Job Description

Come and be a part of our Management team!! 

Restaurant Manager will support the General Manager and Executive Chef in leading the Front of the House service and operations.

This management position will be responsible for upholding all brand standards and core values, while meeting or exceeding the restaurant's objectives. 

PRIMARY RESPONSIBILITIES

Demonstrate a working comprehension in achieving the Fennec’s key performance metrics for executing excellent customer service. Work very closely with culinary team to execute and assist in training staff regarding the Fennec's seasonal menus.

Work in unison with the Fennec's General Manager/Director to communicate a clear operating direction based on a sound understanding of the business, strengths, weaknesses, and opportunities. Work across all departments in supporting the team in consistent execution of all front of the house

systems and processes to consistently deliver all products and services to brand

standards.

Support the GM in building a highly functional hourly team members who share a common vision and values surrounding the overall success of the Fennec.

Champion change, ensuring all company initiatives are implemented successfully. Foster an environment of customer advocacy in which all team members put the guest first in every situation.

Work in conjunction with the GM to be responsive and hospitable to guest feedback from all sources, including social media and email. Support staffing objectives by supporting the GM in attracting and retaining the

most exceptionally talented people available in the market and place them in positions that leverage their skills and expertise for maximum impact.

Clearly define goals and expectations for each management and hourly team member using performance review tools and hold your people accountable for successful performance.

Support staff development and advancement along well-defined career paths. Serve as a Learning Coach developing, implementing and executing learning and developmental programs for all individuals under his/her stewardship in order to drive continuous improvement and retention. This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned.

REQUIREMENTS

EXPERIENCE, EDUCATION, AND CERTIFICATIONS

Minimum 3 years of experience in the hospitality industry inclusive of restaurant front line operations.

Bachelors Business Degree or documented entrepreneurial hospitality leadership is preferred.

SKILLS

Strong leadership and interpersonal skills – that can be factually verified by peers and prior supervisors.

Can illustrate consultative skills and ability to work cross-functionally. Exhibits excellent verbal and written communication skills.

Demonstrates strong problem solving skills through ability to diagnose and develop recommended solutions.

PHYSICAL DEMANDS

Ability to move throughout the Fennec (standing, walking, kneeling, bending) for extended periods of time. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.

Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 20 pounds.

Ability to turn or twist body parts in a circular motion.

Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.

Ability to travel via auto or airplane for long periods of time. 

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