Summary 
The Restaurant Manager is responsible for Element 47 restaurant, maintaining financial profitability, high service level, excellent guest response, and upkeep of the operation. Additional responsibilities include setting up floor, hands-on management during service, payroll and administrative duties, and on-going training. The main focus of this position is breakfast and lunch service. The budgeted salary range for this position is $65,000-$80,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.Job Posting Deadline  
Applications for this position will be accepted until December 15, 2024.Essential Job Functions
   Represent Element 47 at Department head and F&B meetings
   Responsible for growth and mentoring of all team members
   Communicate with Executive Chef concerning quality, presentation, timing and guest comments
   Hold monthly meetings with Bar, AM & PM staff to communicate information and improve on service
   Ensures staffs appearance and conduct are impeccable
   Ensure on going service, food, wine and spirit training occurs and tests are administered
   Develop and discipline staff
   Follow up on guest issues
   Enforce restaurant standards, procedures and policies
   Provides support and oversight to breakfast, lunch, and dinner based on volume levels
   Assist in maintenance and cleanliness of restaurant, bar and service areas
   Anticipate and oversee China, Glass, Linen and Silver inventory and needs to ensure staff has sufficient supplies
   Create and manage PO’s for all supplies needed
   Maintain high level of guest satisfaction, makes immediate corrective action when guests’ needs are not met
   Assist in planning and executing special holidays and functions
   Help redefine and recreate breakfast and lunch buffets
   Ensure Resy is constantly updated to maximize covers
   Assist in the budgeting process
   Constantly monitor labor based on volume and use the flash to monitor daily progress
   Establish and monitor sales contest between service staff on a regular basis
   Supervise the care of equipment, minimizing waste, breakage and misuse
   Look for ways to drive covers during all meal periods and increase beverage sales at lunch
   Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook and departmental rules
   Demonstrate working knowledge of safety and fire procedures
   Complete tasks and projects delegated by the General Manager to assist other departments as business volumes and staff levels demand
   Assist in emergency and security procedures as directed by management and the established emergency plan
   Enforce and comply with all policies and procedures for the Food and Beverage Department, The Little Nell and the Aspen One 
