Restaurant Manager - CurrentBurger

The primary function of Restaurant Manager at CurrentBurger is to maintain and establishing new training for all positions. The ideal candidate will be proactive and enhance service, and ensure all colleagues are following BHC Values. The Manager is expected to be continuously looking to improve and develop our services, which allows us to stay on top of new trends, all while maintaining our reputation for outstanding service in the industry. The Manager will have previous progressive Food and Beverage management experience, previous experience creating and maintaining a budget, and experience managing multiple outlets simultaneously.

About CurrentBurger

Times change, but burgers never go out of style. Inspired by classic soda shops, this casual eatery serves a variety of elevated comfort foods, including juicy smash burgers and hand-spun milkshakes. Eat in, or pick up your order from our take-out window bordering Waterfront Park.

Hours Of Operation

11am-9pm daily

Duties & Responsibilities

• Assist F&B management in the overall day-to-day operations.
• Ensure completion of all service shift opening/closing duties.
• Ensure the set-up of all dining outlets, common spaces, and function spaces for the day.
• Inspect the restaurant environment and entrance area, ensuring that all standards are met, rectifying any deficiencies, and maintaining cleanliness at all times.
• Inspect tables and stations, ensuring that all setups meet the departmental standards, check throughout the meal period, and report any deficiencies.
• Ensure quality Food & Beverage service is delivered first while maintaining adherence to budgeted payroll and overhead costs.
• Conduct pre-meal informational briefings with staff so that all are knowledgeable about dishes, cooking methods, changes, menu items, specials, etc.
• Behave as a role model, communicate effectively with employees, act as a motivating influence, training all new team members.
• Assist F&B management in training, scheduling, and Payroll.
• Handle any guest incidents, ensuring 100% guest satisfaction. Record and distribute all Glitch reports, following up on any incidents.
• Ensure respect for safe food handling procedures and a safe working environment.
• Complete Daily Pass-along, communicating all relevant notes for each shift.
• Work as an active member of the management team. Creating professional relationships and active involvement with all hotel operations, including but not limited to; daily, and weekly management meetings, and supporting all team members, including the Manager on Duty Shifts.
• Provide cross-functional leadership across multiple F&B outlets, including restaurants, bars, banquets, and in-room dining.
• Fill in for outlet managers during absences or peak periods to ensure seamless operations.
• Support special events, pop-ups, and new outlet openings with operational oversight.
• Ensure consistent service standards and guest experience across all venues.
• Train and mentor staff in various outlets, adapting to each team’s needs and service style.
• Troubleshoot operational issues and implement quick, effective solutions.
• Collaborate with culinary and service teams to maintain high-quality food and beverage delivery.
• Monitor guest feedback and implement improvements to enhance satisfaction.
• Maintain compliance with health, safety, and sanitation standards across all outlets.
• Assist with scheduling, payroll, and inventory management as needed in each outlet.
  
  

Required Skills & Experience

• Minimum of two (2) years in a luxury hotel restaurant managerial role.
• Excellent knowledge of food, wine, and fine dining operations.
• Experience in completing administrative tasks, including reporting, budgeting, project management, etc.
• Strong supervisory and leadership skills. Ability to build a strong, cohesive relationship with back-of-house leadership.
• Excellent interpersonal skills with a focus on guest satisfaction, time management, organizational skills, and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
  
  

Physical Requirements

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
  
  

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

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BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.