Second St, an American Bistro is seeking a Restaurant Manager for its operation in Newport News, VA.
Second St is a locally owned and operated business of nearly 40 years. It is committed to great food and beverages, paired with efficient and friendly service to create the best experience for our guests and staff alike.
If you are an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may be the opportunity for you!
The Restaurant Manager is responsible for successfully directing and overseeing all activities in the host area, dining room/patio, bar and kitchen to ensure top quality food, drinks and hospitality are given to all guests daily.
This person will be flexible, adaptable, dynamic and embody 2nd St’s commitment to providing sincere, polished service to guests and a safe, fun, valuable work environment for the staff.
The Restaurant Manager is flexible scheduling, to include nights, weekends and holidays.
Teamwork:
Serving as a team leader, this person is responsible for morale, communication and group culture.
Leading by example and maintaining highest level of professionalism, integrity and strong work habits develop strong teamwork within the staff and keep morale levels high. Must also maintain good work relationships with all other departments and vendors.
Direct Duties:
Greeting and soliciting feedback from customers and staff to maintain successful operations. Addressing and resolving customer needs, comments & complaints.
Ensure the restaurant is operating in full compliance with health, safety and sanitation standards.
Operate all restaurant systems, to include but not limited to Point of Sale, inventories, reservation systems, and daily reports. Specific programs may include Microsoft Word, Microsoft Excel, Toast Point-of-Sale, Canva, etc.
Reconcile cash and credit sales with the point of sale system
Assist in hiring, training and supervising restaurant employees. Ensuring that all staff have the necessary training and licensure for food handling based on federal, state and local requirements.
Creating and maintaining front-of-house work schedules. Review and manage time records of staff members on shift to ensure accuracy.
Ordering and regular inventory tracking of alcohol, uniforms, and other day-to-day usage items, and/or communication to other parties responsible for such needs. Identifying and addressing causes of inventory discrepancies.
Ensuring that employees are working within the operating standards as outlined by the Crew Member Handbook.
Attend all scheduled meetings
Additional duties may be assigned as needs arise, such as general property upkeep, continual staff development classes, etc.
Qualifications
Preference will be given to individuals with prior restaurant management experience and have TIPS Certification. ServeSafe Certification is required but may be completed during the onboarding process.
Strong interpersonal and communication skills. Comfortable setting priorities and delegating tasks. Organized and detail-oriented.