Mora Italian are looking to fulfill a role for a talented Restaurant Manager.

About us
CHEF SCOTT CONANT
Chef Scott Conant's award-winning restaurants have been applauded everywhere from The New York Times to Food & Wine and Esquire, and have earned him a place among America's most celebrated chefs. Conant has published three cookbooks, including the acclaimed Bold Italian in 2008 and is a frequent co-host on Food Network’s “Beat Bobby Flay” and a recurring judge on “Chopped”, as well as the season two & three host of “Best Baker in America”.

A graduate of the Culinary Institute of America, Scott’s career spans over three decades, including projects such as The Americano in North Scottsdale, Mora Italian, Cellaio Steak in the Catskills of upstate New York.

SUMMARY OF POSITION

The Director of Service has a significant responsibility for operating a profitable and enjoyable restaurant, where the quality of service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged. The Director of Service supports daily operations as well as beverage management and guest relations.

The Director of Service will report to the restaurant GM.

• Build a culture of hospitality consistent with brand standards
• Develop people - Be a mentor
• Be a student of the business
• Set speed and direction
• Promote accountability
• Create an energized environment

DUTIES & RESPONSIBILITIES

• Provide high quality experience on the floor during service hours
• Practices empathetic and educated listening
• Participates in effective pre-shift meetings
• Assists in opening and closing duties of the restaurant
• Check in Liquor and Wine orders according to beverage program SOP
• Acts and follows through with integrity
• Is actively involved in all aspects of service and provides in the moment mentorship
• Understands basic beverage costing and inventory management

Problem Solving/Judgment

• Consistently makes decisions that are in the best interest of guest and employees
• Alert to all aspects of the operation throughout the shift
• Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events)
• Takes prompt corrective action where necessary or suggests alternative courses of action

Training

• Implement company systems as well as train staff in service, guest relations, safety, use of equipment, etc.
• Work with the Chef Team to provide on-going training and understanding of menu items and preparation to service staff
• Provide consistent and frequent feedback to staff
• Teach and coach staff on a daily basis

Service Management

• Personally greets the staff as they arrive and takes an interest in them, thereby building loyalty
• Holds service staff accountable
• Constantly pursues great service while coaching the staff
• Enjoys other restaurants service and learns from the experience
• Gives inspiring and informative line ups and promotes teamwork environment
• Actively works the floor looking to improve service, help the staff, and/or speed up the turn times

Floor Management

• Capable of running the front door during high volume service
• Exudes hospitality at the front door
• Previous experience with OpenTable is preferred

Guest Connection

• Knows and practices the “art” of touching tables
• Uses great guest communication, both verbal and written
• Executes guest recovery and follows up appropriately
• Excellent problem solver
• Builds guest loyalty
• Cultivates a regular clientele

REQUIREMENTS

• Prior previous restaurant experience required
• Prefer a minimum of three years (or greater) of experience working in full service dining establishments
• Prior experience aiding in cocktail creation preferred
• Competent in Adobe programs and Microsoft Word and Excel
• Be able to work in a standing position for long periods of time
• Be able to safely lift & easily maneuver trays of food or boxes of goods frequently weighing up to 20-25 pounds
• Be able to communicate clearly & effectively in the predominant language(s) of our guests, managers, kitchen and dining room personnel
• Must have exceptional grooming habits

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant Experience: 3 years (Preferred)
• Customer Service: 3 years (Required)

License/Certification:

• Certified Sommelier (Preferred)

Work Location: One location

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