Restaurant Manager

Restaurant Manager

Join to apply for the Restaurant Manager role at Baltaire Restaurant
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Mission

To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with.

Concept

A high‑end steak and seafood eatery that will provide Angelinos with an enticing combination of succulent steaks, delectable seafood dishes and cultivated mixology with sophisticated old‑school service in a modern, fine dining setting. Our concept will also serve as a sought after lunch destination, with a day menu offering an array off salads and lighter entrees at a lower price point.

Atmosphere

Our steakhouse will provide guests with a unique and invigorating ambiance. The rare‑to‑find terrace offers an airy, charming area with a retractable awning for a brunch or lunch encounter, as well as a classic, candle‑lit atmosphere in the evenings. The interior’s daylight hours will serve as an amiable dining space soaked with sunrays as they shine through an enormous skylight, creating a stunning environment for business and casual lunches.

With music pouring from a grand piano and a warm glow exuding from the indoor fireplace, these elements will allow guests to enjoy the best quality steaks in Los Angeles in a restaurant steeped in elegance and sophistication.

Both the interior and exterior of the restaurant serve as the perfect setting for corporate meetings, private parties, award banquets, or VIP restaurant functions. The private dining area has been designed to encompass a wide range of appeal, including serving as an elegant event space for any type of occasion.

What We Expect

Leads all restaurant employees to exceed the expectation of the company and guests. Ensures the consistent planning, production, preparation and prompt delivery to great tasting food and beverage prepared and presented to the Baltaire Service Standards. Responsible for operational efficiency and profitability or Baltaire relations operations. Trains and retains new and experienced staff members and continually develops them in their technical skills, salesmanship, food safety and sanitation.

Creates an atmosphere in the restaurant that builds energy, fun, and enthusiasm.

• Supervise and coordinate activities of employees during the shift.
• Establish and maintain continual education regarding Service Standards and guest-focused hospitality through preshift meetings, team meetings and throughout service daily.
• Ensure alignment of service focuses with GM and ensure all managers on the FLINT by Baltaire team are focusing and promoting these areas of education and development.
• Quality and timely communication to the restaurants leadership team and company leaders (i.e. via email, Slack, verbal, etc.)
• Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel.
• Understand completely all policies, procedure, standard, specifications, guidelines, and training programs. Follow established Standard Operating Procedures.
• Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash…