About G Hospitality:

We are a hospitality and development company that provides investment and operating platforms for hospitality brands and special opportunities. Our passion is to create individualized experiences across a diverse set of restaurants, entertainment, and destination venues. We are looking for an Operations Leader to support the guest and team member experience at Garde East on Vineyard Haven, MA.

Garde East at Vineyard Haven Marina is an award-winning beachfront restaurant oasis on Martha’s Vineyard, located in quaint Vineyard Haven. Our culinary approach is inspired by the best the island has to offer – fresh seafood and local produce – inspired by refined, classic techniques from French cuisine, and complemented by over 500 wine labels.

Role & Responsibilities:

The Service Manager is responsible for leading and executing operational excellence in an individual restaurant supporting their peers and leading a frontline service team. The Service Manager ensures consistent delivery of balanced results from the perspective of guest, employee, financial, and operational excellence. This ultimately results in sustainable industry leading performance and contributes to the overall success of the team.

Guest:

• Positively and proactively interacts and visits with guests.
• Coaches and teaches employees how to deliver an excellent guest experience.
• Manage shifts including daily decision making, scheduling, and planning while upholding standards, quality and cleanliness.
• Anticipates, identifies, and resolves issues that impact the guest experience. Ensures follow through on guest complaints.

Employee:

• Communicates goals and expectations to frontline team. Models standards and expected behaviors.
• Ensures frontline employees are properly trained in accordance with policies, procedures, guidelines, and expectations.
• Develops employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Creates and maintains a productive, professional, and fun environment in the restaurant.
• Ensures employee relations issues are addressed immediately and escalated as needed.

Financial:

• Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs.
• Ensures that all local accounting and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

Operational Excellence:

• Ensures the acquisition and maintenance of a well-staffed team within the restaurant by recruiting top quality candidates, reviewing candidate applications, interviewing candidates, testing candidates; conducting reference checks, and ensuring selection system tools are used to select quality hires.
• Adheres to systems, methods, and processes for safety, security, sanitation, and food safety and quality, coaches managers on systems and processes.
• Ensures compliance with regulations including food and alcohol safety.
• Ensures Health & Safety of staff and guests. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured.
• Conducts a wide variety of administrative duties in support of restaurant operations, and in compliance with local, state, and federal laws.

Personal Requirements:

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to determine applicability of experience and qualifications of job applicants.

Qualifications:

• A college degree is preferred. Bachelor’s degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Minimum of 2 years of restaurant management experience.
• Minimum of 5 years of fine dining restaurant experience.
• Knowledge of computers (MS Word, Excel), Labor Management systems, Inventory systems, POS systems.
• Must be eligible to work in the United States.

Working Conditions:

• Hours may vary if manager must fill in for his/her employees or if emergencies.
• Ability to perform all service-related functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operate phones, computers, scanners, copiers, and other office equipment.