Jobs at Early Bird Night Owl (Now Hiring) — 8 open

REPORTS TO: Director of Food & Beverage

• Responsible for daily operations for scheduled business unit (the restaurant or Events/Catering), ensuring the quality and standards set forth by the Director of Food & Beverage
• Attend weekly BEO and manager meetings to receive weekly service focus points, discuss details of upcoming events and programming, and communicate any operational needs or service bottlenecks
• Work a variety of scheduled floor shifts throughout the week to fill in staffing gaps, support the team, and lead by example, using any down time to find efficiencies, generate ideas for programming, events, and menus, and find areas of improvement for staff training
• Monitor that food quality is consistent, appealing, and prepared to guest specifications
• Be the expert on whatever floor you are managing – understand the POS, steps of service, and menus inside and out

• Interact with guests to obtain feedback on quality of service and food in outlets
• Resolve guest complaints and coordinate with Director of F&B to resolve issues
• Utilize guest reviews to inform training focal points
• Ensure consistency on each shift for guest perception – notice the small details (are we set up in time, is the team off their phones, do we have clean menus, are the tables wiped, is our host present etc)

• Reconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries)
• Oversee necessary ordering and inventorying
• Prepare and control payroll for your primary business unit each pay period
• Review employee schedules and punch clocks to eliminate unnecessary labor overages and to ensure that guest service, operational needs, and financial objectives are met
• Collaborate with the Director of F&B and other managers, to brainstorm programming and events
• Prepare monthly commentary to influence yearly budget

• Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department 
• Coordinate cleaning program for your primary business unit and making recommendation for improvements
• Enforce Early Bird Night Owl / Peck & Plume human resources policies across all employee and guest interactions

• Stay informed on hotel updates through websites, newsletters, meetings, and internal communications to keep your teams well-connected to initiatives and programming
• Interview, coach, and mentor associates to ensure performance aligns with brand and hotel standards, grounded in The Mayton’s core values
• Help team members establish KPIs and review goals annually
• Maintain a high level of daily communication with team members, guests, vendors, and contractors and always with professionalism and maturity
• Advocate for and sustain a team culture rooted in service excellence, professionalism, collaboration, fun, learning, and shared success

• Minimum of 1 year restaurant/bar management
• Strong leadership skills and the ability to train, coach, develop and motivate others
• Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment
• Attention to detail
• Highest level of integrity and a hands-on management style
• Experience with Toast point of sales system preferred
• Exceptional organizational and operational skills, and detail-oriented with proven time management skills
• Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking