Restaurant Manager

The Restaurant Manager is responsible for managing all restaurant operations team members specifically in the areas of scheduling, reservations, training, and communication. He or she is also responsible for guaranteeing an outstanding dining experience while remaining focused on revenue and expenses. Assisting with menu creation and overall restaurant vision is also vital. This position will report to the Hotel General Manager.

Benefits

Working at the largest indoor sports complex in North America is an experience that compares to no other. The atmosphere is filled with energetic excitement that provide an uplifting ambience throughout the facility. The Nook takes pride in its friendly, guest-focused team members that make kindness contagious and help others succeed.

 As a full-time team member of the Nook, you will enjoy:

• Free family membership to our massive 65,000+ sq. ft. fitness center, including all the equipment you need to fit almost any training program. Membership also includes all group fitness classes.
• Affordable and comprehensive Medical, Dental, and Vision benefits
• Competitive PTO package  
• Paid holidays
• 401k program
• 35% discount on food and beverage purchases, including the Forklift and Palate restaurant
• 35% discount on all Nook apparel
• Free child watch
• Discounts on academy team programs, birthday parties, personal training, event space rental, and more!
• Local business discounts

Essential Job Functions

• Hiring, training, scheduling, and performance management of all restaurant team members
• Develop promotional and marketing campaigns for the restaurant operation
• Work in conjunction with Sales and Event Coordinators to schedule and execute private events.
• Work closely with Hotel/SNS management to meet guest needs during heavy operational periods
• Collaborate with all Spooky Nook Sports Department to partner on events
• Day to day operation management of all functional areas of the restaurant
• Meet and exceed all revenue and guest seating goals both short and long term
• Develop and maintain restaurant SOP’s to ensure consistent restaurant operation
• Strive for outstanding communication between managers, supervisors, and FOH team members
• Ensure restaurant is ready for opening each night and all set-up for special events is completed on time
• Build and maintain relationships with local food and beverage vendors
• Communicate staffing needs to appropriate outlets to guarantee consistent operation
• Recognize and encourage exceptional customer service provided by restaurant staff
• Respond to any guest complaints or service mistakes
• Possess expert knowledge of all menu items and specials, including food allergies of each menu item
• Gather feedback from guests to affirm or improve food and service quality
• Develop and implement SOPs for all restaurant departments
• Maintain and record food safety training completions such as ServSafe, RAMP, and TIPS
• Ensure compliance with all local/state/federal restaurant operational standards and prepare for, practice, execute, and remedy any/all health and safety inspections
• Serve as the point of contact for all State of OH liquor laws and how they apply to the operation
• Assist with event requirements as needed
• All other duties as assigned

Basic Qualifications

• Must be 21 years of age or older
• 10 years’ experience in the restaurant industry
• 5 year of experience working within a restaurant/bar that serves alcohol
• 5 years of management experience
• Dependable transportation to and from work
• Language skills: Fluent knowledge of the English language; including the ability to read and interpret written information and speak and understand verbal communication 
• Ability to fulfill the physical requirements of the position with any reasonable accommodations as necessary
• Availability to work a flexible schedule that may include evenings, weekends, and/or holidays as needed
• Authorized to work in the United States

Preferred Qualifications

• Previous experience working at a restaurant within a hotel
• 2 year degree from Culinary Arts/Restaurant Management program
• Highly dependable with a history of consistent attendance and punctuality
• Guest-focused/service-oriented; ability to see big picture and impact on Company. Supports Company mission as serves as an advocate for its products and services
• Demonstrates a positive and friendly attitude towards guests, customers, and fellow employees. Exhibits a respectful, professional demeanor
• Self-starting and motivated with the ability to work independently and take initiative
• Ability to multi-task and balance multiple projects/duties at once
• Team-focused mindset; willing to set own priorities aside to help others; contributes to building a positive team spirit and morale
• Integrity: Trustworthy and honest; takes accountability when appropriate
• Detail-Oriented; Demonstrates a consistent level of accuracy and thoroughness; looks for ways to improve and promote quality
• Ability to remain calm in tense or stressful situations
• Integrity to safeguard confidential information
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, fractions, and decimals
• Experience communicating with individuals of diverse demographics
• Demeanor to remain calm in tense or stressful situations
• Initiative to work efficiently with minimal supervision

Working Conditions

• Work environment: Upbeat, high-energy sports and event complex with heavy foot traffic and frequent large crowds. The team member will primarily work in a restaurant setting kitchen environment with fluctuating temperatures that can become hot, humid and/or wet.
• Physical requirements: While performing the duties of this job, the team member will be regularly required to perform physical activity that includes moving about the work area, standing, sitting, bending, reaching with hands and arms, lifting, pushing, pulling, talking, hearing and smelling. The team member will be frequently required to stoop, kneel, or crouch. He or she is required to have the visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned.
• Lifting requirements: The team member will be required to lift, push, pull, lower and/or move up to 10 lbs regularly, and up to 50 lbs occasionally.
• Noise Level: The noise level in this environment is typically moderate to loud.