Restaurant Manager

Opportunity to lead, inspire, and mentor a diverse team of front-of-house and culinary professionals to ensure an exceptional guest experience.  Develop and execute strategic initiatives to drive revenue and enhance the overall success of our culinary program.  As a key member of the food and beverage team, be a champion of the brand and our values.  Be curious about the latest in food and beverage styling and design and be aware of competitor offerings in the local market.Develop and execute innovative food and beverage strategies.Manage and inspire a talented team of culinary and service professionals.Demonstrate exceptional relationship-building skills with all stakeholders and be a warm, welcoming, and recognizable presence within the local community.  A thoughtful operator with an ability to manage both short and long-term financial objectives, adding value and managing outcomes through a balanced lens.Maintain and champion the Auberge Resorts Collection culture.Core ResponsibilitiesMaintain floor presence during open hours of serviceSupport and develop the culture of learning through collaboration with chefs for team member trips to vendors & tastings. Effectively open and close physical operation.Ensure excellent maintenance and cleanliness of the dining room at all times.Organize and complete the administrative set up and break down of service (including but not limited to floor plans, menus, line up, employee reports, payroll adjustments, etc.).Maintain effective & timely communication to all FOH/BOH and team members.Maintain a positive working relationship with kitchen leaders and line team members.Continuously provide support to all service team members and actively participate in the cycle of service as needed.Cultivate Regulars and continue to find ways to strengthen the restaurantProvide support to host/reservation team members and assist the front door and phone teams as needed.Participate and assist, when necessary, in wine training/tastings conducted by sommeliers.Work with beverage management to conduct, reconcile and submit month-end beverage inventory.Complete all assigned administrative requirements accurately and on time.Remain current and compliant with the correct ARC/HR practices and policiesEnsure payroll processes are completed accurately, on time and according to business/accounting procedures.Ensure Health Department compliance as it pertains to the operation.Ensure appropriate physical inventory is available to team members/guests at all times.Ensure that OSE  products are of a high quality and appropriate aesthetic.Meet or exceed the budget for COG’s through effective purchasing and product maintenance.Ensure all team members are properly acquainted with appropriate CGS as it pertains to the cycle of service.In conjunction with restaurant management, hire and train team members according to restaurant standards for hospitality and excellence, manage scheduling of team members when needed.Provide continuous training and leadership to develop and grow the team.Hold team members accountable to all standards and practices, evaluating and/or following disciplinary procedures when necessary.The starting rate for this position is $100,000 per year, plus incentive. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.