Company: The Dixboro Project
Location: Ann Arbor
Posted on: November 24, 2022
The Dining Room Manager is the greatest asset to the business as
they set the tone for the shift and manage every aspect of the
restaurant. The Manager embodies our values and leads by making
values-based decisions; staying in-tune with and refusing to
compromise on our culture and standards for excellence. Contributes
to the team and the bottom line by making each decision with
intention and by following through on opportunities that arise when
you're in command.
*CORE DUTIES & RESPONSIBILITIES*
_Leadership & Development: _
Consistently demonstrates self-awareness and self-management in
order to be a great leader and teammate. Leads with a positive and
productive mindset, influencing and coaching the team toward our
goals. Deliberate and prepared to provide positive, uplifting, and
educational pre-shifts daily. Experts and utmost authority on what
is expected of the frontline staff.
_Values in Action: _
Operates with integrity and a high level of professionalism at all
times. Manages and inspires the culture of the The Dixboro Project
team by demonstrating our culture, not standing for violations and
embodying our values. Exhausts their resources to bring clarity and
resolution to any situation presented.
_Service & Hospitality: _
Responsible for setting the tone and staff morale for each shift.
Experience makers, building lasting relationships and bringing
guests back. Improve the overall guest experience by having a
strong presence on the floor and engaging with our guests and team
to ensure excellent service.
Ensuring all functions of the restaurant are operating in flow and
supporting each department throughout each shift; knowing where to
be and when to be there by having a pulse on the restaurant.
Prioritizes the importance of following good processes consistently
in order to run a smooth and efficient operation.
_Staff Relations: _
Be an approachable leader that operates with professional
boundaries and an ability to communicate and uphold expectations
with clarity. Responsible for the overall performance of the
frontline team by supporting, coaching and holding each member
accountable for their role and responsibilities. Educator of the
staff on all aspects of the restaurant: menu specifications,
products/vendor sourcing, processes, specials, facilities, etc.
_Safety & Sanitation: _
Maintain a safe and stable work environment for the entire staff.
Enforce sanitary practices for food handling, general cleanliness,
and maintenance of the entire restaurant. Inform the appropriate
parties of any repair and maintenance needed and follow up.
Upholding the highest standards and unwilling to compromise on
standards of safety, hospitality, and service. Responsible for
ensuring our facilities are pristine, safe, and hospitable for all
guests and staff at all times.
_Cost Management: _
Makes decisions based on budgets and Profit & Loss statements.
Understands the impact that decisions have on the bottom line.
Responsible for every person on shift; upholds and oversees
clock-in efficiency and accuracy. Ensures productivity of our
greatest resource (our people). Responsible for watching waste and
takes action to correct it.
_Sales & Business Growth: _
Contributes and implements ideas for ways to add value, increase
sales and productivity, and how to save money for the business.
Looks for opportunities to increase guest check average and
maximize our seating daily.
Proficiently manage POS transactions, end of day reporting, cash
handling procedures, and all other essential business functions.
Takes responsibility and follows-through with urgency to ensure
issues are resolved that occur on shift, communicating with the
Accounting Team and other stakeholders as needed.
* Possess self management skills
* Willing to make mistakes and take courage
* Emotionally intelligent and prioritizes well-being
* Models, teaches, and coaches on a high level of hospitality
toward self and others
* Takes responsibility for their contribution in the team trust and
* Refuses to compromise on our standards
* Is solution-oriented with a growth mindset
* Persistent in the pursuit of excellence
Job Type: Full-time
Pay: $50,000.00 - $60,000.00 per year
* 401(k) matching
* Dental insurance
* Employee discount
* Health insurance
* Paid time off
* Vision insurance
* 2 years
* Fine dining restaurant
* 10 hour shift
* 8 hour shift
* Day shift
* Evening shift
Weekly day range:
* Monday to Friday
* Weekend availability
Ability to commute/relocate:
* Ann Arbor, MI 48105: Reliably commute or planning to relocate
before starting work (Required)
* High school or equivalent (Preferred)
* Restaurant management: 2 years (Preferred)
Work Location: One location%58047475%
Keywords: The Dixboro Project, Ann Arbor , Manager, Executive , Ann Arbor, Michigan
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