Culinary Agents is working with the team at Broad Street Oyster Company to connect them with talented hospitality professionals.
Broad Street Oyster Company - Now Hiring: Restaurant Manager
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Broad Street Oyster Company is looking fora Restaurant Managerfor ourSanta Barbara location with knowledge of both FOH and BOH operations. We are seeking energetic, enthusiastic and passionate leaders to help build our new team and maintain the standard of excellence we strive for with our food and service. This will be a full time role, and will be an integral part of the hiring, training and developement of our new team TheRestaurant Manager leads all aspects of the business. They deliver a high-quality menu and motivate the staff to provide excellent customer service. Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. They ensure efficient restaurant operation, as well as maintain high productivity, quality, and customer-service standards. Food and Beverage managers juggle a variety of responsibilities in a fast-paced environment, so it is important to stay calm under pressure and know how to switch gears easily. In the kitchen responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience. Strong interpersonal skills come in handy when dealing with difficult customers or resolving conflicts between staff members. It helps to have a passion for providing excellent customer service and product. An ideal candidate should know how to delegate tasks, lead by example and inspire employees to work hard. We want you to know how to oversee the dining room, check-in with customers as well as monitor and help in the kitchen to complete a successful service. Responsibilities Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Manage kitchen staff and coordinate food orders Supervise food prep and cooking Check food plating and temperature Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products Ensure compliance with sanitation and safety regulations Manage restaurant’s good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations All staff members working in the establishment report to the Restaurant Manager
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