Restaurant Operations Manager

3 weeks ago


Tampa, Florida, United States Straz Center for the Performing Arts Full time
Job Summary

We are seeking a highly motivated and experienced Assistant Restaurant Manager to join our team at the Straz Center for the Performing Arts.

Key Responsibilities
  • Assist in directing and supervising the Front of House operations of Maestro's Restaurant, Maestro's Café, and Maestro's On the River.
  • Provide excellent customer service, direct staff, and achieve sales and labor objectives of the budget.
  • Lead and train employees to achieve operational excellence of the restaurants by building sales and providing the highest quality of customer service.
  • Assist with ensuring the successful operations of Maestro's Restaurant, Maestro's Café, and/or Maestro's On the River.
  • Assist with Catering events as needed.
  • Ensure patrons receive superior service.
  • Assist Restaurant Manager with the orientation and training of new restaurant staff and continued education of existing staff throughout the season.
  • Recommend new ideas to better service our patrons and increase productivity.
  • Ensure a professional and uniform appearance of the restaurant staff in accordance with the uniform code.
  • Responsible for up-to-date training of staff including, but not limited to, POS, liquor/beverage knowledge, and a la carte operations.
  • Assist with evaluating the performance of restaurant servers, hosts, bussers, and restaurant bartenders and makes recommendations for improvement to the Restaurant Manager.
  • Encourage upselling from staff through training and optional incentives throughout the season.
  • Reviews and plots daily reservation list from Tessitura and coordinates table arrangements, staffing, and food preparation accordingly.
  • Reviews any VIP tables or special requests with the Restaurant Manager and Executive Chef.
  • Addresses customer concerns quickly and decisively with a strong focus on customer service.
  • Communicates any issues to the Restaurant Manager and/or Executive Chef for further consultation, if necessary.
  • Approaches all encounters with guests and employees in a friendly and service-oriented manner.
  • Develops a sense of accuracy and urgency in the restaurant and café staff.
Requirements
  • At least one year of prior supervisory experience in a full-service, high-volume restaurant.
  • Catering experience preferred.
  • Multi-outlet facility experience preferred.
  • Ability to effectively lead, motivate, and relate to staff, peers, and clients.
  • Ability to project a professional demeanor and appearance.
  • Must be able to speak, read, write, and understand the primary language of the restaurant.
  • Effective problem-solving, organization, and time management skills.
  • Basic knowledge of dining room and service procedures and functions.
  • Ability to effectively present ideas and conduct training sessions and pre-shift meetings with staff.
  • Basic math skills and the ability to accurately handle cash transactions.
  • Availability to work evenings, weekends, and some holidays, as required.
Work Environment

The employee is required to remain in a stationary position for long periods of time (minimum of five hours) and move frequently throughout the restaurant.

The employee must be able to safely move and easily maneuver trays of food which frequently weigh up to 40 pounds.



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