Restaurant Manager

2 years

Who We Are

Bastia is a Sardinian and Corsican restaurant in the Fishtown neighborhood of Philadelphia. We are located in the beautiful Hotel Anna & Bel, which is a 50-room hotel in the historic former Penn Home. Both the hotel and restaurant opened in August, 2024. We butcher whole animals, make bread in-house, have an extensive handmade pasta program, and maintain close relationships with farmers in the region.

The restaurant opened to wide acclaim, including being named to Esquire Magazine's Best New Restaurants in America. We were given the highest 4-star rating from Jason Sheehan of Philadelphia Magazine, named Philadelphia Magazine's #1 restaurant in Philly, and Eater Philly has named us Best New Restaurant in Philadelphia (2024). We have also been featured in the Wall Street Journal, Bon Appetit, and Food & Wine, among other national publications.

We are seeking a Floor Manager who is seeking to grow with us, and work hard to continue improving our operations and guest experience every day.

The Role

Floor Manager

The Food & Beverage Floor Manager plays a pivotal role in ensuring the seamless and efficient operation of our restaurant and bar outlets. This individual is responsible for delivering excellence in guest service, leading teams, and upholding service and operational standards. Each Floor Manager shares overlapping responsibilities while also owning specific areas of focus critical to the venues success.

Responsibilities (Shared Duties):

• Be a hotel and restaurant ambassador, exceeding core objectives and values.
• Maintain a professional appearance at all times, representing the brand with polished attire and grooming. Team members are expected to adhere to business-appropriate dress codes as specified by leadership. Hair, facial hair, and personal hygiene must be neatly maintained to uphold the companys hospitality standards.
• Exhibit leadership in both actions and attitude, setting the tone for the team. This role requires a managerial mindset, not an hourly employee approachleaders are expected to problem-solve proactively, maintain composure in high-pressure situations, and serve as role models for professionalism, accountability, and service excellence.
• Act with an ownership mentality, maintaining full accountability for people, product, and profit.
• Provide excellent, courteous, and professional service to guests, ensuring a strong hospitality-driven culture.
• Ensure overall cleanliness and safety, performing opening and closing procedures.

• Attend any and all scheduled meetings, including BEOs.
• Respond to email & slack messages in a timely fashion.
• Set service standards, address issues, and coach team members for quality and consistency.
• Oversee food quality, safety, and cleanliness, conducting regular checks and implementing necessary adjustments.
• Solicit guest feedback, monitor cost-effectiveness, and implement profit-enhancing measures.
• Manage staffing, performance assessments, and team development.
• Ensure compliance with policies, service expectations, and regulatory requirements.
• Conduct bank runs and oversee daily safe reconciliation, weekly deposits, and change orders.

Responsibilities (Key Responsibilities):

• Oversee the scheduling & ensuring balanced shifts of the Server, Runner, & Busser departments.
• Actively coach and develop the team members of assigned departments.
• Lead hiring, onboarding, and training across responsible departments.
• Ensure all team members hold current Ramp Certifications (for servers).
• Maintain service, uniform, and guest experience standards.
• Monitor & maintain staffing pars, ensuring all shifts have proper coverage.
• Manage all Large Group Reservations (7+ up to semi/full buyout)
• Manage Tripleseat Deposits & OpenTable reservations.
• Establish Tasting Menus with the Culinary Team.
• Ensure thorough communication with FOH management.
• Provide weekly updates (as necessary) to the Lark Marketing Calendar.

Ideal Candidate

• 2-5+ years of hospitality leadership experience (preferably in a hotel setting).
• Strong guest service, leadership, and organizational skills.
• Ability to problem-solve, multitask, and lead in a dynamic, high-volume environment.
• Experience with POS systems, Google Drive, and restaurant operations.
• Detail-oriented, proactive, and adaptable to fast-paced service environments.

Requirements

• 2-5+ years of restaurant and bar operations experience, preferably in a hotel setting.
• Maintain high personal appearance and hygiene standards.
• Flexibility to work weekends, holidays, and late hours.
• Punctual and reliable attendance.
• Endurance for extended periods of standing/walking.
• Uphold a guest-responsive culture with exceptional service.
• Attentive, accountable, and highly organized with multitasking abilities.
• Maintain a positive, professional, and engaging demeanor, contributing to a team environment and assisting other departments as needed.

Compensation: Salary ($60,000.00 - $68,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Team Management

Conflict Resolution

Time Management

Customer Relationship Management

Training and Development

Operational Efficiency

Financial Acumen

Communication Skills

Attention to Detail

Service Quality Assurance

Adaptability to Change

Collaboration With Culinary Team

Event Coordination

Feedback Implementation

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