Restaurant Manager - Las Brisas

Xperience Restaurant Group is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family!!

Wait there's more, XRG offers……...

• Competitive salary & Profit for Partners Program (generous bonus structure)

• Career growth opportunities. We love to promote from within! #XperienceRealGrowth

• Safety and Compliance Incentive Program

• Professional Development Reimbursement Program (tuition reimbursement)

• FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands

• Paid vacation

• Comprehensive Benefits; Medical, Dental, Vison, and 401(k)match*

• Company paid Life Insurance

• Pet Insurance, Legal Services and more!

PURPOSE

The Hospitality Manager plays a pivotal role in fostering a culture of excellence, refinement, and impeccable service within the elevated dining establishments. Through strategic training initiatives and continuous improvement, they contribute significantly to the establishment's reputation, ensuring it remains a distinguished and sought-after destination for elevated dining experiences.

Duties & Responsibilities

Training Program Facilitator & Continuous Training:

• Facilitates Signature brands training programs tailored to the brands specific needs of elevated dining service, including customer service, etiquette, and upscale presentation with the partnership and support of HQ Training and Development team.

• Implement and lead ongoing training sessions to keep the staff updated on menu changes, new offerings, and evolving service standards.

Onboarding & Performance Monitoring:

• Support the onboarding process for new hires, ensuring they are acquainted with the restaurant's culture, service standards, and elevated dining protocols.

• Establish methods for monitoring and evaluating the performance of staff, identifying areas for improvement and providing constructive feedback.

Food and Beverage Menu Knowledge & Service Standards:

• In-depth knowledge of Food, Beverage, Wines, Spirits, and Standards.

• Develop training modules to enhance staff knowledge of the menu, including detailed descriptions of dishes, ingredients, and recommended pairings.

• Communicate service standards that align with the elevated dining concepts, covering aspects such as table settings, wine service, and guest interaction.

• Develop training materials to enhance staff knowledge of wines, spirits, and cocktails, with an emphasis on pairing recommendations and serving protocols.

Customer Interaction & Upselling Techniques:

• Train staff on the art of customer interaction in a fine dining setting, including maintaining professionalism, handling special requests, and creating a personalized experience.

• Supporting effective upselling techniques, ensuring staff can confidently recommend premium menu items and beverages.

Etiquette and Protocol:

• Provide guidance on fine dining etiquette, including proper use of cutlery, napkin etiquette, and other elevated dining protocols.

Compliance and Standards:

• Ensure that all staff members are well-versed in compliance with health and safety regulations, alcohol service laws, and any other relevant industry standards.

• Assists and/or completes additional tasks as assigned.

QUALIFICATIONS & SKILLS

• Collaboration; Collaborate consistently with HQ Training & Development, kitchen staff, sommeliers, and other departments to ensure a cohesive and synchronized approach to service and customer experience.

• Adaptability; Flexibility to adapt training methods based on changes in food and beverage menu, service standards, or industry trends.

• Strategic thinking to contribute to the overall success of the establishment.

• Strong verbal and written communication skills for effective collaboration with leadership. staff, and guests.

• 3 years' experience in supervisory position, in a high-volume fine dining full-service restaurant.

• Ability to work independently and as a team.

• Valid Driver's License with clean motor vehicle driving record.

• Proof of eligibility to work in the United States.

• 21+years of age.

WORKING CONDITIONS

The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.

• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors

• Work in an environment that is subject to varying levels of noise, the severity of which depends upon guest volume

• Fast paced, high-volume, full-service restaurant

• Work varied shifts to include days, nights, weekends and holidays

PHYSICAL REQUIREMENTS

The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Ability to walk long periods of time

• Ability to stand for long periods of time

• Ability to use hands to handle, control, or feel objects, tools, or controls.

• Ability to repeat the same movements for long periods of time

• Ability to understand the speech of another person

• Ability to speak clearly so listeners can understand

• Ability to push and lift to 50 lbs.

• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

DISCLAIMER

This job description is a summary of duties, which you as a Hospitality Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.