The opportunity
Lead a new Italian restaurant’s operations, team, guest experience, and financial performance. Full-time, on-site; exempt position reporting to operations leadership and ownership. Responsibilities • Manage service flow and remain visible on the floor across scheduled meal periods. • Build guest relationships, resolve concerns, and maintain food, beverage, and presentation standards. • Train new hires, coach managers, evaluate performance, and maintain consistent operating procedures. • Schedule staff within labor budgets and applicable requirements. • Control food-and-beverage costs, purchasing, inventories, and revenue initiatives. • Maintain accurate menus, point-of-sale records, invoices, and performance reporting. • Coordinate repairs, safety, cleanliness, and timely HR communication.
Experience & requirements
• Established restaurant leadership ability and a service-oriented approach. • Strong time management, active listening, teamwork, and ability to work under pressure. • Ability to communicate with guests and colleagues in English. • Current food-handler certificate. • Ability to lift up to 25 pounds, with reasonable accommodations where applicable. • Ongoing development of food, wine, beer, and spirits knowledge. • Proof of U.S. work authorization and identity is required upon hiring.