Via Alloro is seeking a dynamic and experienced Restaurant Manager to oversee all aspects of our daily operations. The ideal candidate will ensure a high-quality dining experience for our guests while managing staff, optimizing profitability, and maintaining a positive work environment.
Responsibilities:
Operational Oversight: Coordinate all front-of-house (FOH) and back-of-house (BOH) operations to ensure a smooth and efficient flow.
Staff Management: Recruit, hire, train, schedule, and supervise staff (including hosts, servers, bussers, runners, bartenders, and kitchen staff). Conduct performance evaluations, provide feedback, and resolve conflicts to foster a positive, team-oriented culture.
Customer Service: Uphold high service standards, interact with guests to build rapport, gather feedback, and promptly and professionally address any complaints or issues to ensure a positive dining experience.
Financial Management: Manage budgets, track expenses, monitor labor costs, and analyze sales reports to optimize profitability and identify areas for cost-saving.
Inventory & Supplier Management: Oversee inventory levels for food, beverages, and supplies, coordinate with suppliers, and manage ordering to prevent shortages and minimize waste.
Compliance: Ensure strict adherence to all health, safety, sanitation, and licensing regulations.
Marketing: Collaborate with owners/senior leadership on marketing and promotional strategies (e.g., social media ads, special events) to attract new customers and retain existing ones.
Skills & Qualifications:
This position requires availability to work extended hours, including mornings, evenings, weekends, and holidays.
5-year proven work experience as a Restaurant Manager or in a similar leadership role within the food service industry.
Strong leadership, communication, and interpersonal skills.
Excellent organizational and problem-solving abilities, with the capacity to multitask and remain calm under pressure.
Familiarity with restaurant management software, such as POS systems and scheduling software.
A strong understanding of financial management principles (budgeting, cost control, payroll).
Knowledge of food safety and hygiene regulations.
Flexibility to work a varied schedule, including evenings, weekends, and holidays.
High school diploma or equivalent required; a degree in Hospitality Management or related field is a plus.
