We are the perfect fit for your next adventure. The Admiral Hotel, as you know it, is being reborn, and we are seeking to hire a dynamic Restaurant Manager to help support our new upscale lounge and restaurant. It is scheduled to open officially on August 2nd, and preparation has begun! If you're ready to invest your passion and experience into creating something great, this job is for you!
What We Have To Offer
LOCATION: 251 Government Street Mobile, AL 36602
SALARY: $55,000 per year with annual bonus opportunities
Benefits
A culture that values passion, individuality, and fun!
Opportunities for internal growth and development
Paid Time Off (PTO)
Paid holidays
Earned Wage Access through PayActiv- access to your earned wages before payday!
Short & Long Term Disability and Accident and Critical Illness Insurance
Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%
Tuition Assistance
Referral program
Employee Assistance Program
Discounts at all Avocet-owned hotels & restaurants
Position Summary
WHO WE ARE LOOKING FOR:
The Restaurant Manager assists the Le Moyne’s Chophouse General Manager in planning and directing all food and beverage outlet operations while maintaining high standards of food, guest service, health, and safety. The Restaurant Manager ensures maximum profitability, efficient restaurant performance, and optimal utilization of staff and resources. The Restaurant Manager is responsible for exemplifying The Admiral Hotel’s culture and promoting the food and beverage outlets and property as a whole.
While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.
Main Duties And Responsibilities
Ensures the restaurant meets or exceeds all regulation and compliance standards required by Alabama State Law and all applicable agencies.
Understands and supports overall restaurant business objectives set forth by senior leadership.
Supports efforts to ensure competitive advantage by identifying and maintaining knowledge of competitor’s offerings.
Orders beverage and operating supplies inventories. Schedules and receives deliveries.
Assists Le Moyne’s Chophouse General Manager in accomplishing restaurant staffing objectives by recruiting, training, scheduling, coaching, and disciplining staff; communicating job expectations; monitoring and reviewing job contributions; and enforcing policies and procedures.
Assists Le Moyne’s Chophouse General Manager in ensuring all aspects of bi-weekly payroll, including tip allocations, position codes, and paid time off, are correct and payroll is submitted in a timely manner.
Supports and enforces policies, standard operating procedures, production, productivity, quality, patron-service standards, and system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, suggesting improvements, and building relationships with preferred patrons.
Responsible for managing the front of the house nightly, including assisting the staff, running food, and touching tables to ensure guests are satisfied.
Assists with monthly inventory counts.
Accomplishes company goals by accepting ownership for accomplishing new and different requests and exploring opportunities to add value to job accomplishments.
Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.
Works closely with other departments to ensure guest satisfaction and safety.
Supervisory Responsibilities
Le Moyne’s Chophouse, The Living Room and Banquet Staff including Bartender, Server, Server Assistant, Host, and Banquet Captain
Education
JOB REQUIREMENTS:
High School Diploma or equivalent. College degree preferred. A degree in hospitality management is a plus.
Experience
At least 3+ years of restaurant experience. At least 2-3 years of experience in restaurant management.
Familiar with industry best practices.
Skills & Abilities
Commitment to guest satisfaction and service excellence. Able to promote customer service and focus among staff.
In-depth working knowledge of alcoholic and non-alcoholic beverages and food preparation/presentation.
Excellent verbal and written communication skills. Ability to read, speak, and understand English to give and follow directions and procedures and communicate with the team and guests.
Knowledge of basic accounting principles, including cost and payroll control, budgeting, and analyzing financial data
Able to forecast and strategically plan for business needs relating to inventory and staffing.
Proven ability to maximize profitability and proficiency in operation with a high degree of quality.
Strong interpersonal and interaction skills.
Excel at leading and developing team members proactively and positively.
Ability to become TiPS certified within 30 days of employment. Course and certification paid by The Admiral Hotel.
Working Conditions
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment To Be Used
Microsoft Office Suite.
Google Suite
POS computer system
Various kitchen equipment and beverage equipment
Physical & Mental Requirements
Ability to work varied schedules from week to week based on business demands above 40 hours, including holidays and weekends, with flexibility in schedule from time to time with minimal notice.
Must be able to resolve problems, handle conflict, perform, and make effective decisions under pressure.
Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
Ability to multitask and delegate effectively.
Servant Leadership mentality.
Must be able to stand and walk for 8+ hours. Frequently required to sit, climb or balance, stoop, kneel, and crouch.
Regularly required to talk and hear. Requires normal range of hearing and vision.
Frequently required to use hands to handle, feel, and reach. Requires manual dexterity sufficient to operate standard computer equipment.
Must be able to lift at least 30 pounds; push and pull equipment, supplies, etc., at least 30 pounds.
Work Environment
The work environment includes high guest contact and may involve varying conditions and circumstances with guests, staff, visitors, etc.
Must be comfortable working in a shared space, with constant noise, without the use of a private office.
Who We Are
Le Moyne’s Chophouse: Innovate, Create, Delight
Le Moyne's Chophouse stands at the crossroads of tradition and innovation, serving exquisite dishes that tell a story of both heritage and creativity. Located within The Admiral Hotel, bold flavors and innovative techniques come together to create dishes that are not only eaten but experienced. Here, you’ll be part of a team dedicated to excellence, where the art of food and service converge in celebration. Your culinary journey begins at lemoynes.com.
The Admiral: Illuminate Your Career in a World of Elegance
With a mission to dazzle and delight, we provide an environment that’s as inspiring as it is welcoming. As part of our team, you'll be the face of a storied hotel where tradition meets innovation, and every day is a celebration of our city's rich culture. If you’re ready to be part of our illustrious story, learn more at theadmiralhotel.com.
EOE / DFWP
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Strategy/Planning and Information Technology
Industries
Hospitality
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