Restaurant Manager/TOL

Permanent

The Chef Agency

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  • Pension Plan – 100% company funded retirement plan with full vesting after 3 years
  • 401k with a generous match – participation and full vesting immediately
  • Achievable and generous quarterly bonus plans
  • Flexible schedule with 5 day work week
  • Opportunities for rapid career growth and advancement
  • Half price for off-duty dining with 1 guest at all our restaurants. (100% complimentary for General Managers and Executive Chefs for up to 3 guests)
  • Complimentary Shift Dining
  • Parking Benefits – Free Parking!
  • Best in class Health plan with Medical, Dental, Vision, Life, Long Term Disability, Telemedicine, Wellness Coach, and reduced rates on acupuncture, massage therapy, fitness memberships, and more
  • Hospital Indemnity, Critical Illness and Accident Insurance
  • Behavioral Therapy resources
  • Paid Time Off & Sick Pay
  • Paid Medical/Family Leave up to 8 weeks based on jurisdiction
  • Jury Leave, Time Off to Vote, and School Activities Leave for DC restaurants only
  • Charity Donation Matching Program of up to $4,000 per calendar year
  • Employee Assistance Program – Legal, Emotional, Financial, and other support. 5 sessions per issue for employee and immediate family members.
  • Assistance Fund for employees in need
  • Digital Cognitive Behavioral Therapy
  • Best-in-class classroom & on-premises training program
  • Tuition Reimbursement
  • Annual Flu Shots
  • Discount program with thousands of exclusive brands and services

 

QUALIFICATIONS OF A RESTAURANT MANAGER

  • A sense of humor and the ability to persuade
  • Hardworking, attentive, and hospitality- oriented with a desire to excel and maintain the highest level of service
  • 2-3 years’ experience in a high-volume restaurant
  • Great verbal and written communication skills
  • A passion for service and making people happy
  • Disciplined and firm about standards of performance, yet fair and personable in developing employees

 

RESPONSIBILITIES OF A RESTAURANT MANAGER

  • Interview, hire, train, schedule and develop front of the house (FOH) employees
  • Participate in strategic guidance of beverage menus and marketing
  • Guide the service team towards constant improvement
  • Help our chefs ensure quality in every plate and ensure they are building menus that speak to our clientele
  • Work the floor and the shift while balancing the needs of guests and employees
  • Establish real connections with our clientele
  • Inspire the team at daily classes
  • Direct employees in safety and health prevention measures.
  • Take responsibility for the leadership of specific departments
  • Perform all required administrative functions

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