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Provides leadership at restaurant-level. Directs and supports management team and hourly staff to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, values, mission, values, and culture.

• Actively manage and hold restaurant team accountable for consistent adherence to ARP’s quality standards, operating systems/procedures, and sanitation and safety regulations/requirements
• Role model and actively influence the behavior of others to ensure cultural values are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience
• Actively develop Restaurant Management Team, and assist Managers in developing Hourly Staff Team to support the organization’s talent pipeline and drive growth
• Achieve profitability of restaurant through effective financial management
• Ensure facility is properly maintained
• Represent, support, and protect the Alexandria Restaurant Partners brand
• Assist New Restaurant Openings as required

• Teach and regularly coach Management Team on maintaining ARP’s service and beverage standards.
• Actively monitor food, dessert and beverage quality to ensure adherence with ARP standards. Provide timely feedback to Managers and Hourly Staff Team, and lead action to correct any issues.
• Regularly observe expo position to ensure it is operating efficiently and consistently maintaining food quality standards.
• Verify and conduct, when necessary, line checks and production walks. Ensure both are being completed in compliance with ARP’s systems and standards.
• Understand - at expert level - all aspects of ARP’s Food Quality Standards.

• Maintain constant communication with General Manager
• Ensure all Restaurant goals are being actively executed by all management, and actively coaching to stay on course.
• Maintain full and properly trained staff team to operate the restaurant effectively.
• Ensure all staff is in appropriate attire and appearance specifications.
• Ensure the restaurant is properly staffed for all shifts.
• Actively monitor all service areas (dining room, bar, patio) to ensure systems are being followed and guests are enjoying their experience.
• Identify operational issues and system breakdowns. Provide feedback to the Management Team, and lead corrective action.
• Review all shopper scores and establish corrective action plans as necessary.
• Maintain strict adherence to proper food safety and sanitation procedures.
• Actively manage housekeeping systems and on-going repair and maintenance programs to properly maintain the restaurant.
• Ensure all inventory processes and procedures are completed accurately.
• Ensure that proper security procedures are in place to protect employees, team members, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee team member is injured.
• Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.
• Understanding of the Restaurant P&L and how to impact it.
• Ensure all financial (invoices, reporting) and payroll-related administrative duties are completed accurately, on time, and in accordance with ARP policies and procedures.
• Understanding financial responsibility for the Restaurant P&L.

• Manage the hiring, supervision and development of staff. When necessary, manage employee counseling and discipline (which may include terminations).
• Ensure complete and proper documentation for all personnel actions (hiring, performance review, discipline, etc.).
• Develop staff team by providing ongoing feedback, establishing performance expectations, and conducting performance reviews/conversations.
• Continuously evaluate staff team and actively assist the identification, development, and promotion of key talent through sponsorship of high potentials and participation in and support of company-provided training and development programs and initiatives.
• Ensure all training materials, schedules and guidelines are being followed.
• Build a culture of transparency and trust in the restaurant through ongoing, direct communication and open two-way feedback with team.
• Monitor restaurant staff team morale. Take action to correct breakdowns in employee satisfaction and engagement at the restaurant level.
• Oversee training for all salaried management to ensure the development of their leadership skills and team building through detailed development plans.
• Maintains a positive employee team member relations climate through direct communication and feedback.

Qualifications:

• Minimum 2 to 3 years restaurant management experience in full service, high volume restaurant
• Demonstrated track record of strong leadership and ability to lead high performing teams
• Demonstrated ability to obtain results through others consistently
• Demonstrated ability to achieve positive financial results at restaurant level
• High-level organizational skills with multi-task capabilities
• Ability to adapt to changing priorities and manage workloads with minimum direction
• High attention to detail and follow through
• Excellent interpersonal and relationship building skills
• Dependable, reliable, and highly motivated

• Able to work 10-hour plus shifts
• Able to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Able to withstand changes in temperature, occasional smoke, steam, and heat
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation