The basic functions of a restaurant manager but are not limited to: hiring, training, scheduling, floor operations, ordering, cash handling, reconciling, and more. Also ensuring 100% guest satisfaction. The level of service must be consistent with established "Wolfgang Puck Fine Dining Group" standards in every respect described in the Service Handbook, Front Door Staff Handbook and the Employee Manual. The position also requires the employee to provide guests with accurate information regarding the restaurant and its operations. The essential hospitality standards must be used at all times: enthusiastically recognize guest per the Wolfgang Puck Fine Dining Group standards, eye contact, and smile, speak first, engage in polite conversation, and use the guest's last name. You must also have the ability to handle high business volumes, multi-tasking, all the while maintaining composure. This is a full time position which requires days, nights, weekends, and all holidays.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Excellent reading, writing and oral proficiency in the English language.
2-3 years fine dining experience in high volume restaurant
Passion for hospitality, food and wine
College degree, high school diploma or general education degree (GED);