Responsible for leading the restaurant in all aspects of operations, including financial  results, hiring, training, and performance management of all staff, customer service,  inventory management, brand building, and service/beverage program management.  

REQUIRED  

• 1. 3-5 years previous restaurant management and operations experience.  
• 2. Appreciation of diverse array of cultures and food/beverage 
• 3. Understanding of wine styles, grape varieties, and vinification methods
• 4. Comprehensive knowledge of classic cocktails & all major spirit categories
• 5. Warm, personable, gracious. 
• 6. Strong sense of awareness and communication skills 
• 7. Comfort in a high-volume/fast-paced environment with ability to remain calm in  busy situations 
• 8. Ability to properly represent the restaurant’s vision and philosophy  
• 9. Open Availability required; but will work with candidate to ensure healthy work/life  balance 
• 10. Must be able to lift 40 lbs. and stand for extended periods of time 
• 11. Previous experience overseeing a dining room team. 
•  12. DOH Food Handler’s Certificate