FLOOR MANAGER

About Enzo Steakhouse & Bar

Enzo, a new Northern-Italy inspired chef-driven steakhouse and bar concept from chef Andrea Montobbio and fashion industry veteran Carmine Noce, offers grilled meats, fresh pasta and seasonal vegetarian dishes served with a healthy dose of the arts. The restaurant’s unique approach marries Italian culinary traditions with those of the new American South. Set to open in summer 2022 in the Town at Trilith, a burgeoning arts community adjacent to Trilith Studios in Fayetteville, Georgia, Enzo will serve lunch and dinner daily and weekend brunch.

For more information, visit www.enzo-itl.com.

About Trilith

The Town at Trilith is a 235-acre master-planned residential and mixed-use project located in south metro Atlanta, Georgia, adjacent to Trilith Studios. Envisioned as a gathering place for creatives, artists, storytellers and makers, this European-inspired community will include 750 single-family homes, 600 multi-family lofts, 300 hotel rooms and 270,000 square feet of remarkable restaurants, retail, office and commercial space. The residential neighborhoods at Trilith comprise the largest geothermal community in the United States, with 51% of the development dedicated to green space that is currently home to more than 1,000 trees. Upon completion, residents will have access to 15 miles of nature trails, 54 acres of forest, 19 superbly landscaped parks and one of the most sophisticated and welcoming dog parks in the world. The Trilith development team is led by President Rob Parker and project partners including town planner and residential designer Lew Oliver Inc., commercial real estate firm Pace Lynch Corporation, residential real estate firm Berkshire Hathaway Home Services Georgia Properties’ New Homes Division, Piedmont Healthcare, multi-family developer Capstone, Nequette Architecture & Design, landscape design firm HGOR and a Builders Guild comprised of premier homebuilder in the Atlanta area. For more information about Trilith, please visit www.trilith.com.

FLOOR MANAGER

The Manager must perform duties in compliance with all applicable sanitation, health, alcohol service and personal hygiene standards. He/she is responsible for the appropriate use of restaurant supplies and equipment to minimize loss, waste, and fraud. Arrive on time, in appropriate professional attire. Men: "business casual" or nicer. Pressed dress slacks with belt, white undershirt, professionally dry-cleaned dress shirt tucked in, and clean, polished dress shoes. Women: Professional, clean dresses, skirts, or pantsuits appropriate to a business environment. No flip-flops-all shoes must a have heel closure and be non-skid. No strapless or spaghetti strap tops, no short skirts, and no bare midriffs.

Under the direction of the Owners, ensures the restaurant is functional and meets all quality standards on a daily basis, to include, but not limited to: cleanliness, guest service, and execution of food and beverage service.
Generate outside sales through event planning, local business outreach, special events, and concierge programs.
Handles customer complaints and resolves issues in a diplomatic and courteous manner.
Conducts daily inspections to ensure compliance with health, safety, food handling, and hygiene standards.
Assist with the entry of vendor invoices and product checks
Maintains sales records and tracks cash receipts and daily cash handling throughout the shift.
Maintains confidentiality of all propriety company operations, programs, and material information.
Maintains quality assurance and compliance with all regulatory requirements
Ensures compliance with current laws and policies to provide a work environment free from any harassment and/or discriminatory behavior
Assist with interviewing, hiring, and onboarding restaurant staff.
Assist with the maintenance and submittal of payroll reports.
Assists with discipline and termination of employees in accordance with company policy.
Maintain a reputation of professionalism and adhere to company policies and procedures.
Provides leadership for problem resolution to facilitate improved working relationships.
Creates an atmosphere that allows for the respect, safety, and well-being of all coworkers and guest
building a capable and confident team and develop them to manage a great restaurant.
Oversee and ensure all company systems and policies are maintained.
Responsible for all controllable costs including labor, food, beverage and supplies.
Uphold company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and team members.
Enforce & maintain all labor laws and practices.
Complete regular performance reviews and provide frequent feedback.
Assist in the execution of forecasting and budgeting.
Must exemplify the highest standards in honesty, integrity and leadership.
The candidate should be highly confident in his/her abilities and be detail-oriented.
Proven team player and have excellent communication skills.
Genuinely getting joy out of making people happy, being able to have fun, having a sense of humor and enjoyment of working in the hospitality world.
Food and Beverage knowledge.
Willingness to go above and beyond to please guests.
Proficient in Excel, Microsoft Word, POS, and Open Table
Five years of full-service restaurant experience
Set operating goals and objectives
Assess staffing requirements and recruit staff when needed
Train and coach staff
Manage staff performance in accordance with established standards and procedures
Organize and monitor staff schedules
Maintain employee records
Co-ordinate restaurant operations during each shift
Ensure alcohol regulations are adhered to
Advise customers on food and beverage choices
Oversee preparation of food and beverage items
Ensure cash management procedures are completed accurately
Analyze budget variances and take corrective actions
Plan and monitor restaurant sales and revenue
Organize and supervise marketing and promotional activities
Prepare and analyze management reports
Determine and execute operating improvements
Identify and estimate food and beverage supply requirements and place orders with suppliers
Check quality of deliveries and documentation
Ensure correct storage of supplies
Keep current with trends in the restaurant industry

Knowledge and Experience

Tertiary qualification preferred
Previous experience in food and beverage management
In-depth working knowledge of alcoholic and non-alcoholic beverages
In-depth working knowledge of food preparation and presentation
Track record of managing inventory and cost control
Knowledge of administrative procedures
Able to use relevant computer applications

Knowledge, Skills, & Abilities

Decision-making
Judgment
Problem analysis and problem-solving
Planning and organizing
Resource management
Communication
Customer service focus
Quality orientation
Teamwork
Adaptability
Flexibility
High energy level
 

 Physical Requirements / Working Conditions

Must be able to lift up to 50 pounds.
In an 8-hour work day: standing/walking 6-8 hours.
Work requires the following motions: bending, twisting, squatting and reaching.
Ability to work a flexible schedule including nights, weekends, and holidays as needed.
Ability to work in a fast-paced environment
Ability to work under the direction of the Chefs and Managers
Must have the ability to work in an environment without daily direct supervision, and take initiative and multi-task
Must have the ability to plan, assign, and direct work
Must possess strong analytical and problem-solving skills to include collecting and analyzing data, resulting in fiscally responsible decisions
Must be able to work the hours dictated by the business and schedule set in place
Weekend, evening, and holiday work may be necessary
High school diploma or equivalent required
Previous restaurant or hotel experience required
Management experience preferred
Successful completion of Food Safety training required with 30 days of hire.