• Minimum of 5 years management experience.
• Minimum of 2 years as a Supervisor or Manager of a high volume, full-service restaurant.
• Approximate full time staff under this position: 5
• Approximate part time staff under this position: 50
• This position reports to the Mia Margherita General Manager & Food & Beverage Director.
• Required to work a varied schedule that may include mornings, nights, weekends and some holidays.

Requirements: Must be a citizen of this country or possess a valid work permit.

Essential Job Functions, Responsibilities, Managerial Requirements, & Business Skills include, but are not limited to:

• Oversee all aspects of restaurant operations including Front of House, Kitchen/Culinary, Retail Food & Beverage, On Premise and Off-site Catering, Takeout and Delivery.
• Promote a courteous and professional work environment .
• Strong track record maintaining consistent standards.
• Extensive knowledge of Wines, Crafts Beers & Cocktails and the proper preparation, pricing, and procurement thereof.
• Possess a strong training skill set providing regular and ongoing team member development, including FOH, BOH and management.
• Closely monitor guest dining experiences. Respond promptly to and resolve any issues to the satisfaction of the guest. Competent skills in reputation management.
• Develop and implement creative strategies to increase average checks and overall revenue.
• Run energetic, informative and motivating daily lineups.
• Maintain impeccable cleanliness standards throughout the restaurant, including FOH, BOH and all public areas.
• Coordinate opening and closing procedures to maintain seamless day-to-day operations.
• Plan, coordinate and execute special events and holiday functions.
• Must possess clear and concise written and verbal communication skills.
• Promote teamwork at all times.
• Build team morale and spirit through engaged leadership.
• Vast experience in training, cross-training and overall development of staff for success and promotion.
• Instill a guest-experience mindset in all employees.
• Coach employees on how to take ownership and resolve escalating conflicts.
• Maintain a calm and organized approach in all situations.
• Possess excellent time management and organizational skills.
• Excellent knowledge of computers, including Microsoft Office, Micros and Heartland POS systems, and Hot Schedules.
• Must possess excellent listening skills.
• Exceptional detail in follow-up with upper management, assistant managers, chefs and hourly staff, as well as the guests and other members of the community.
• Strong background with experience in cost control, producing consistent profit and familiarity with profit and loss statements.
• Solid scheduling experience.
• Maintain proper sanitation and overall safety with corresponding documentation.
• Understand and be proficient in all security operations.
• Thorough understanding of CP Hospitality’s human resources policies and regulatory agency requirements.
• Ability to quickly evaluate situations and decide on an appropriate plan of action.
• Be creative in developing ways to market the business and continually create new business.
• Become involved in the community through civic groups and associations.

Educational Requirements:

• High School degree or equivalent.
• Associate's and/or Bachelor’s Degree or Degree in Hospitality preferred.

Benefits:

• Medical Insurance
• Dental Insurance
• Life Insurance
• Vision Insurance
• Meals
• Quarterly bonus structure based on success and financial stability of the restaurant with growth in revenue and profit month over month.

CP Hospitality is a full service hospitality company offering both asset- and operations-based management opportunities. Our team of experienced professionals brings together years of experience from World Class Resorts, Hotels, Clubs, Restaurants and Conferencing Facilities.

An Equal Opportunity Employer: We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability. EOE