ZipRecruiter

Log In

1

C Level Restaurant Jobs in Raleigh, NC (NOW HIRING)

The Mayton

Restaurant Manager

Cary, NC · On-site

$60K/yr

Maintain a high level of daily communication with team members, guests, vendors, and contractors ... Minimum of 1 year restaurant/bar management * Strong leadership skills and the ability to train ...

The Mayton

Restaurant Manager

Cary, NC · On-site

$60K/yr

Maintain a high level of daily communication with team members, guests, vendors, and contractors ... Minimum of 1 year restaurant/bar management * Strong leadership skills and the ability to train ...

Chick-fil-A

Leadership Team

Knightdale, NC

$17 - $20/hr

... level of investment in their professional growth as they pour into their team and the business ... food in more than 2,300 restaurants in 47 states and Washington, D.C. Education ...

Chick-fil-A

Leadership Team

Knightdale, NC

$17 - $20/hr

... level of investment in their professional growth as they pour into their team and the business ... restaurants in 47 states and Washington, D.C.

Chick-fil-A

Front of House Director

Raleigh, NC · On-site

$17/hr

Directors are senior-level leaders. Seeks to grow the business, develop leaders, and proactively ... in more than 2,300 restaurants in 47 states and Washington, D.C. Education:no ...

Chick-fil-A

AM Front of House Lead

Raleigh, NC

Leads are high-level leaders. Seeks to grow the business, develop leaders, and proactively solve ... in more than 2,300 restaurants in 47 states and Washington, D.C. Education:no ...

UNC-Chapel Hill

Open Rank

Chapel Hill, NC · On-site

... restaurant and performing arts discounts, savings on local child care centers and special rates on ... Again, in research at this advanced level, the bridging aspect of physics provides basic ...

All JobsC Level Restaurant JobsC Level Restaurant Jobs in Raleigh, NC

C Level Restaurant information

What are C-level positions in a restaurant?

C-level positions in a restaurant refer to the highest executive roles, typically including Chief Executive Officer (CEO), Chief Operating Officer (COO), and Chief Financial Officer (CFO). These leaders are responsible for the overall strategic direction, financial health, and day-to-day operations of the restaurant or restaurant group. They set company goals, oversee management teams, and ensure that the business meets its objectives. C-level executives play a crucial role in driving growth, maintaining standards, and adapting to industry trends.

What are some of the unique challenges C-level executives face in the restaurant industry, and how do they typically address them?

C-level executives in the restaurant industry often face challenges such as rapidly changing consumer preferences, managing large and diverse teams, and ensuring consistent quality across multiple locations. They address these by staying attuned to market trends, fostering clear communication with regional and restaurant managers, and implementing standardized operating procedures. Additionally, they work closely with finance, operations, and marketing teams to drive profitability and adapt strategies in response to economic or supply chain pressures.

What are the key skills and qualifications needed to thrive as a C-level executive in the restaurant industry, and why are they important?

To thrive as a C-Level executive in the restaurant industry, you need extensive leadership experience, a strong understanding of restaurant operations, financial acumen, and typically a relevant degree in business or hospitality management. Familiarity with point-of-sale (POS) systems, restaurant management software, and financial analytics tools is important, along with certifications such as ServSafe or food safety management. Exceptional communication, strategic thinking, and crisis management skills help navigate industry challenges and inspire diverse teams. These skills and qualities are critical for driving profitability, ensuring operational excellence, and leading organizational growth in a competitive market.

What is the difference between C Level Restaurant vs Executive Chef?

AspectC Level RestaurantExecutive Chef
Primary RoleOversees overall restaurant strategy, operations, and business growthManages kitchen operations, menu creation, and culinary staff
Required CredentialsBusiness management experience, leadership skills, possibly a hospitality degreeCulinary degree, extensive culinary experience, certifications
Work EnvironmentOffice setting, meetings, strategic planningKitchen environment, food preparation, staff supervision
Industry UsageUsed in restaurant management and executive leadershipCommonly used in culinary and kitchen management

The C Level Restaurant focuses on high-level business strategy and overall operations, while the Executive Chef concentrates on culinary excellence and kitchen management. Both roles are vital but serve different aspects of restaurant success.

What job categories do people searching C Level Restaurant jobs in Raleigh, NC look for?

The top searched job categories for C Level Restaurant jobs in Raleigh, NC are:

What cities near Raleigh, NC are hiring for C Level Restaurant jobs?

Cities near Raleigh, NC with the most C Level Restaurant job openings:

C Level Restaurant jobs near you

Restaurant Manager

The Mayton

Cary, NC • On-site

$60K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 7 days ago

Job description

REPORTS TO: Director of Food & Beverage


Our Why

We prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome.


Our Core Values

INSPIRE WONDER Innovation and Creativity | Surprise and Delight

FOSTER HOSPITALITY Inclusive Culture | Home Away from Home

PURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality

DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of Ownership

CULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to Celebrate


POSITION SUMMARY:

The Food & Beverage manager is responsible for managing the daily operations of food and beverage service while ensuring exceptional guest experiences, strong operational execution, and adherence to safety standards. This role requires the ability to work across all Peck & Plume concepts, including the restaurant and all catering, banquet, and special event venues.

The Food & Beverage supervisor will collaborate closely with the Director of Food & Beverage and all managers within the hotel, to drive results aligned with the mission and overall success of the hotel. Key performance objectives include driving revenue, controlling costs, elevating guest and associate satisfaction, and upholding product and service quality.

To be successful you should exhibit experience in food and beverage service experience, operational applications, and employee training techniques. You will be a passionate leader with the ability to inspire, motivate, and support your team in order to exceed your professional goals. You will have high standards when it comes to guest experience, understand brand standards and you will take ownership and pride in your work.


DUTIES AND RESPONSIBILITIES:

Service Standards

  • Responsible for daily operations for scheduled business unit (the restaurant or Events/Catering), ensuring the quality and standards set forth by the Director of Food & Beverage
  • Attend weekly BEO and manager meetings to receive weekly service focus points, discuss details of upcoming events and programming, and communicate any operational needs or service bottlenecks
  • Work a variety of scheduled floor shifts throughout the week to fill in staffing gaps, support the team, and lead by example, using any down time to find efficiencies, generate ideas for programming, events, and menus, and find areas of improvement for staff training
  • Monitor that food quality is consistent, appealing, and prepared to guest specifications
  • Be the expert on whatever floor you are managing – understand the POS, steps of service, and menus inside and out

Guest Experience

  • Interact with guests to obtain feedback on quality of service and food in outlets
  • Resolve guest complaints and coordinate with Director of F&B to resolve issues
  • Utilize guest reviews to inform training focal points
  • Ensure consistency on each shift for guest perception – notice the small details (are we set up in time, is the team off their phones, do we have clean menus, are the tables wiped, is our host present etc)

Financial Performance

  • Reconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries)
  • Oversee necessary ordering and inventorying
  • Prepare and control payroll for your primary business unit each pay period
  • Review employee schedules and punch clocks to eliminate unnecessary labor overages and to ensure that guest service, operational needs, and financial objectives are met
  • Collaborate with the Director of F&B and other managers, to brainstorm programming and events
  • Prepare monthly commentary to influence yearly budget

Health and Safety Standards

  • Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department
  • Coordinate cleaning program for your primary business unit and making recommendation for improvements
  • Enforce Early Bird Night Owl / Peck & Plume human resources policies across all employee and guest interactions

Team Hiring, Retention and Mentorship

  • Stay informed on hotel updates through websites, newsletters, meetings, and internal communications to keep your teams well-connected to initiatives and programming
  • Interview, coach, and mentor associates to ensure performance aligns with brand and hotel standards, grounded in The Mayton’s core values
  • Help team members establish KPIs and review goals annually
  • Maintain a high level of daily communication with team members, guests, vendors, and contractors and always with professionalism and maturity
  • Advocate for and sustain a team culture rooted in service excellence, professionalism, collaboration, fun, learning, and shared success

QUALIFICATIONS:

  • Minimum of 1 year restaurant/bar management
  • Strong leadership skills and the ability to train, coach, develop and motivate others
  • Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment
  • Attention to detail
  • Highest level of integrity and a hands-on management style
  • Experience with Toast point of sales system preferred
  • Exceptional organizational and operational skills, and detail-oriented with proven time management skills
  • Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking

*Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays


EDUCATION:

High School Diploma / GED required.

Higher education degree in hospitality management or related field or equivalent work experience a plus.


PHYSICAL ABLITIES:

  • Ability to be on your feet and alert for extended periods of time
  • Ability to lift up to 35 lbs. as needed
  • Continuous use of hands and arms
  • Continuous bending, reaching, and twisting


Note:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

COMPENSATION: Starting salary at $60k, commensurate with experience. In addition, we offer a comprehensive benefit offering including paid time off, holiday pay, company sponsored health insurance including vision, dental, and wellness rewards program, and access to a company matched IRA retirement plan.


Apply