Sayre Mansion is hiring: Restaurant Manager in Bethlehem

Job Type

Full-time

Description

Settlers Hospitality is a collection of hospitality brands that includes boutique hotels, diverse restaurants, distinctive event venues and lifestyle offerings. Our key operating philosophy is to provide an independent and authentic experience that is guest focused and locally flavored. The group's core mission focuses on the guest experience while incorporating a high standard of hospitality We seek to apply this common core philosophy, and outstanding services, across all of our brands and interests. The company's uniquely guest-centric approach, refined through the experience of the principal owner/managers, has made it an industry leader in hospitality, property and restaurant development, as well as hotel operations, management and marketing. We are hiring a Restaurant Manager to join our team of hospitality professionals at a new and exciting concept in Bethlehem, PA.

This is a hands-on, front-of-house position with at least 90% of your time spent supervising the restaurant and bar or in a server, bartender, or host capacity, as business needs require.

The right candidate will have a great attitude with an ownership and problem-solving mindset, model best practices, and actively coach and train team members. A dedication to serving world-class food is of utmost importance. Strong time and schedule management skills are essential.

Knowledge of food, wine, coffee, QSR and craft beer is expected, with at least some casual and QSR dining experience. Should have RAMP Manager certification or able to complete within 30 days of hire. ServSafe certification is a plus.

Candidate must be a true hospitality-oriented person, have high standards, and be impeccable in dress and grooming. Daily, consistent and positive interaction with guests is expected.

Settlers Hospitality is a locally owned company - this is a great opportunity to lead in the local restaurant scene.

Responsibilities:

• Lead all aspects of front of house restaurant operation
• Collaborate with senior directors and Executive Chef to establish vision and launch restaurant
• Collaborate with other property managers to execute project launch
• Partner with Senior Director of F&B to lead sales strategy and achieve financial targets
• Hire, train, and supervise a restaurant and bar staff to ensure the flawless execution of fine dining standards across all day parts, including working opening and closing shifts or covering staff absences when necessary
• Ensure proper food handling, alcohol management, cash handling, and workplace safety
• Perform the role of host, server, or bartender when business needs require
• Assist guests with advance orders and honoring special requests, finding ways to maximize guest count while preserving the quick service dining experience.
• Address and resolve customer concerns, finding opportunities to 'surprise and delight' guests
• Demonstrate excellent communication skills; be responsive to phone calls, texts, and emails
• Troubleshoot problems with point-of-sale systems
• Establish and maintain the order and inventory of alcohol.
• Ensure compliance standards are met for all aspects of restaurant
• Develop and execute a sales plan to meet or exceed budget
• Assume full responsibility for Entire P and L and the locations profitability.
• Collaborate and work with the culinary teams to achieve the vision for the concept and wholesale programs
• Manage staffing and scheduling including assisting in payroll preparation, in part by ensuring staff is properly clocking in/out and schedules are adhered to and labor costs are maintained within budget
• Manage financial results for expenses such as COGS on food, retail and beverages, Front of House (FOH) labor %s and bar/restaurant supplies within company and industry standards
• Grow guest counts through exceptional service, word-of-mouth advertising, sales blitzing and community engagement
• Performing Manager on Duty (MOD) coverage
• Lifting, bending, pushing, pulling up to 50 pounds
• Executing other related duties as assign or needs require
• Make all systems scalable to operate multiple locations
• Develop, track and initiate a wholesale sale strategy with regular emphasis on maintaining existing accounts and building new accounts
• Executing other related duties as assign or needs require

Requirements

Qualifications

• 3 years of experience managing restaurants preferred
• High school diploma required, degree in hospitality management preferred
• RAMP Manager certification preferred
• ServSafe certification preferred
• Strong commitment to excellence in customer service
• Commitment to and knowledge of NEPA sourced food and beverage preferred
• Excellent communication skills
• Positive attitude and commitment to do whatever it takes
• Demonstrated ability to manage sales, labor costs, COGs
• Proficiency in reservation system such as Resi or Open Table, Paylocity, Symphony preferred
• Must be able to work nights, holidays, and weekends
• Ability to lift, push, pull up to 50 pounds
• Some travel may be required