A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
(Operations / Management) Experienced Restaurant Managers are you looking for an opportunity to grow your management career with a world renowned, upscale fine dining steakhouse? We are currently seeking a qualified and motivated individual to join our Management team. For over 60 years, our success has been driven by our adherence to our core values, which are to deliver the highest quality food, beverages, and service in a warm and inviting atmosphere.
JOB DESCRIPTION
Leadership presence and involvement in Shift Management Models Hospitality and Delivers Service Excellence Develops staff and peers Inspirational leadership leading to operational excellence Deliver the highest quality of food and beverage products Consistent execution of all systems, standards and processes P&L responsibility and accountability Inventory control (food & product cost)
REQUIREMENTS
Exceptionally Service-oriented/ understands hospitality. Passionate, caring, people-focused/ top-line driven while at the same time demonstrating fiscal responsibility. Proven developer of people Strong Financial results 2-3 years leadership in preferably fine dining or similar volume, full-service chain/ corporate environment) Established longevity & career progression Professional image & demeanor Holds peers and staff accountable to expected results
BENEFITS
We don't only care for our guests - we care for our employees. Our unique benefits package includes Excellent compensation package Management Incentive Performance Plan 401(k) Medical, dental and vision benefits Life insurance Short-term and long-term disability benefits for management Excellent training and leadership development program Vacation
WHO WE ARE
Since first opening our doors in New Orleans in 1965, we've always strived for the best in service, ingredients and staff. Sixty years and over 100 restaurants worldwide, we're still the authority on what a great steak house experience is.
OUR MISSION
We devote ourselves every day to upholding the highest standards of quality, value and hospitality. Here, pride and integrity are a way of life, where going the extra mile isn't a chore but a part of our moral code.
ABOUT OUR FOUNDER
As a female pioneer in a male-dominated industry, our founder, Ruth Fertel, recognized the value of each and every employee s contribution to her success, regardless of race, gender, ethnicity, religion or creed. As an Equal Opportunity Employer, we continue to value the unique differences of each and every team member, guest, franchisee and vendor.
