Oar & Iron Raw Bar & Grill | Restaurant Manager

Oar & Iron; Fort Myers (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

Join a leading company in the restaurant industry as a Manager, where your leadership will play a vital role in achieving exceptional dining experiences and operational success. You'll oversee daily operations, guide team members, and ensure all standards are met to foster customer satisfaction. This role offers the chance to positively impact both staff morale and company profits.

Qualifications

• Proven experience in restaurant management.
• Strong understanding of food service operations.
• Ability to foster a positive working environment.

Responsibilities

• Maintain restaurant standards for quality and service.
• Oversee inventory management and purchasing.
• Train and mentor team members.

Skills

Leadership

Inventory Management

Customer Service

Team Development

Job description

Oar and Iron Manager Job Description:

• As a member of the leadership/management team, your position is instrumental in developing and fulfilling the short-term as well as long-term goals of our restaurants and company.
• Your position is responsible for creating an atmosphere that will inspire guests and team members to return.
• Your goals will be accomplished by the proper implementation, promotion, and success of our operations through continual evaluation of the products/services provided while ensuring effective training and development of our team.
• The Manager’s role is to plan and direct all employees to achieve an exceptional dining experience while maximizing sales and profits.

Your duties and responsibilities include but are not limited to the following:

• Maintains the restaurant to all Oar & Iron standards.
• Oversee and participate in daily line checks and provide necessary coaching and feedback. Inspect line check book to they are properly executed and maintained.
• Spend time walking the line, kitchen, FOH and expo.
• Development, implementation, and execution service standards, by ensuring that all food presentations are quality-focused and consistent.
• Responsible for overseeing purchasing, receiving, stocking, rotating, and managing inventory.
• Oversee labor, ensuring budget parameters.
• Managing and controlling industry standards for ‘Cost of Sales’ for the restaurant.
• Hands-on training and mentoring of all hourly Team members.
• Execute inventory control systems for receiving, storing, and issuing of all Food & Beverage supplies.
• Manage and control supplies, plates, glassware, and silver for par stock.
• Lead by firm, but fair leadership of co-workers and staff.
• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.