Manager

Ontario Trillium Foundation; West Bloomfield Charter Township (MI); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Quarterly bonuses

Comprehensive Medical, Dental & Vision

401k

Unlimited PTO

Coaching and training tools

Great life balance

Job summary

The Ontario Trillium Foundation is looking for a dynamic General Manager for our restaurant in West Bloomfield. This role offers the opportunity to lead culinary experiences in a sports-themed environment, with a focus on achieving revenue targets and maintaining high service standards.

Successful candidates will have 3-5 years of FOH management experience, strong leadership skills, and a deep knowledge of food and beverage operations. Benefits include quarterly bonuses, comprehensive medical, and unlimited PTO.

Qualifications

• 3-5 years of FOH Restaurant Management experience required.
• Expertise in hospitality and operations within food and beverage.
• Ability to lead with a positive business philosophy.

Responsibilities

• Oversee all areas of the restaurant and manage FOH operations.
• Control costs and maintain company standards to increase sales.
• Deliver profit targets by managing FOH staff for excellent service.

Skills

FOH Restaurant Management

Managerial and leadership skills

Food and beverage knowledge

Cost Accounting

Communication

P&L analysis

Tools

MS Word

Excel

POS Software

Reservation Software

Job description

Seeking a dynamic and experienced General Manager for our West Bloomfield location. Join us in the heart of West Bloomfield, where you'll have the opportunity to lead and shape the culinary experience at our esteemed sports themed restaurant. Embrace a dynamic role that rewards excellence and offers a path for professional advancement within a thriving restaurant group. The Manager will oversee, lead and manage all areas of the restaurant and make the front‑of‑house final decisions on matters of importance. Adhere to company standards and service levels to increase sales and control costs, including food, beverages, supply, utility, and labor costs. Deliver revenue and profit targets by managing FOH staff to provide top‑tier restaurant service. Maintain guest and employee satisfaction, while consistently improving the image of the company and increasing revenue.

Qualifications

• FOH Restaurant Management of 3-5 years
• Managerial and leadership skills
• Hospitality and operations expert in the food and beverage industry
• Must have excellent food and beverage knowledge
• Cost Accounting, developing budgets, financial planning and strategy, decision making, process improvement, strategic planning, verbal communication, customer focus, management proficiency, managing profitability, and quality focus
• Knowledge of computers (MS Word, Excel)
• Knowledge of Accounting, POS, and Reservation Software
• Expertise includes operations, P&L analysis, management development, cost controls, health and safety practices, and five‑star service standards
• Lead with an incredible business philosophy with an emphasis on a positive culture, incorporating proven systems and implementation of SOPs

Benefits

• Quarterly bonuses
• Comprehensive Medical, Dental & Vision
• 401k
• Unlimited PTO
• Coaching and training tools
• Great life balance

Responsibilities

• Oversee, lead and manage all areas of the restaurant and make the front‑of‑house final decisions on matters of importance
• Adhere to company standards and service levels to increase sales and control costs, including food, beverages, supply, utility, and labor costs
• Deliver revenue and profit targets by managing FOH staff to provide top‑tier restaurant service
• Maintain guest and employee satisfaction while consistently improving the image of the company and increasing revenue
• Maintain a high level of service and standards by educating the staff on Italian cuisine service techniques, culture and developing personalized customer service
• Maintain operations by preparing policies and standard operating procedures; implement productive and quality patron‑service standards; constantly work on improving service standards
• Maintain guest/employee satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons
• Develop banquet events