Maple & Ash Miami - Outlets Manager

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.

We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, and Miami, you'll find endless opportunities for growth, travel, and continuing education.

Our culture is built on four core principles:

• Generosity: Always give more, exceed expectations.

• Excellence: Deliver exceptional work with unmatched expertise.

• Fun: Love what you do, laugh often, and enjoy the journey.

• Fail Fast: Learn from mistakes, adapt, and keep improving.

The Outlets Manager is responsible for the day-to-day operational performance, leadership, culture, and service execution of the restaurant’s front-of-house operations. Reporting directly to the General Manager, this role directly manages Front-of-House Managers and serves as the primary operational bridge between the management team and the General Manager.

The Outlets Manager drives consistent execution, financial performance, leadership development, guest experience, and brand standards while partnering closely with the General Manager, Culinary Leadership, and Corporate teams.

What You Will Do:

Operations & Leadership

• Lead day-to-day front-of-house restaurant operations and ensure consistent execution of company standards.

• Directly manage, coach, and develop FOH Managers and supervisors.

• Maintain a strong management presence on the floor during service and peak business periods.

• Conduct regular operational reviews, manager check-ins, and pre- and post-shift leadership meetings.

• Identify performance gaps and establish clear action plans and accountability with the management team.

• Support the General Manager with leadership transitions, operational priorities, and restaurant initiatives.

• Escalate significant operational, compliance, financial, or brand concerns to the General Manager.

Financial & Performance Management

• Support restaurant performance against revenue, labor, COGS, operating efficiency, and profitability targets.

• Review P&Ls and operating results with the General Manager and management team.

• Lead FOH labor planning, scheduling, forecasting, and productivity management.

• Identify opportunities to improve efficiency, control costs, and strengthen restaurant profitability.

• Hold FOH Managers accountable for departmental financial and operational performance.

Facilities & Operational Readiness

• Ensure the restaurant and physical assets are maintained to company and brand standards.

• Coordinate preventative maintenance, repairs, vendors, and day-to-day facilities needs.

• Ensure compliance with health, safety, sanitation, and applicable operating requirements.

• Identify recurring facilities issues and recommend solutions to the General Manager.

• Maintain operational readiness across all guest and employee areas.

People, Culture & Training

• Build a high-performance culture centered on accountability, hospitality, professionalism, and leadership development.

• Partner with the General Manager and HR on recruiting, retention, performance management, and succession planning.

• Develop FOH management and supervisory bench strength.

• Ensure consistent execution of SOPs, training programs, and operational standards.

• Support onboarding and development of new managers and team members.

• Provide ongoing coaching, feedback, and performance accountability.

Guest Experience & Brand Standards

• Protect and elevate the guest experience throughout the restaurant.

• Monitor guest feedback, ratings, service trends, and recurring operational issues.

• Ensure consistent execution of service, beverage, atmosphere, and hospitality standards.

• Partner with Culinary Leadership to ensure strong coordination between FOH and BOH operations.

• Develop and execute corrective action plans when service or operating standards fall below expectations.

Cross-Functional Support

• Partner with Culinary, Marketing, Events, Reservations, Finance, HR, and other teams to execute restaurant priorities.

• Provide operational insight to the General Manager for budgets, forecasts, staffing, and restaurant planning.

• Lead restaurant-level implementation of approved company systems, technology, standards, and programs.

• Support new openings, special events, and company initiatives as needed.

• Recommend operational improvements, staffing adjustments, and leadership development opportunities to the General Manager.