Restaurant Manager - Sasta by the River

To lead the daily operations of the restaurant, ensuring an exceptional guest experience, a motivated and efficient team, and the highest standards of quality, cleanliness, and profitability.

Key Functions & Responsibilities:

• Service Leadership & Floor Management:
• Directly coordinate all front-of-house activities during service, particularly peak dining periods, to ensure seamless table turnover and guest flow.
• Effectively direct the workflow of serving, hosting, and bar staff to guarantee efficient and timely service from greeting to payment.
• Quality & Compliance Oversight:
• Verify the quality, presentation, and accuracy of all food and beverage orders before they leave the kitchen and bar.
• Ensure all front-of-house and back-of-house areas are kept to the highest standards of cleanliness and organization, in full compliance with health and safety regulations.
• Guest Experience & Relationship Management:
• Proactively engage with guests to ensure satisfaction, address feedback, and discuss their preferences.
• Personally manage arrangements for special occasions (e.g., anniversaries, large parties), communicating specific needs to the culinary and service teams to deliver a personalized experience.
• Inventory Control & Cost Management:
• Actively monitor inventory levels for key supplies, including food, beverages, and restaurant sundries.
• Take initiative to minimize waste, manage portion control, and prevent loss, directly contributing to the restaurant's financial targets.
• Operational & Kitchen Coordination:
• Serve as the crucial link between the front-of-house and back-of-house teams, facilitating clear communication regarding order timing, special requests, and menu changes.
• Collaborate with the Chef de Partie or Head Chef to plan and coordinate service, contributing to the smooth organization of all service staff.
• Resource & Planning Insight:
• Utilize hands-on involvement in daily service to develop a practical understanding of daily staffing requirements (floor and kitchen) and material needs.
• Use these operational insights to contribute to effective staff scheduling and resource planning for upcoming shifts and seasonal demands.

 39 hrs/week