Description

COMPANY INFO

As we reopen our doors and position our company for future growth, we are looking for team members who will be excited to join a group of high- energy hospitality pros that truly embrace the Joie de Vivre (joy of living). We foster a work environment of mutual respect while providing an extensive training and development program for all employees. FIG & OLIVE is a company that believes in our team and in return we strive every day to be a company our team can believe in.

As a chef- driven concept we have established a foundation of genuine ingredients, deep respect for flavor, and an ambiance that celebrates the love of life and culture synonymous to the French Riviera. We are passionate about the cuisine and lifestyle of the French Riviera, and are looking for a team who shares that passion. These ideals have paved the way for 16 years of success in the restaurant industry.

We offer a competitive benefits package which includes: competitive salary, bonus eligibility, health, dental, vision, Life and AD&D, 401(k), 3 weeks of paid time off and monthly cell phone reimbursement up-to $100.

PURPOSE

• Provide overall leadership.
• Lead by example with hands-on coaching and training of team members to strive for the standard of Excellence.
• Ensure guest satisfaction, Employee Gratification, and Profit Maximization.
• Be a part of and help create a dedicated, hard-working team and a positive work environment.

RESPONSIBILITIES & DUTIES

Main Responsibilities to Focus on but not limited to:

• Controlling day-to-day operations by scheduling shifts, ordering supplies and developing restaurant team.
• Main focuses for profit control: Labor Control; Wine, Liquor, and Beer COGs; Asset & Facility Management; Driving revenue while maintaining guest satisfaction.
• Follow and Maintain DOH Standards and Procedures.
• Create a positive, collaborative working relationship with CDC, Sous Chefs, and BOH employees.
• Manage and develop AGM and Floor Managers.
• Understanding of all FOH Positions.
• Knowledge of all Food, Cocktail, and Wine Menu Items.

Qualifications

MINIMUM QUALIFICATIONS & REQUIREMENTS

• A minimum of 3-5 years in upscale high-volume restaurant management
• P & L and COGS experience and history of interaction with Accounting personnel.
• Experience in maintaining all aspects of operations including HR related responsibilities.
• Team player with a positive attitude and problem-solving skills.
• Extensive guest service and resolution skills.
• Excellent communication skills.
• Working knowledge of Seven Rooms, OT Guest Center, and Toast as well as strong Microsoft Excel and computer skills.
• Ability to work a flexible schedule inclusive of weekends and holidays.
• Must have exceptional verbal, written and clear communication skills.
• Fluency in another language, a plus.
• Ability to establish and maintain effective relationships with management, employees and general public while listening to concerns when necessary.
• Demonstrates integrity, tact, diplomacy and a commitment to FIG & OLIVE company values.
• Must be able to work independently, under pressure and use sound business judgment.
• Problem solving, reasoning, motivating, and organizational abilities.
• Servsafe Certified.

• The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.

  FIG & OLIVE is an EOE Employer. M/F/V www.figandolive.com