Restaurant Manager

Looking for an awesome opportunity to grow your Restaurant Management Career?

High Tide Seafood Bar is a growing concept with years of combined experience and stability in the Valley.

In Exchange for your commitment, we offer:
· Competitive salaries plus a bonus plan
· Benefits | FREE Shift Meals | Meal Discounts
· Scratch Kitchen Concept with a unique vibe
· Moderate working hours 40-50 hours per week

RESPONSIBILITIES:
· Seeks out and uses service-related guest feedback and takes appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits and reduce guest complaints.
· Develops and implements plans to continually improve guest satisfaction in the areas of server attentiveness and table cleanliness.
· Concentrates on training service personnel, to continually improve the guest experience.
· Ensures safety, sanitation and security guidelines are followed at all times and immediately resolves any items identified in inspections.
· Reinforces suggestive selling behaviors by ensuring that the guest is invited to enjoy entrees, side orders, beverages and desserts as part of the dining experience.
· Is responsible for maintaining the standards of products, services and quality.
· Creates and fosters a culture to make our extensive wine list, specialty cocktails but more importantly our amazing food an integral part of every guest’s dining experience.
· Creates a "family" atmosphere that ensures guests to feel welcome and wish to return.
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Qualifications:
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, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:
Required: Minimum of one year of restaurant management experience working in a high-volume full-service concept.
Preferred: Bachelor's degree (B. A.) from four-year college or university; one to two years restaurant management experience and/or training; or equivalent combination of education and experience.