Dining Room Manager

We're looking for someone to join our management team at The Hatch and our next door sister restaurant Della's. The Hatch Rotisserie & Bar is focused on wood-fired comfort food with a robust whiskey list and Della's is a wood-fired pizza joint with "California-style" cocktails and a curated gin selection. The two restaurants are right next door to one another and are managed in tandem. The Dining Room Manager will work collaboratively with ownership, Chef teams, and bar leads to keep the restaurants executing at the highest level of food, beverage, and service, staying top of mind for locals and tourists alike. We value teamwork, we hustle, and we have a passion for living and promoting the Central Coast lifestyle!

POSITION SUMMARY
Oversee, direct, and coordinate the planning, organizing, and training of Front of House staff to achieve stated objectives in sales, costs, employee retention, guest service, food quality, cleanliness and sanitation. Position works closely with restaurant owners, Chef, and Bar Lead.

GENERAL REQUIREMENTS
o Promote, work, and act in a manner consistent with the mission of The Hatch Rotisserie & Bar: To cook for people, grow food, offer a warm space, and run a responsible business to the end that we are fulfilled and can spread that fulfillment to others.

o Lead the Front of House team in a way that exemplifies high energy, warm hospitality to guests, teamwork, and positivity.

o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.

o Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

o Foster an environment that welcomes locals and encourages regular business.

o Ensure that all food and beverages are consistently prepared and served according to The Hatch’s standards.

o Be the liaison between FOH and BOH as Manager on Duty to make sure that all necessary information (menu counts, 86’d items, large parties, special requests, etc.) is communicated each shift.

o Successfully carry out all Dining Room opening and closing responsibilities for the designated number of shifts per week and to help out wherever needed when present in the restaurant outside of those designated shifts.

o Adhere to cash handling procedures in accordance with restaurant policies.

o Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

o Supervise and participate in dining area cleaning and service activities such as bussing tables, polishing glassware, and running food and beverage as business dictates.

o Investigate and resolve guest complaints regarding food quality, service, or facilities.

o Requisition FOH supplies and equipment as needed.

o Train, observe, and coach FOH staff to ensure quality standards and service are being met.

o Fill in for FOH team members as needed in times of illness, emergencies, or vacation.

o Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

o Be knowledgeable of restaurant policies regarding personnel.

o Perform personnel actions such as hiring and terminating staff, and document disciplinary measures.

o Recommend measures for improving work procedures and employee performance.

o Constantly monitor ambiance (lighting, temperature, music volume, cleanliness, etc.) when in the restaurant.

o Promptly communicate all pertinent information to all necessary parties (FOH Management, Executive Chef, owners, FOH staff, Bar Lead, etc.) at all times.

o Conduct meetings and collaborate with Executive Chef and Bar Leads for menu planning, service execution, and related tasks.

o Ensure that all checklists for FOH positions and service procedures are completed for each shift.

o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

o Maintain manager log for each of your shifts and stay current on logged issues that occur in your absence.

SPECIFIC AREAS OF RESPONSIBILITIES
o Run dinner shifts for both The Hatch and Della’s 5 nights a week.
o Conduct employee orientation and develop and oversee training schedules for new hires.
o Prepare FOH schedule and manage shift changes and time off requests while adhering to labor cost objectives.
o Oversee and ensure that employee performance appraisals are completed on a timely basis, scheduling follow-up training and development as needed.
o Ensure menus show current pricing and availability in print and online.
o Keep point of sale system up to date as it pertains to recipes, buttons, and pricing.

QUALIFICATIONS

o 21 years of age or older
o Three or more years of front-of-the-house operations and/or experience as a manager/assistant manager in the F&B industry
o Able to understand and speak English (Spanish speaking a plus)
o Excellent basic mathematical skills
o Able to handle money and operate a point-of-sale system
o Able to work in a standing position for long periods of time
o Able to reach, bend, stoop and frequently lift up to 40 pounds
o Stamina and availability to work ~50 hours per week
o Excellent verbal communication skills

Job Type: Full-time

Pay: $70,000.00 - $75,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Restaurant type:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• 8 hour shift

Weekly day range:

• Weekends as needed

Education:

• High school or equivalent (Preferred)

Work Location: In person