Senior Restaurant Manager

Wet Willie's; Alexandria (VA); On-site; USD 60,000 - 90,000; Full time

Job summary

Alexandria Restaurant Partners is seeking a restaurant leader to guide the management team and hourly staff in Alexandria, VA. You will champion ARP quality standards, operating systems, procedures, and culture, while ensuring safety and guest satisfaction.

You will mentor the management team, drive profitability through effective financial management, and oversee maintenance, inventory, and security. This role requires hands-on leadership and a commitment to consistent, high-level operations.

Qualifications

• Minimum 2 to 3 years restaurant management experience in full service, high volume restaurant.
• Demonstrated track record of strong leadership and ability to lead high performing teams.
• Demonstrated ability to obtain results through others consistently.
• Demonstrated ability to achieve positive financial results at restaurant level.
• High-level organizational skills with multi-task capabilities.
• Ability to adapt to changing priorities and manage workloads with minimum direction.
• High attention to detail and follow through.
• Excellent interpersonal and relationship building skills.
• Dependable, reliable, and highly motivated.

Responsibilities

• Actively manage and hold restaurant team accountable for consistent adherence to ARP’s quality standards, operating systems/procedures, and sanitation and safety regulations/requirements.
• Role model and actively influence the behavior of others to ensure cultural values are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience.
• Actively develop Restaurant Management Team, and assist Managers in developing Hourly Staff Team to support the organization’s talent pipeline and drive growth.
• Achieve profitability of restaurant through effective financial management.
• Ensure facility is properly maintained.
• Represent, support, and protect the Alexandria Restaurant Partners brand.
• Assist New Restaurant Openings as required.
• Teach and regularly coach Management Team on maintaining ARP’s service and beverage standards.
• Actively monitor food, dessert and beverage quality to ensure adherence with ARP standards.
• Provide timely feedback to Managers and Hourly Staff Team, and lead action to correct any issues.
• Regularly observe expo position to ensure it is operating efficiently and consistently maintaining food quality standards.
• Verify and conduct, when necessary, line checks and production walks. Ensure both are being completed in compliance with ARP’s systems and standards.
• Understand - at expert level - all aspects of ARP’s Food Quality Standards.
• Maintain constant communication with General Manager
• Ensure all Restaurant goals are being actively executed by all management, and actively coaching to stay on course.
• Maintain full and properly trained staff team to operate the restaurant effectively.
• Ensure all staff is in appropriate attire and appearance specifications.
• Ensure the restaurant is properly staffed for all shifts.
• Actively monitor all service areas (dining room, bar, patio) to ensure systems are being followed and guests are enjoying their experience.
• Identify operational issues and system breakdowns. Provide feedback to the Management Team, and lead corrective action.
• Review all shopper scores and establish corrective action plans as necessary.
• Maintain strict adherence to proper food safety and sanitation procedures.
• Actively manage housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant.
• Ensure all inventory processes and procedures are completed accurately.
• Ensure that proper security procedures are in place to protect employees, team members, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injuryand accidents. Complete accident reports promptly in the event that a guest or employee team member is injured.
• Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.
• Understanding of the Restaurant P&L and how to impact it.
• Ensure all financial (invoices, reporting) and payroll-related administrative duties are completed accurately, on time, and in accordance with ARP policies and procedures.
• Understanding financial responsibility for the Restaurant P&L.

Skills

Restaurant management

Leadership

Financial management

Food safety

Team development

Job description

Provides leadership at restaurant-level. Directs and supports management team and hourly staff to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, values, mission, values, and culture.

Key Accountabilities

• Actively manage and hold restaurant team accountable for consistent adherence to ARP’s quality standards, operating systems/procedures, and sanitation and safety regulations/requirements
• Role model and actively influence the behavior of others to ensure cultural values are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience
• Actively develop Restaurant Management Team, and assist Managers in developing Hourly Staff Team to support the organization’s talent pipeline and drive growth
• Achieve profitability of restaurant through effective financial management
• Ensure facility is properly maintained
• Represent, support, and protect the Alexandria Restaurant Partners brand
• Assist New Restaurant Openings as required

Responsibilities

Quality Standards

• Teach and regularly coach Management Team on maintaining ARP’s service and beverage standards.
• Actively monitor food, dessert and beverage quality to ensure adherence with ARP standards. Provide timely feedback to Managers and Hourly Staff Team, and lead action to correct any issues.
• Regularly observe expo position to ensure it is operating efficiently and consistently maintaining food quality standards.
• Verify and conduct, when necessary, line checks and production walks. Ensure both are being completed in compliance with ARP’s systems and standards.
• Understand - at expert level - all aspects of ARP’s Food Quality Standards.

Operations

• Maintain constant communication with General Manager
• Ensure all Restaurant goals are being actively executed by all management, and actively coaching to stay on course.
• Maintain full and properly trained staff team to operate the restaurant effectively.
• Ensure all staff is in appropriate attire and appearance specifications.
• Ensure the restaurant is properly staffed for all shifts.
• Actively monitor all service areas (dining room, bar, patio) to ensure systems are being followed and guests are enjoying their experience.
• Identify operational issues and system breakdowns. Provide feedback to the Management Team, and lead corrective action.
• Review all shopper scores and establish corrective action plans as necessary.
• Maintain strict adherence to proper food safety and sanitation procedures.
• Actively manage housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant.
• Ensure all inventory processes and procedures are completed accurately.
• Ensure that proper security procedures are in place to protect employees, team members, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injuryand accidents. Complete accident reports promptly in the event that a guest or employee team member is injured.
• Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.
• Understanding of the Restaurant P&L and how to impact it.
• Ensure all financial (invoices, reporting) and payroll-related administrative duties are completed accurately, on time, and in accordance with ARP policies and procedures.
• Understanding financial responsibility for the Restaurant P&L.

People

• Manage the hiring, supervision and development of staff. When necessary, manage employee counseling and discipline (which may include terminations).
• Ensure complete and proper documentation for all personnel actions (hiring, performance review, discipline s , etc.).
• Develop staff team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews/conversations.
• Continuously evaluate staff team and actively assist the identification, development, and promotion of key talent through sponsorship of high potentials and participation in and support of company-provided training and development programs and initiatives.
• Ensure all training materials, schedules and guidelines are being followed.
• Build a culture of transparency and trust in the restaurant through ongoing, direct communication and open two-way feedback with team.
• Monitor restaurant staff team morale. Take action to correct breakdowns in employee satisfaction and engagement at the restaurant level.
• Oversees training for all salaried management to ensure the development of their leadership skills and team building through detailed development plans.
• Maintains a positive employee team member relations climate through direct communication and feedback.

Requirements

Qualifications:

• Minimum 2 to 3 years restaurant management experience in full service, high volume restaurant
• Demonstrated track record of strong leadership and ability to lead high performing teams
• Demonstrated ability to obtain results through others consistently
• Demonstrated ability to achieve positive financial results at restaurant level
• High-level organizational skills with multi-task capabilities
• Ability to adapt to changing priorities and manage workloads with minimum direction
• High attention to detail and follow through
• Excellent interpersonal and relationship building skills
• Dependable, reliable, and highly motivated

Physical Requirements

• Able to work 10-hour plus shifts
• Able to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Able to withstand changes in temperature, occasional smoke, steam, and heat
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation