Restaurant/Bar Manager

Manage the front and back of house teams with a strong focus on hospitality Description As a Manager at The Tap, you will play a pivotal role in overseeing all aspects of our front-of-house operations, including guest service, staff supervision, and performance management. Your leadership, hospitality expertise, and commitment to excellence will be essential in ensuring the highest level of service and satisfaction for our guests. Responsibilities: Guest Service: Lead by example in delivering exceptional guest service, greeting and interacting with guests to ensure a positive dining experience. Address guest inquiries, concerns, and feedback promptly and courteously, striving to exceed expectations at every opportunity. Monitor service standards and guest satisfaction, implementing improvements as needed to enhance the overall dining experience. Staff Supervision and Training: Recruit, train, and supervise front-of-house staff, including servers, hosts/hostesses, and bussers. Provide ongoing coaching and feedback to enhance staff skills and performance, fostering a culture of teamwork and professionalism. Conduct regular staff meetings and training sessions to communicate expectations, reinforce standards, and share updates on menu offerings and promotions. Floor Management: Manage dining room flow and seating assignments to optimize table turnover and ensure efficient service during peak hours. Coordinate with kitchen and bar staff to ensure timely and accurate delivery of food and beverages to guests. Address any issues or concerns related to service or guest experience promptly and effectively. Kitchen Assistance: Assist on the Expo line in the kitchen during busy times when no Kitchen Manager or Expediter is scheduled, ensuring that food orders are properly prepared, plated, and presented to guests in a timely manner. Coordinate with kitchen staff to expedite food orders and ensure smooth communication between front-of-house and back-of-house teams. Monitor food quality and presentation on the Expo line, addressing any issues or discrepancies with kitchen staff as needed. Quality Assurance: Ensure that all service areas are clean, organized, and properly set up for service, including dining room, bar, and outdoor seating areas. Conduct regular inspections of service areas to ensure compliance with health, safety, and sanitation standards. Collaborate with kitchen and bar managers to maintain high standards of food and beverage quality and presentation. Performance Management: Conduct performance evaluations for front-of-house staff, providing constructive feedback and setting goals for improvement. Recognize and reward outstanding performance, fostering a positive and motivating work environment. Address performance issues or conduct disciplinary action as needed, following company policies and procedures. Qualifications: Minimum of 3 years of experience in restaurant management, with at least 1 year in a supervisory or leadership role. Strong hospitality skills and a passion for delivering exceptional guest service. Excellent communication and interpersonal skills, with the ability to interact effectively with guests and staff at all levels. Proven leadership and team-building abilities, with a track record of motivating and inspiring a diverse team. Solid understanding of restaurant operations, including point-of-sale systems, seating management, and service standards. Certification in responsible alcohol service and state liquor license (where applicable). Salary $44,000 - $48,000 per year