Restaurant Manager - Hartford

Advanced Hospitality Systems; Hartford (CT); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Dental Insurance

Health Insurance

Employee discount

Short-term Disability

Long-Term Disability

Group Life

Sick Time & Vacation Time or Paid time

Job summary

Advanced Hospitality Systems is seeking an experienced Restaurant Manager to support the General Manager in a hands-on, high-volume setting. The ideal candidate is energetic, personable, and able to lead front- and back-of-house teams while maintaining excellent hospitality standards.

Role requires flexible schedule, ability to work up to 10 hours on feet, and lift up to 50 lbs. In-person, full-time position with bonus potential and comprehensive benefits.

Qualifications

• Minimum of 2 years proven success in a restaurant setting.
• ServeSafe Certified required.
• Brink POS experience preferred.
• Proficiency with Microsoft Office.
• Flexible schedule including weekends and holidays.
• Ability to stand up to 10 hours and lift up to 50 lbs.

Responsibilities

• Conduct the day-to-day restaurant operations according to company standards and policies.
• Directly responsible for managing and supervising front and back-of-house employees as well as engaging and providing hospitalityfor guests
• Fully understand and embody the culture and historical evolution of the brand.
• Be the direct point of contact for all front and back-of-house team members on a shift-to-shift basis.
• Mentor, teach, and train hourly line staff to perform at a high level and exceed expectations while building relationships as the restaurant manager with employees that foster loyalty and teamwork.
• As management, adhere to and coach our standard operating procedures for all front and back-of-house hourly positions.
• Help to solve all guest-related issues.
• Maintain a presence in the dining room to ensure hospitality is provided and a smooth flow of service.
• Conduct daily pre-shift meetings with the hourly staff.
• Perform end-of-shift closing duties to company standards.
• Communicate operational updates to the General Manager
• Interview and hire new hourly line staff.
• Administer progressive discipline to hourly line staff when necessary.
• Monitor staff performance and actively participate in staff performance reviews.
• Assist with the opening and closing of the restaurant when necessary.

Skills

ServeSafe Certified

Microsoft Office

English, Basic Spanish

High-volume experience

Tools

Brink POS

Job description

DESCRIPTION & REQUIREMENTS

We are looking for an experienced, responsible Restaurant Manager with a background in restaurant management who will support the general Manager. The ideal management candidate should be energetic, personable, engaging, and understand the technical aspects of great hospitality. Must have a flexible schedule, experience in a high-volume setting, and be willing to roll up your sleeves to get “hands‑on”.

• Previous restaurantmanagement experience preferred but not required


• A minimum of 2 years of proven success in a restaurant setting


• ServeSafe Certified


• Basic understanding of the Microsoft suite of programs, Brink POS (preferred)


• English, Basic Spanish (preferred but not required)


• Full Time, In-Person


• Management must be able to be scheduled on weekdays and weekends, and holidays excluding Thanksgiving & Christmas. They may beopening, or closing.


• This hands‑on restaurant manager position requires 90% of the work week to be spent actively engaged in running shifts. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs.

SALARY & BENEFITS

• Starting at $60,000 annually depending on experience, plus bonus


• Dental Insurance


• Employee discount


• Health Insurance


• Short-term Disability


• Long-Term Disability


• Group Life


• Sick Time & Vacation Time or Paid time off

AS A RESTAURANT MANAGER, YOUR RESPONSIBILITIES INCLUDE...

• Conduct the day-to-day restaurant operations according to company standards and policies.


• Directly responsible for managing and supervising front and back-of-house employees as well as engaging and providing hospitalityfor guests


• Fully understand and embody the culture and historical evolution of the brand.


• Be the direct point of contact for all front and back-of-house team members on a shift-to-shift basis.


• Mentor, teach, and train hourly line staff to perform at a high level and exceed expectations while building relationships as the restaurant manager with employees that foster loyalty and teamwork.


• As management, adhere to and coach our standard operating procedures for all front and back-of-house hourly positions.


• Help to solve all guest-related issues.


• Maintain a presence in the dining room to ensure hospitality is provided and a smooth flow of service.


• Conduct daily pre-shift meetings with the hourly staff.


• Perform end-of-shift closing duties to company standards.


• Communicate operational updates to the General Manager


• Interview and hire new hourly line staff.


• Administer progressive discipline to hourly line staff when necessary.


• Monitor staff performance and actively participate in staff performance reviews.


• Assist with the opening and closing of the restaurant when necessary.

Reports to the Restaurant General Manager.