Capri Restaurant Manager

We look for hospitality minded individuals who drive great guest experiences. Our management team works together, bringing varying skills, backgrounds and perspectives on restaurants. We appreciate hospitality and restaurant experience. We teach, train and develop employees, emphasizing ambition, problem solving and communication. Team members at Capri are honest, positive and good communicators.

Scope & General Purpose: As a Restaurant Manager , you work as part of the Management team, leading daily operations and cultivating and expanding upon guest experience in service and hospitality. In this role, you are part of a team committed to the restaurants standards for food, service, and hospitality. Charisma, organization, patience, resourcefulness, and a passion for and knowledge of good food and drink are essential elements to succeeding in this role.

The Restaurant Manager is committed to the following job components, designed to create a meaningful, growth-oriented position :

• Act as the face of the restaurant, leading the business with professionalism, integrity, and care.
• Be a business-oriented leader, understanding that smart decision making around purchasing, training, hiring, coaching, and scheduling impacts all elements of restaurant operations.
• Cultivate meaningful relationships with the management team, staff, and guests.
• Recognize that the success of the restaurant, depends on working well with all team members of varying skill sets and experience levels, while holding team members accountable and complying with HR best practices

Schedule: Full-Time, varying schedule, available on nights, weekends and holidays

Reports to : General Manager and Managing Partners

Core Management Responsibilities:

• Demonstrate positivity, enthusiasm, and energy for hospitality, with both guests and staff
• Seek to make the restaurant as busy as possible, maximizing restaurant layout, reservation structure, and overall calendar
• Display commitment to volume-oriented service with precise execution
• Develop initiatives to continually create repeat guests, as well as recover guest experiences
• Support all aspects of front of house operations including assisting with correct setup/breakdown before & after service, cleaning of restaurant, equipment, and furniture, and care of physical plant
• Fulfill both restaurant opening and restaurant closing shifts
• Understand and exemplify all concept elements including culinary, beverage, and hospitality
• Consistently review operations to identify areas of growth & opportunities for improvement
• Follow and enforce all established food safety, alcohol service, health code, and cleanliness practices
• Support wine service, including assisting with wine pairings, maintaining wine service standards, and working with the sommelier or beverage manager
• Act as a visible floor presence during service to resolve guest concerns and support the team
• Serve as the primary link between front and back of house staff before and during service to communicate necessary information required for smooth and efficient service
• Assist in the execution of all private events and large party reservations under $4,000 that occur during scheduled management shifts, ensuring a seamless guest experience from arrival to departure
• Manage the responsible serving of food and alcohol, ensuring guest safety in regard to allergens
• Ensure the restaurant complies with local, state, and federal regulations regarding food handling, permitting, and sanitation
• Manage all duties related to daily financial reports, cash outs, and payroll
• Troubleshoot and solve problems as they arise to maintain positive morale and dining experiences
• Respond efficiently and accurately to guest feedback, both positive and negative, and share constructive feedback with the team to improve service and hospitality
• Consistently communicate with General Manager providing necessary updates regarding maintenance, staff performance and general concerns as it pertains to general management of th restaurant space and staff
• Promptly and effectively address any maintenance issues in restaurant space in collaboration with General Manager
• Execute additional responsibilities as deemed necessary by the General Manager

Job Requirements:

• Minimum 2 years experience working in hospitality
• Ability to work well under pressure in a fast-paced, ever-changing work environment
• Excellent verbal and written communication skills
• Highly organized with strong attention to detail
• High integrity and professionalism
• A positive, joyful, upbeat, and energetic attitude leading by example
• Comfortable standing/walking for 8+ hours, and be able to bend, push, pull, and/or lift 30 lbs.

Metrics of Success:

• Displays a driven, kind, thoughtful, creative, and self-aware personality
• Works the floor during service, with excellent guest-facing hospitality and service recovery skills
• Exists as a known leader to all FOH and BOH staff and management, offering support, guidance, training, education, and extensive menu and product knowledge
• Invests in new ideas and knowledge for continued professional growth in restaurant operations
• Committed to improving financial performance through staff training and service education
• Consistently meets or exceeds budgeted financial performance and employee turnover expectations

The above job description may be amended at any time by management.