We're looking for an experienced restaurant/hospitality professional to help us strengthen our front-of-house service and training. This is NOT a traditional GM position. We don't need someone to manage payroll, do accounting or run the entire restaurant. We need someone who genuinely enjoys hospitality, training people and being on the floor. What you'll do: Training & Development Develop and oversee a consistent training program for servers, bartenders and hosts. Train new employees on service standards, menu knowledge, hospitality and restaurant procedures. Conduct ongoing refresher training with existing staff. Work with experienced employees to develop them into stronger servers and potential shift leaders. Lead short, productive pre-shift meetings. Service Standards Establish and maintain clear front-of-house service standards. Be present on the floor during busy services and actively observe service. Coach employees in real time when appropriate. Identify recurring service problems and develop solutions. Help ensure consistency in greeting, timing, table maintenance, menu knowledge and guest interaction. Floor Leadership Act as a visible hospitality leader during peak services. Assist staff when the dining room becomes busy or challenging. Help resolve guest-service issues. Facilitate communication between the front and back of house. Work with our kitchen leadership to maintain smooth service. Accountability Provide regular feedback to ownership regarding training needs, service issues and employee development. Conduct periodic service evaluations. Help maintain a simple training manual and service standards checklist. Hold staff accountable to established standards while maintaining a positive, respectful culture. What This Position Does NOT Require This is intentionally not a full-time GM position. The position does not require primary responsibility for: Payroll Accounting Scheduling Food purchasing Food-cost management Vendor management Overall restaurant administration The Ideal Candidate We are looking for someone who: Has significant restaurant/hospitality experience. Has previously managed, trained or developed FOH employees. Has a strong understanding of genuine hospitality. Notices the little things that affect a guest's experience. Is comfortable coaching employees directly and respectfully. Can lead without needing to be the "boss." Is organized, dependable and hands-on. Enjoys teaching and developing people. Wants a meaningful part-time position rather than a traditional 50-60 hour restaurant management job. Proficient with Toast POS a

BIG PLUS

Working with social media a

BIG PLUS

Why This Position? This is an opportunity to have a meaningful impact on an established restaurant without taking on the demands of a traditional full-time GM position. You will have the time and authority to focus on what you do best: develop people, improve service and create a great guest experience.

Pay:

$300.00 - $400.00 per day

Work Location:

In person