Your job is to oversee all front house operations including but not in any way limited to staffing, food knowledge, extensive BWL knowledge, delivering a superior food and beverage experience while maximizing customers’ expectations.

Being able to balance seating capacity and plotting reservations, setting schedules and shifts that balance with the hours and volume in the restaurant, making instantaneous decisions based on volume.

Exemplified leadership skills are critical as we expect you to lead by positive example and uplift the team members during busy moments in our fast-paced environment.

Ultimately, you will ensure everything runs smoothly and that our guests have an exceptional experience.

Requirements :

• Proven work experience as a Restaurant Manager, Restaurant General Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like OpenTable, Bev Spot, R365 and POS Touch
• Strong leadership, motivational and people skills

Responsibilities :

• Coordinate daily Front of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

In 1989 when Andiamo opened its first Italian restaurant, the goal was simple deliver fine Italian cuisine by using the freshest seasonal ingredients and prepare them from scratch each and every day.

This goal set by the late Master Chef Aldo Ottaviani was achieved and as a result Andiamo exceeded all expectations, expanding to five metro Detroit locations.

Andiamo has never strayed from its founding principles and continues to provide exceptional service and authentic Italian cuisine prepared by hand every day.

Last updated : 2024-05-18