responsibilities Leadership & Daily Operations Lead and manage the FOH team during daily operations and service. Set the standard for hospitality, professionalism, teamwork, and guest service. Be a visible, hands-on leader on the restaurant floor. Support all FOH positions as needed, including: Running food Taking orders Hosting Bussing Answering phones Supporting the bar Assisting with guest needs Maintain a calm and professional presence during high-volume services. Identify operational problems and take initiative to solve them. Hold team members accountable to Dancing Pine standards. Communicate effectively with FOH and BOH leadership. Lead by example and create a positive, energetic service environment. Scheduling & Staffing Create weekly FOH schedules based on projected business levels, reservations, events, and staffing needs. Manage labor efficiently while maintaining appropriate service levels. Monitor attendance, punctuality, and employee performance. Identify staffing gaps and proactively solve scheduling issues. Adjust staffing based on business volume when necessary. Build a reliable and accountable FOH team. Wine & Champagne Program Wine knowledge and wine sales will be an important part of this position. The Manager must have strong wine knowledge and be comfortable speaking confidently with guests about wine, Champagne, steak pairings, varietals, regions, and different price points.

Responsibilities include:

Develop strong knowledge of the restaurant's wine and Champagne selections. Confidently recommend wines based on guest preferences, menu selections, and budget. Proactively upsell bottles when appropriate instead of defaulting to by-the-glass sales. Train FOH employees on wine and Champagne knowledge. Teach the team how to present and sell wine naturally without making guests feel pressured. Help develop and maintain the Dancing Pine wine and Champagne list. Work with ownership and leadership to identify new wines, Champagne, and producers that fit the concept. Monitor wine inventory and maintain appropriate par levels. Ensure proper wine storage and handling. Help create wine-focused experiences, promotions, tastings, and special events. Make the wine experience fun, approachable, and entertaining for guests. Be able to engage guests in conversation and tell the story behind wines, Champagne, producers, and regions. Create opportunities for guests to explore wines they may not normally order. Work with the Chef Team to develop wine pairings with steak and other menu items. The goal is not simply to sell wine—it is to make wine and Champagne an enjoyable part of the Dancing Pine experience. Beverage & Purchasing Take ownership of ordering and maintaining adequate inventory levels for: Beer, Wine & Liquor Beer Wine Champagne Liquor Mixers Non-alcoholic beverages FOH Supplies & Disposables Saniwipes Hand towels Chopsticks Toilet paper Straws Napkins To-go supplies Cleaning and sanitation supplies Other operational necessities Maintain appropriate par levels. Place orders proactively before products run out. Always have a backup plan/order ready for critical items. Communicate professionally with vendors. Monitor pricing, usage, waste, and inventory levels. Maintain organized storage areas. Ensure products are properly received, stored, and rotated. Inventory Management Conduct monthly inventory of: Wine Champagne Beer Liquor Glassware Plates Utensils Other assigned FOH items Monitor inventory usage and identify shortages or unusual variances. Maintain accurate par levels. Anticipate upcoming needs based on reservations, events, holidays, and business volume. Make sure necessary backup products are ordered before inventory reaches critical levels. Service Standards & Training Establish and maintain consistent steps of service for the entire FOH team. Dial in the complete service sequence for every FOH position.

Create position-specific checklists for:

Hosts Servers Bussers Food runners Bartenders Other FOH positions Review FOH checklists with employees on a daily basis. Ensure opening, service, and closing procedures are consistently followed. Conduct or coordinate daily pre-shift meetings. Work with the Chef on Duty to establish and communicate the push of the day. Communicate specials, 86'd items, menu changes, reservations, VIPs, events, and important service information during pre-shift. Coordinate with the Chef Team to bring in outside experts for at least two training sessions per month.

Develop ongoing training programs for:

Hospitality Wine Champagne Steak knowledge Menu knowledge Steps of service Tableside grilling Upselling Guest engagement Coach employees in real time during service. Develop team members and identify future leadership opportunities. Meetings & Communication Prepare a weekly agenda for meetings with: Owner Corporate Chef Chef Team Marketing Team Come prepared with operational updates, staffing concerns, guest feedback, inventory needs, training updates, and upcoming events. Follow up on action items from meetings. Maintain strong communication between FOH, BOH, ownership, and corporate leadership. Communicate upcoming events, promotions, marketing initiatives, and menu changes to the FOH team. Guest Experience Maintain a high level of hospitality and guest satisfaction. Actively monitor the dining room during service. Engage with guests throughout their experience. Handle guest concerns professionally and find appropriate solutions. Build relationships with regular guests. Create a welcoming, energetic, and memorable atmosphere. Monitor table flow, reservations, seating, ticket times, and service pace. Ensure guests understand the unique Dancing Pine experience. Help guests enjoy and understand the tableside steak-grilling experience. Encourage the team to create genuine connections with guests rather than simply completing service steps. Restaurant Standards & Organization Ensure all FOH areas are clean, organized, properly stocked, and ready for service. Maintain cleanliness and sanitation standards. Ensure glassware, plates, utensils, and service equipment are properly maintained.

Conduct regular walkthroughs of:

Dining room Bar Host stand Restrooms Service areas Storage areas Ensure opening and closing duties are completed properly. Maintain standards for appearance, uniforms, grooming, and professionalism. Ensure the restaurant is consistently prepared before every service. What We're Looking For The ideal candidate will have: 2-3+ years of restaurant management experience, preferably in a steakhouse, upscale casual, fine dining, or high-volume full-service restaurant. Strong understanding of FOH restaurant operations. Strong wine and Champagne knowledge. The ability to confidently sell and upsell wine bottles. Experience managing and scheduling a FOH team. Experience with beverage ordering and inventory. Strong organizational and time-management skills. Excellent communication and leadership skills. A hands-on management style. Strong attention to detail. The ability to coach, train, and hold employees accountable. The ability to work independently and make operational decisions. A natural ability to engage with guests and create memorable hospitality experiences. A passion for food, steak, wine, Champagne, and hospitality. Flexibility to work nights, weekends, holidays, and high-volume periods. Willingness and ability to work 50+ hours per week. The Right Personality for Dancing Pine We are looking for someone who is: Hands-on. You don't hesitate to jump in and help the team. Organized. You know what needs to be done before someone has to ask. Hospitality-driven. You genuinely enjoy taking care of guests. Wine-minded. You understand that wine is part of the experience, not simply another item on the menu. Energetic. You can create positive energy on the floor and keep the team motivated. Accountable. You take ownership of your responsibilities and follow through. A team player. You understand that successful service requires FOH and BOH working together. What Success Looks Like Success in this position means the FOH team is organized, properly staffed, well-trained, and consistently executing Dancing Pine's service standards. The successful Manager will anticipate needs before they become problems, maintain proper inventory and ordering, develop the FOH team, build wine sales, communicate effectively with leadership, and create a memorable guest experience. Most importantly, the Manager will help define what Dancing Pine hospitality means. This is an opportunity for a manager who wants to take ownership, lead from the floor, develop a team, build a strong wine program, and help grow an exciting Korean steakhouse concept. Compensation $50,000-$70,000 per year, based on experience and qualifications. Schedule This is a full-time, hands-on management position requiring approximately 50+ hours per week, including evenings, weekends, holidays, and peak business periods. How to Apply Please submit your resume along with a brief description of your restaurant management experience, including: Type of restaurant(s) you have managed Size of the team you have led Steakhouse or upscale restaurant experience Wine and Champagne experience Inventory and ordering experience Scheduling experience Training and team-development experience Your approach to creating an exceptional guest experience

Pay:

$50,000.00 - $70,000.00 per year

Benefits:

Employee discount Flexible schedule Paid time off

Work Location:

In person