Manager - BOA Steakhouse Napa
BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Napa.
What You’ll Do
A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence.
YOUR KEY RESPONSIBILITIES:
- Assist the General Manager with staffing, training and development for all hourly front-of-house employees.
- Ensure that company standards are met by communicating effectively with our employees and consistently reinforcing our policies and procedures.
- Reinforce company rules at all times, including uniform, grooming and timeliness of employees.
- Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff.
- Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements.
- Aid the General Manager in investigating and resolving guest complaints.
- Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency.
- Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members.
- Embody and deliver on exceptional service and hospitality