Manager
$65,000–$70,000 year
On-siteSan Antonio, Texas, United States
Job Summary
Lead department-level restaurant operations by modeling core values, enforcing service standards, and managing shift leadership. Drive team culture through coaching, mentoring, and performance management while championing company initiatives. Uphold policies and procedures professionally, ensuring profitability by managing controllable costs such as labor, food, beverage, and guest compensation. Maintain a welcoming demeanor for guests and staff, leveraging strong culinary knowledge and wine expertise. Work flexible shifts including weekends and holidays, adhering to physical demands of standing and lifting up to 40 pounds.
Required Qualifications
- Must be able to work flexible shifts and schedules, including weekends and holidays.
- Must maintain a professional and welcoming attitude while at work to all guests and team members.
- Must be able to stand for extended durations.
- Constantly exert up to 40 pounds of force to lift, carry, pull, or otherwise move objects without hesitation.
- Ascending or descending stairs, ramps and the like, using feet and legs and/or hands and arms while balancing a tray with one hand.
- Maintaining body equilibrium to prevent falling when walking, standing or crouching between narrow, elevated and/or slippery walkways.
- Raising objects from a lower to a higher position or moving objects horizontally from position to position.
- Servsafe or similar Manager's Food Handler's Certificate
- Alcohol Certification (based on location)
Desired Qualifications
- Previous salaried management experience in fine dining restaurants is preferred.
- Proficiency in Microsoft 365 applications preferred.
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