Restaurant Manager

Mayapplegolfclub; Carlisle (Cumberland County); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Manager to lead a vibrant team at Fiddler's Bar and Grill, nestled at Mayapple Golf Course. This role is pivotal in creating a welcoming atmosphere where families can enjoy delightful meals together. You will inspire your team, oversee operations, and ensure exceptional service while driving financial success. Your leadership will enhance guest relationships and elevate the dining experience. Join this exciting opportunity to make a significant impact in a thriving restaurant environment!

Qualifications

• Minimum of two years’ leadership experience in food & beverage managing large teams.
• Experience in a bar/restaurant setting preferred.

Responsibilities

• Inspire and lead the restaurant team to provide excellent service.
• Ensure financial health through effective planning and analysis.
• Build guest loyalty and manage staffing efficiently.

Skills

Team Leadership

Customer Service

Financial Analysis

Marketing

Conflict Resolution

Education

High School Diploma

Bachelor's Degree in Hospitality Management

Job description

Fiddler's Bar and Grill located on the greens at Mayapple Golf Course, 20 minutes outside of Harrisburg, PA. We offer fine dining in a casual atmosphere with seating available in our bar and dining room as well as our outdoor patio.

Job Description

The Restaurant Manager is responsible for inspiring, leading, and overseeing the restaurant and team members on an on-going basis in order to make Fiddler's Bar and Grill every family’s first choice for a wonderful meal together. In order to achieve this goal, the Manager is responsible for ensuring that employees are being developed, working together as a team, behaving professionally, providing great service to our guests and making our product with precision. In addition, the Manager is responsible for marketing to our guests and achieving their financial targets while maintaining a safe, clean environment. By focusing their time against high impact activities and training others to perform the more routine job duties, all of this can be accomplished.

1) Building the Capability and Loyalty of the Team by:
a. Improving team skills and productivity of the crew by team meetings, performance management and supervising training and development
b. Ensuring the management team is highly functional. Ability to lead and direct the entire restaurant team; they can perform routine and management activities at a high level. Shift Supervisors are highly proficient at the routine tasks and can handle many of the management activities at an acceptable level
c. Ensuring the management team is inclusive of Shift Supervisors and the team speaks with one voice
d. Effectively managing the employment and staffing process by recruiting and selecting qualified team members and exercising good judgment to discipline and terminate team members when necessary.
e. Overseeing and reinforcing restaurant routines and ensuring the execution of the operating standards such as training, cleaning, opening/closing, delivery, etc.
f. Reviewing the work they delegate to others (responsibility can be delegated but not the accountability)
g. Quickly and effectively resolving employee concerns and potential problems
h. Rewarding, recognizing and motivating the team

2) Increasing Guest Loyalty/Building Sales through:
a. Building guest relationships (VIP treatment for groups, learning guest names, circulating in the dining room, responding to guest complaints, performing call backs on large orders, etc.)
b. Ensuring proper staffing and skill deployment on each shift
c. Managing systems and people to ensure the product is made correctly
d. Ensuring systems such as guest feedback program, guest complaint resolution process, service standards etc. are executed according to company standards
e. Consistently executing promotions and marketing according to program specifications

3) Ensuring the Financial Health of the Business by:
a. Developing an annual business plan and providing input to restaurant goals
b. Developing quarterly plans to reach restaurant goals
c. Reviewing systems execution to ensure the restaurant maximizes profit (preventative maintenance, safety program, production systems, etc)
d. Effectively analyzing financial and guest feedback information and taking a proactive approach to diagnose and solve problems
e. Developing corrective action plans to fix systemic issues
f. Effectively utilizing all of the resources available (Marketing, Director of Operations, Human Resources, other Support staff)

4) Leading peak revenue periods in the restaurant by:
a. Being visible to guests and team members
b. Continuously coaching team members to provide excellent customer service and make the product with precision
c. Optimizing the efficiency of all three segments of store operations by managing service times, redeploying employees where needed.

Qualifications

• Minimum of two years’ leadership experience in food & beverage managing large teams
• Experience in a bar/restaurantsetting preferred