Restaurant Managers at Fabio Trabocchi Restaurants provide guest-service to the highest quality standard. Primary daily duties include ensuring preparatory, side-work and closing duties are completed by all front-of-house team members as per Fabio Trabocchi Restaurants standards, monitoring the flow of daily service, ensuring guest-service standards are upheld by all team members, and taking responsibility for cost control and restaurant profitability. Restaurant Managers also ensure constant communication takes place among front-of-house service and back-of-house team members of the restaurant to ensure speed of service and service-quality standards are met in order to guarantee guests are treated to memorable hospitality experiences. ESSENTIAL DUTIES & RESPONSIBILITIES TRAINING • Actively participates in all Fabio Trabocchi Restaurants training programs and consistently meets training expectations. • Oversees and conducts training programs for front-of-house team members when necessary. TEAMWORK • Works with restaurant team members to ensure essential duties & responsibilities are consistently accomplished. • Maintains constant communication with team members to ensure guest-service standards are consistently met and maintained. • Seeks opportunities to enhance guest experiences and communicates information accordingly. • Takes a leadership role in creating a healthy and productive work environment by fostering teamwork, transparency and productivity and setting an example to restaurant team members. GUEST SERVICE • Consistently greets guests as per Fabio Trabocchi Restaurants standards. • Anticipates and accommodates guest needs throughout service. • Consistently establishes positive relationships with guests by maintaining a professional image and courteous tone when handling any and all guest inquiries. • Consistently provides guests with a fond farewell. • Consistently works to provide and ensure guests are provided world-class memorable service. OPERATIONS • Ensures all necessary service stations are stocked as per par levels. • Ensures dining room is set-up according to floor plans and that all display standards are met. • Ensures all preparatory work has been completed by front-of-house team members and that the dining room is ready for use prior to pre-shift briefing. • Ensures menus are updated, printed, and ready for use. • Conducts pre-shift briefings and covers relevant information pertaining to daily restaurant guests, food & beverages served, and restaurant operations. • Monitors service at the Host stand to ensure guests are greeted and seated in manners that positively reflect Fabio Trabocchi Restaurants guest-service standards. • Ensures food and beverage orders are taken correctly and immediately logged onto POS system. • Ensures all food and beverage items are produced and served to guests as per Fabio Trabocchi Restaurants standards. • Works the dining room floor when necessary. • Ensures guest orders are described by bar staff as per Fabio Trabocchi Restaurants standards. • Ensures items are correctly cleared when they are dirty, no longer in use, and/or not needed. • Ensures correct cash-handling procedures are met and maintained by Captains. • Ensures opening, side-work, and closing duties are consistently conducted as per Fabio Trabocchi Restaurants standards. • Monitors and ensures Captains, Runners and Bussers perform their guest-service duties, such as order-taking, marking tables, order-serving, clearing and resetting tables, as per Fabio Trabocchi Restaurants standards. MANAGEMENT • Schedules labor as required by forecasted business activity ensuring appropriate coverage. • Monitors and enforces proper uniform and grooming standards among team members. • Conducts informative pre-shift briefings with team members. QUALITY CONTROL • Ensures work-area and restaurant cleanliness standards are always met and maintained. • Ensures service stations are always organized and that service station par levels are always met and maintained. • Ensures all products served to guests meet guest preferences and Fabio Trabocchi Restaurants product-quality standards prior to being served. • Ensures guest-preference data is being noted and properly communicated. • Ensure cash-handling procedures are consistent with company standards. KNOWLEDGE • Maintains mastery-level knowledge of all menu-items, ingredients and preparation processes and is able to provide descriptions when necessary. • Consistently able to properly identify and explain drink and food items and ingredients based on appearance. • Is familiar with local area offices, attractions, dining and entertainment establishments. • Is able to provide accurate directions to all restaurants and various major destinations within the city. FINANCIAL & PROFITABILITY • Ensures cost-control procedures are consistently met and maintained. • Ensures all front-of-house team members are enhancing guest-experiences through appropriate product-recommendations. • Consistently monitors financial performance of restaurant operations. • Consistently works to meet or fall below labor cost projections. • Consistently works to meet or exceed restaurant revenue and budget projections. PROBLEM SOLVING & JUDGEMENT • Is always pro-active and identifies potential problems before they arise. • Makes appropriate decisions, which are in the best interest of the guest, the employees and the company. Possesses an awareness of and remains alert to all aspects of the operation throughout the shift and knows where to be and when. • Administers prompt, fair and consistent corrective action for any and all violations of Fabio Trabocchi Restaurants policies and standards. • Makes clear, concise decisions on his/her feet. QUALIFICATIONS • Must be at least 21 years of age. • Must be able to communicate in and understand English. • Must be friendly, outgoing and possess good communication skills. • Must possess excellent basic math skills. • Must possess advanced knowledge of beer, wine and spirits including knowledge of standard and classic cocktail recipes. • Must be able to work independently and in a team environment. • Must be able to work in a standing position for long periods of time.

More detail about Fiola Mare part of Fabio Trabocchi Restaurants


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