Restaurant Manager for Sorelle

About the role

The Manager trains and assists in the operations of Sorelle. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service & satisfaction, food quality, cleanliness and sanitation. Duties/Responsibilities: Act with integrity, honesty and knowledge that promote the culture, values and mission of Sorelle. Ensure that all guests feel welcome and are given responsive, professional and gracious service at all times. Perform all aspects of the position with efficiency, respect, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative. Understand the philosophies of management for Sorelle. Display consistent attention to detail and follow through of all Sorelle policies. Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners. Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities. In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources, including but not limited to: Zagat, Gayot, Mobil, AAA, Wine Spectator, James Beard Foundation and Michelin. Adhere to the service foundation and philosophies established by Sorelle. Understand all programs, procedures, standards, specifications, guidelines, and training protocols Ensure that all food and products are consistently prepared and served according to the restaurant portioning, cooking and serving standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of colleagues and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant's accounting policies and procedures. Fill in where needed to ensure guest service standards and efficient operations. Participate in Daily Summary Operations Meetings of Sorelle. Participate in Weekly Managers Meeting (WMM) with Sorelle. Participate in the operations of varying restaurants as defined by GMs, Chefs and/or Director of Operations Assist the management team in overseeing the day-to-day operation of restaurant. Write the weekly staff schedule. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed, as needed, and that labor cost objectives are met. Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met. Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.) Conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry, and the future. Maintain monthly management notes to establish guidelines for service and restaurant operations into the future. Conduct staff interviews and make recommendations for observations and hiring according to hotel policies. Organize and lead staff training classes and food & wine seminars. Demonstrate commitment to making all the current staff and management better. Supervise Captains in their running of the dining room service. Oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality. Offer feedback to contribute to the Captains and Sommelier evaluations. Ensure continuous improvement in quality of service, operational effectiveness and colleague retention and satisfaction. Supervise guest/hourly colleague interaction during service hours. Support Captain, Hostess and floor staff in pre-opening responsibilities. Support FOH team in all aspects of dining room service. Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures in accordance with hotel policies. Coordinate staff reviews with General Manager and People & Culture. Audit time clock and labor reports daily. Follow up with staff and managers on anomalies or outstanding issues. Assist with verification of daily time clock entries and making corrections as necessary in Micros. Submit complete and accurate time clock and labor reports to the accounting department for processing. Understand all payroll practices. As necessary, schedule labor according to business levels and staffing needs. Alert General Manager and Executive Chef to potential overtime in advance. As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percenta

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