- 3+ years of a management equivalent position preferably in chef-driven restaurants.
- Strong understanding of hospitality standards, dining service and beverage programs with high attention to detail.
- Proficient at all levels, including recipe knowledge, service standards, sanitation practices, FOH and BOH management functions.
- Strong verbal and written communication skills with the effective delegation, follow through and creation of accountability.
- Solid understanding of IT and experience with POS systems. Proficient with word processing, and excel.
- Proficient with financials (P&L’s, inventory, food/labor cost, etc.)
- Bi-lingual and social-media working knowledge is a plus.
- Able to work at least 50 to 60 hours a week or more as needed. Must be able to work a flexible schedule including days, nights, weekends and holidays (except Thanksgiving, Christmas Eve, Christmas Day and New Years Day).
- Must be able to lift 10-25 lbs.
- Serv-Safe Certification in California.
- A genuine sense and love of hospitality, know how to create a unique experience and have inherent leadership abilities to lead and direct an energetic team and create a fun working environment.
- Dependable, flexible, and self-motivated yet able to take direction and work as a team member
- Positive attitude. Social. Fun character. Problem solver. Determined to be the best.
- GREAT with people! Enjoys guest interaction and developing relationships with guests and our community.
- Good Judgment and decision-making skills. Relies on experience and judgment to plan and accomplish goals
- Excited about achieving personal/professional growth and about embracing and driving change while overcoming challenges with collaboration and creativity
- Numbers- and detail-oriented.
- Physically fit to bend, stoop, walk, and perform other physical tasks for hours.
- Must have an exceptional work ethic
Overview
- Actively contribute to building something truly special in the restaurant.
- Build lasting relationships with trust and respect on all levels.
- Promote the culture and values of the restaurant.
- Operate the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
- Maintain a workplace that is clean and organized and is cohesive with the restaurant’s philosophy, and standards of excellence.
- Be well organized, maintain concentration, and think clearly when providing service within any given period of time.
- Demonstrate consistent attention to detail and follow through of all restaurant policies.
- Show Drive and Initiative
- Achieves or exceeds operating results
- Make sound decisions even when not in possession of all the information
- Defines the issue(s), identifies root causes and ties decisions to strategy
- Uses sound logic, makes decisions at the right time, brings others into the decision-making process as needed and chooses the best alternative/solution
- Draws on experience, identifies patterns, then uses logic and good judgment
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
More detail about Love & Salt, please visit https://culinaryagents.com/entities/76667-love-salt