Manager

The Red Hen in Bloomingdale is searching for an experienced Manager. We are a high volume, fast paced neighborhood pasta restaurant with a focus on quality food and beverage, and warm hospitality. Our ideal candidate is dynamic, self-motivated and possesses strong food and wine knowledge, and an interest in fostering an environment of continual learning. As we enter our 14th year we believe that it is crucial to the continued success of The Red Hen to hire and retain talented people who share our beliefs in quality, community and hospitality. Please submit a cover letter and resume to apply. Experienced servers/bartenders with minimal management experience will be considered. Incomplete applications will not be considered.

We offer our Managers benefits and perks - here are a few:

• Quarterly Bonus
• Carefirst Blue Cross Blue Shield Medical Insurance
• Dental Insurance
• Paid Time Off
• Discounts to our family of restaurants (All-Purpose Shaw, All-Purpose Capitol Riverfront, Boundary Stone, Fossette Focacciaria, Aventino).

Applicants must have:

• 2 years restaurant management experience OR 2 years serving/bartending experience in a fine-dining setting
• A genuine interest in hospitality and delivering memorable guest experiences
• Strong leadership, motivational and organizational abilities

• Strong knowledge of Italian cuisine, Italian wine, and cocktails
• Experience managing inventory
• A valid ABRA managers’ license or the ability to obtain a license

Essential Functions:

• Work in partnership with the General Manager to lead and direct all facets of a restaurant’s business, ensuring effective and efficient day-to-day and long-term operations including but not limited to driving sales; managing costs; growing the business; leading and developing the front of house (FOH) teams
• Organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience
• Respond immediately and effectively to guest and employee needs and feedback
• Maintain proficiency in job functions of all FOH and BOH positions and provide active back-up support when business needs require
• Manage costs, drive sales and grow the business in support of financial goals
• Partner with management team to interview, hire, onboard, train, schedule, supervise and develop all FOH and BOH hourly employees (including proficient use of online applicant tracking, training and other HR systems and tools)
• Monitor, address and document individual employee performance (including hourly and management teams) through ongoing feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination
• Balance, pare and maintain security of all cash banks
• Prepare for and conduct pre-shift and other employee meetings
• Ensure repair and maintenance needs are addressed
• Understand and follow the food allergy procedure and special orders/restrictions
• Ensure proper food storage, quality and presentation standards, including temperature controls
• Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations and alcohol management) and represent the restaurant and Company in interactions with legal and regulatory authorities
• Perform regular and ad hoc inventories of food, beverage and restaurant supplies and track high cost items; place food, beverage and restaurant supply orders; and accept and inspect deliveries
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Organize and conduct periodic informational seminars for employees
• Successfully complete alcohol awareness training
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Other duties assigned as needed