Restaurant Manager

The Barn Resort is seeking a proven leader who's passionate about leading others, striving for excellence, and creating an incredible customer experience. The primary function of this position is to oversee all Front of the House (FOH) operations for the Barn Cellar. This includes oversight and direction for all FOH staff in regard to the Farmhouse Restaurant, Cellar 75, and pertinent event staff. The Restaurant Manager will also ensure customer satisfaction, maintaining safety and quality standards, and carrying out administrative and operational duties.

Requirements

Responsibilities:

• Manage daily restaurant operations with a focus on flawless execution and financial performance.

• Hire and train FOH staff and continue to teach the team by coaching in the moment.

• Lead and motivate employees to provide excellent customer service.

• Greet and assist guests, address issues and concerns as needed and in accordance with company policy.

• Be present in the dining room assisting the team and guests as needed, including setting tables, bussing tables, and keeping floors and surfaces clean.

• Ensure proper execution of all designated food handling, safety, security, and sanitation procedures.

• Oversee inventory management, including ordering, storage, and waste reduction, to ensure efficient operations and minimize costs.

• Open and/or close the restaurant, or assign and follow up on this duty, as well as on housekeeping tasks in order to ensure that high standards of cleanliness are maintained.

• Schedule restaurant, bar, and event employees effectively to ensure optimal service is provided to guests.

• Collaborate effectively with other members of management to ensure the success of property events.

• Take charge of the food and beverage department, fostering a culture of teamwork and accountability.

• Delegate tasks effectively to appropriate staff members to ensure efficient workflow and optimal service.

Requirements

• At least 3 years of management experience in the restaurant industry with a proven track record of achieving results and building successful teams.

• High school diploma or equivalent.

• Excellent customer service skills.

• The ability to communicate calmly and clearly with others in a fast-paced environment.

• Proven ability to defuse conflict and transform negative situations in order to achieve a positive outcome.

• Ability to complete training on the restaurant's Point of Sale (POS) system and any other technology required to fulfill management duties.

• Knowledge of guest services and hospitality, including: food handling, sanitation, health codes and regulations, labor laws.

• Serv-Safe certified required or must acquire with the first 60 days.

• Ability to stand and walk the entire shift, with frequent bending and squatting.

• Ability to lift at least 25 pounds.

• Ability to work up to 50 hours per week, including evenings and weekends.

• Ability to read, write, and communicate in English; bilingual a plus.

• Ability to hear well even when there is loud background noise.