NEW Italian Restaurant Opening at the W Hotel - Restaurant Manager

Job Description

Job Description

Our Mission

To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.

Our Concept

Alliance Hospitality Group, the team behind Baltaire Steakhouse in Los Angeles and FLINT by Baltaire, is opening a new luxury Italian restaurant at the W Scottsdale Hotel. This concept will balance Italian traditions with culinary innovation; featuring house made pastas, carefully curated ingredients, and world-class wines. This restaurant will house hospitality professionals with an unwavering desire to deliver exceptional service.

What We Expect

Leads all restaurant employees to exceed the expectation of the company and guests. Ensures the consistent planning, production, preparation and prompt delivery to great tasting food and beverage prepared and presented to the AHG Service Standards. Responsible for operational efficiency and profitability of the Italian Restaurant's relations operations. Trains and retains new and experienced staff members and continually develops them in their technical skills, salesmanship, food safety and sanitation. Creates an atmosphere in the restaurant that builds energy, fun, and enthusiasm.

Responsibilities :

• Supervise and coordinate activities of employees during the shift.
• Establish and maintain continual education regarding Service Standards and guest-focused hospitality through preshift meetings, team meetings and throughout service daily.
• Ensure alignment of service focuses with GM and ensure all managers on the leadership team are focusing and promoting these areas of education and development.
• Quality and timely communication to the restaurants leadership team and company leaders (i.e. via email, Slack, verbal, etc.)
• Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel.
• Understand completely all policies, procedure, standard, specifications, guidelines, and training programs. Follow established Standard Operating Procedures.
• Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
• Inform General Manager of violations to restaurant policies regarding personnel and so they may administer prompt, fair and consistent corrective action for any and all violations or company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Provide advice and suggestions to GM and Senior Manager as needed.
• Check the quantity and quality of received products (food, beverage, supplies) during the shift.
• Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift.
• Ensure consistency in the delivery of the entire restaurant concept.
• Responds in a professional manner when faced with tough situations.
• Create a motivational environment with open and effective communication.
• Mentor and coach front of house team
• Help to manage labor hours by encouraging efficiencies and helping as needed.
• Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

Experience & Education :

Physical Requirements

The physical requirements listed below are examples of those of the Restaurant Manager may need to perform in order to carry out essential job functions :

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.

We Offer :