Alden & Harlow and Longfellow Bar are busy, ever changing, growing, and evolving restaurants. Managers are in prestigious positions of leadership & empowered to also change, grow, and evolve professionally with the restaurant. Managers are leaders on the restaurant floor and are expected to be punctual, professional, and mature. Managers lead by example with acquired food and beverage knowledge and guide their teams to provide stellar guest experience. They provide service expertise, translating to both guests and staff, and problem-solving tools for all. Managers are responsible for daily care and maintenance of the restaurant, including opening and closing the business. Managers direct staff, both front of house and back of house. They lead by example, demonstrating proficiency in all areas of the restaurant; hosting, serving, running, bussing. Managers also oversee all products pertaining to service and front of house operations, including beverage, service tools, plateware, glassware, and other products deemed critical to service.
We expect all managers to build and design positive guest experiences as champions of incredible hospitality and a passion for food, created by Chef/Owner Michael Scelfo. Whether that’s through service or individual interactions, it starts with the management and is felt by all. We are here to create memorable experiences and repeat guests. Everything we do should be for that shared end goal.
Essential Duties & Responsibilities:
- Coordinate daily Front of the House and Back of the House restaurant operations, providing leadership and supervision of all team members
- Responsibility for coordinating and overseeing servers with maintenance cleaning of dining room areas
- Train new and current employees on proper customer service practices
- Onboard newly hired servers; lead training for newly hired servers; and coordinate, oversee, and lead training schedule for newly hired servers
- Order all nonalcoholic beverages, TriMark and Boston Showcase
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors
- Follow all HR best practices, connected to hiring, training, development, discipline & termination
- Appraise staff performance and provide feedback to improve productivity
- Adequately inventory all goods, kitchen utensils and cleaning products, ordering when necessary
- Ensure compliance with health, sanitation, and safety regulations
- Manage restaurant’s good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly, and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience through marketing initiatives
- Implement policies and protocols that will maintain and improve future restaurant operations
- Other responsibilities and duties as assigned
Education & Experience:
- Proven work experience as a Restaurant Manager
- Proven customer service experience as a manager
- Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and service staff
- Broad understanding of wines, with wine list management experience preferred
- Familiarity with restaurant management software like OpenTable and Aloha
- Strong leadership, motivational and people skills
- Must be comfortable standing/walking for 8 hours; and be able to bend, push, pull and/or lift 30 lbs.
Schedule:
- Present in the restaurant dining room 5 shifts per week, including evenings and/or weekends
- Available for meetings as needed with staff & management team
Compensation:
- $55,000 – $65,000 annual base salary – based on professional experience and wine education
- Health benefits available
- Paid Time Off, Vacation, + Sick Time
To apply. please send your resume to the email provided below.
