Essential Duties | Responsibilities 

• Manages the dining room & kitchen during service to ensure a positive guest experience
• Handles all guest interactions in a professional manner
• Supports the Executive Chef, GM, Managers, and other Sous Chefs with corrective action plans to help solve problems and provides the proper leadership to correct problems
• Monitors and ensures that restaurant operates with an adequate level of staff
• Hires, trains & coaches all hourly service staff
• Ensures that line checks are done each meal shift and recorded for audit
• Evaluates performance of hourly service staff
• Ensures that all personnel issues (hiring, training, discipline, evaluating, and separations) are documented and recorded properly and in a timely manner to the management team, corporate management and/or ownership
• Maintain food and labor costs equal to or below the company standard.

Additional Qualifications

• 3+ years of Manager experience in a full-service restaurant. 
• Experience with a fine dining or polished casual Italian concept is a plus, but not required