Restaurant Manager for Sorelle
The Cooper, Charleston, SC, United States
The Manager trains and assists in the operations of Sorelle. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service & satisfaction, food quality, cleanliness and sanitation.
Duties/Responsibilities
Act with integrity, honesty and knowledge that promote the culture, values and mission of Sorelle.
Ensure that all guests feel welcome and are given responsive, professional and gracious service at all times.
Perform all aspects of the position with efficiency, respect, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Understand the philosophies of management for Sorelle. Display consistent attention to detail and follow through of all Sorelle policies.
Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities.
In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources, including but not limited to: Zagat, Gayot, Mobil, AAA, Wine Spectator, James Beard Foundation and Michelin. Adhere to the service foundation and philosophies established by Sorelle.
Understand all programs, procedures, standards, specifications, guidelines, and training protocols
Ensure that all food and products are consistently prepared and served according to the restaurant portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of colleagues and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant’s accounting policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Participate in Daily Summary Operations Meetings of Sorelle.
Participate in Weekly Managers Meeting (WMM) with Sorelle.
Participate in the operations of varying restaurants as defined by GMs, Chefs and/or Director of Operations
Assist the management team in overseeing the day-to-day operation of restaurant.
Write the weekly staff schedule. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed, as needed, and that labor cost objectives are met.
Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met.
Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.)
Conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry, and the future.
Maintain monthly management notes to establish guidelines for service and restaurant operations into the future.
Conduct staff interviews and make recommendations for observations and hiring according to hotel policies.
Organize and lead staff training classes and food & wine seminars.
Demonstrate commitment to making all the current staff and management better.
Supervise Captains in their running of the dining room service.
Oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.
Offer feedback to contribute to the Captains and Sommelier evaluations.
Ensure continuous improvement in quality of service, operational effectiveness and colleague retention and satisfaction.
Supervise guest/hourly colleague interaction during service hours.
Support Captain, Hostess and floor staff in pre-opening responsibilities.
Support FOH team in all aspects of dining room service.
Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures in accordance with hotel policies.
Coordinate staff reviews with General Manager and People & Culture.
Audit time clock and labor reports daily. Follow up with staff and managers on anomalies or outstanding issues.
Assist with verification of daily time clock entries and making corrections as necessary in Micros.
Submit complete and accurate time clock and labor reports to the accounting department for processing. Understand all payroll practices.
As necessary, schedule labor according to business levels and staffing needs. Alert General Manager and Executive Chef to potential overtime in advance.
As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages.
Assist in conducting staff interviews and make recommendations for observations and hiring in accordance with hotel policies.
Liaise with the HR department to ensure that the recruitment process is ongoing and that interviews are being conducted on a regular basis.
Learn Sorelle and partner policies for HR administration. Assist where necessary for all paperwork and follow-up for hiring process, performance documentation and termination.
Assist in ensuring HR paperwork is completed accurately and that new colleagues move through the interview and new-hire process in a timely manner. Follow up on any outstanding items on behalf of People & Culture Department.
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
Code all liquor, beer and restaurant-related invoices for correct payment.
Assist to ensure that all monthly liquor and beer transfers are accurate and up-to-date.
Prepare month-end accrual sheet for any uncounted invoices and credits.
Assist accounting department in collection of outstanding balances from hourly colleagues (ie. shortages of resolved bar banks, gratuity refunds, etc)
Assist to schedule, supervise and sign-off on any on-site technical work completed by the hotel IT department.
Liaise between the partner, Special Events Coordinator, and Sorelle Public Relations Department.
Assist, as necessary, with on and off-site special events and photo shoots.
Create and update all restaurant promotional materials and private dining packets.
Update Sorelle and partner website with all current menus, wine lists, special event and private dining information.
Assist in the preparation of all financial reports for the Weekly Manager Meetings and monthly Profit & Loss reviews.
Complete online Daily Labor Summary and keep current with all applicable data.
Maintain effective costs based on historical cost percentages, sales, and profits
Prepare various operational reports; keep records pertaining to purchases, sales, and requisitions. Develop relationships with internal and external customers with effective communication.
Responsible for overall office organization.
Source, order and re-stock all restaurant office supplies.
Maintains Crash Kit, Maintenance and Restaurant POS and Reservations System
Type, format, and distribute all restaurant menus. Check & proofread for spelling, font, grammar, and content. Share the menu with other chefs and restaurants via email.
Point of contact for repairs and maintenance of restaurant.
Fully understand and comply with all federal, state, county and municipal regulations which pertain to health, safety and labor requirements of the restaurant, colleagues, and guests.
Required Skills/Abilities
2-3 years of culinary & wine experience, preferably in a fine dining environment.
Bachelor’s Degree and/or Culinary degree preferred.
Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.
Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint
Prior experience with accounting software, POS systems, and payroll/HRIS systems.
Education And Experience
Minimum of 2 years’ experience in the restaurant/hospitality industry.
Must have a working knowledge of restaurant management and operations.
Must have strong computer skills with working knowledge of Microsoft Excel and Word.
Four-year college or culinary degree preferred .
Ability to read and interpret general business documents.
Ability to write reports and business correspondence.
Ability to effectively present information and respond to questions from partners, managers, guests, and executives.
Physical Requirements
While performing the duties of this job it is regularly required to stand, walk, sit, talk or hear.
Frequently it is required to use hands and arms to reach, finger, handle, feel objects, tools, or controls.
Occasionally required to bend, stoop, kneel, crouch or crawl.
Must be able to lift and/or move up to 30 pounds
Must be be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water or wine, chairs and dining room tables.
Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.
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Duties/Responsibilities
Act with integrity, honesty and knowledge that promote the culture, values and mission of Sorelle.
Ensure that all guests feel welcome and are given responsive, professional and gracious service at all times.
Perform all aspects of the position with efficiency, respect, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Understand the philosophies of management for Sorelle. Display consistent attention to detail and follow through of all Sorelle policies.
Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities.
In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources, including but not limited to: Zagat, Gayot, Mobil, AAA, Wine Spectator, James Beard Foundation and Michelin. Adhere to the service foundation and philosophies established by Sorelle.
Understand all programs, procedures, standards, specifications, guidelines, and training protocols
Ensure that all food and products are consistently prepared and served according to the restaurant portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of colleagues and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant’s accounting policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Participate in Daily Summary Operations Meetings of Sorelle.
Participate in Weekly Managers Meeting (WMM) with Sorelle.
Participate in the operations of varying restaurants as defined by GMs, Chefs and/or Director of Operations
Assist the management team in overseeing the day-to-day operation of restaurant.
Write the weekly staff schedule. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed, as needed, and that labor cost objectives are met.
Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met.
Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.)
Conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry, and the future.
Maintain monthly management notes to establish guidelines for service and restaurant operations into the future.
Conduct staff interviews and make recommendations for observations and hiring according to hotel policies.
Organize and lead staff training classes and food & wine seminars.
Demonstrate commitment to making all the current staff and management better.
Supervise Captains in their running of the dining room service.
Oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.
Offer feedback to contribute to the Captains and Sommelier evaluations.
Ensure continuous improvement in quality of service, operational effectiveness and colleague retention and satisfaction.
Supervise guest/hourly colleague interaction during service hours.
Support Captain, Hostess and floor staff in pre-opening responsibilities.
Support FOH team in all aspects of dining room service.
Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures in accordance with hotel policies.
Coordinate staff reviews with General Manager and People & Culture.
Audit time clock and labor reports daily. Follow up with staff and managers on anomalies or outstanding issues.
Assist with verification of daily time clock entries and making corrections as necessary in Micros.
Submit complete and accurate time clock and labor reports to the accounting department for processing. Understand all payroll practices.
As necessary, schedule labor according to business levels and staffing needs. Alert General Manager and Executive Chef to potential overtime in advance.
As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages.
Assist in conducting staff interviews and make recommendations for observations and hiring in accordance with hotel policies.
Liaise with the HR department to ensure that the recruitment process is ongoing and that interviews are being conducted on a regular basis.
Learn Sorelle and partner policies for HR administration. Assist where necessary for all paperwork and follow-up for hiring process, performance documentation and termination.
Assist in ensuring HR paperwork is completed accurately and that new colleagues move through the interview and new-hire process in a timely manner. Follow up on any outstanding items on behalf of People & Culture Department.
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
Code all liquor, beer and restaurant-related invoices for correct payment.
Assist to ensure that all monthly liquor and beer transfers are accurate and up-to-date.
Prepare month-end accrual sheet for any uncounted invoices and credits.
Assist accounting department in collection of outstanding balances from hourly colleagues (ie. shortages of resolved bar banks, gratuity refunds, etc)
Assist to schedule, supervise and sign-off on any on-site technical work completed by the hotel IT department.
Liaise between the partner, Special Events Coordinator, and Sorelle Public Relations Department.
Assist, as necessary, with on and off-site special events and photo shoots.
Create and update all restaurant promotional materials and private dining packets.
Update Sorelle and partner website with all current menus, wine lists, special event and private dining information.
Assist in the preparation of all financial reports for the Weekly Manager Meetings and monthly Profit & Loss reviews.
Complete online Daily Labor Summary and keep current with all applicable data.
Maintain effective costs based on historical cost percentages, sales, and profits
Prepare various operational reports; keep records pertaining to purchases, sales, and requisitions. Develop relationships with internal and external customers with effective communication.
Responsible for overall office organization.
Source, order and re-stock all restaurant office supplies.
Maintains Crash Kit, Maintenance and Restaurant POS and Reservations System
Type, format, and distribute all restaurant menus. Check & proofread for spelling, font, grammar, and content. Share the menu with other chefs and restaurants via email.
Point of contact for repairs and maintenance of restaurant.
Fully understand and comply with all federal, state, county and municipal regulations which pertain to health, safety and labor requirements of the restaurant, colleagues, and guests.
Required Skills/Abilities
2-3 years of culinary & wine experience, preferably in a fine dining environment.
Bachelor’s Degree and/or Culinary degree preferred.
Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.
Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint
Prior experience with accounting software, POS systems, and payroll/HRIS systems.
Education And Experience
Minimum of 2 years’ experience in the restaurant/hospitality industry.
Must have a working knowledge of restaurant management and operations.
Must have strong computer skills with working knowledge of Microsoft Excel and Word.
Four-year college or culinary degree preferred .
Ability to read and interpret general business documents.
Ability to write reports and business correspondence.
Ability to effectively present information and respond to questions from partners, managers, guests, and executives.
Physical Requirements
While performing the duties of this job it is regularly required to stand, walk, sit, talk or hear.
Frequently it is required to use hands and arms to reach, finger, handle, feel objects, tools, or controls.
Occasionally required to bend, stoop, kneel, crouch or crawl.
Must be able to lift and/or move up to 30 pounds
Must be be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water or wine, chairs and dining room tables.
Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.
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