Restaurant Manager

Established in 1937, Le Veau d’Or reopened under neo-bistro extraordinaires, Chefs Riad Nasr and Lee Hanson of Frenchette and Le Rock. The renaissance pays homage to the nearly 100 year history of the space while bringing an elevated level of execution to the food and beverage programs.

Job Details:
As a Front of House Manager you will work with the General Manager to ensure efficient restaurant operations, as well as maintain high standards for service, education and motivate our staff to provide excellent customer service. We look to you to exemplify professionalism in leading a team and creating a positive work environment for everyone.

Le Veau d’or is a high touch restaurant with an emphasis on thoughtful, knowledgeable service. Managers are expected to perform all hourly tasks and responsibilities in a confident and professional manner. Emphasis is placed upon mentoring staff and modeling the points of service we expect from all staff. 

Floor Staff and Management:

• Hiring & Training
• Staff Scheduling
• Human Resources (with General Manager & Director of Operations)
• Disciplining, documenting, and rewarding staff when necessary
• Praise in public, discipline in private

Policy and Procedures:

• Develop/strengthen, implement and oversee SOPs
• Lead service and customer relations
• Ensure lawfulness and in keeping with company wide standards

Service & Guest Relations:

• Oversee service with attention on both technicalities of a successful service and the personality and atmosphere of service
• Create memorable experiences, touch tables, connect with guests and build regular clientele

Facility:

• Uphold OSHA and DOH standards
• Troubleshoot practical fixes and alert GM or necessary parties of issues as they arise
• Spearhead Toast fixes, assist with Opentable
• Troubleshoot Tech / IT / physical plan issues
• Oversee CGS inventory and ordering when necessary

Efficiency:

• Assist GM in upkeep and ongoing improvement of all aspects of the restaurant operation
• Customer and Employee Hospitality & Safety
• Customer Service and Satisfaction
• Lead education and resources for employees 
• Employee morale and happiness

An ideal candidate would possess

• 1-2 years of management experience
• Knowledge of and enthusiasm for French food and natural wine
• Thrive in fast-paced environment
• High communication skills
• Passionate about hospitality and fine points of service
• Dedicated to providing a welcoming environment and warm customer experience.
• Open availability is required. Must be available to work nights and weekends.
• Collaborative team player