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