Hospitality Manager - Three Oaks Hospitality

Three Oaks Hospitality’s collection of community-driven restaurants and bars is seeking a motivated and outgoing individuals to fill the roles of General Manager, Bar Manager, and Service Manger. We’re a group of like-minded individuals who share one passion: bringing memorable gathering spaces to the areas in which we work and play. Our concepts include Steelbach, Lower Deck, Ro, Jekyll, 1983, M.Bird and Stone's Throw. Please visit our web site to Three Oaks Hospitality for more information on our individual concepts.

Our managers are responsible for overseeing all aspects of the restaurant's operations. The primary function is to ensure exceptional customer service, maintain high-quality standards, and drive profitability. The management team leads employees, implements operational strategies, manages financial aspects, and fosters a positive, inclusive work environment. Strong leadership skills, industry knowledge, and business acumen are required for this role’s success. Qualified applicants must have availability to work late nights, weekends, and holidays. Pre-employment background and drug screening are required for this position.

Supervisory Responsibilities:

• Recruit, train, and supervise a diverse team of employees, including hiring, scheduling, and performance management.
• Foster a positive work environment, promote teamwork, and motivate staff to deliver excellent customer service.
• Provide coaching and mentorship to team members, ensuring their professional growth and development.
• Conduct regular staff meetings to communicate goals, policies, and operational updates.
• Train staff on proper safety procedures and maintain documentation for health inspections.

Duties/Responsibilities:

• Oversee day-to-day operations to ensure smooth functioning of the restaurant.
• Develop and enforce standard operating procedures (SOPs) for various areas, including front-of-house, back-of-house, and customer service.
• Maintain a clean, safe, and welcoming environment for both employees and guests.
• Monitor inventory levels, track food costs, and implement cost-control measures to maximize profitability.
• Collaborate with the kitchen staff to ensure timely food preparation and quality control.
• Maintain a strong focus on providing exceptional customer service and ensure guest satisfaction.
• Respond to customer feedback, complaints, and resolve any issues promptly and professionally and using de-escalation techniques as needed.
• Regularly interact with guests, build relationships, and address their needs and concerns.
• Implement strategies to enhance the overall guest experience and promote repeat business.
• Develop and manage the restaurant's budget, including revenue forecasts, cost analysis, and expense control.
• Monitor financial performance, review financial statements, and implement strategies to improve profitability.
• Analyze sales trends, customer preferences, and market conditions to identify opportunities for growth.
• Implement effective pricing strategies and promotions to increase revenue.
• Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
• Conduct regular inspections to maintain cleanliness and hygiene throughout the restaurant.
• Ensures compliance with alcoholic beverage regulations.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills with the ability to motivate and inspire a team.
• Excellent interpersonal skills with a focus on customer service.
• Strong organizational skills with the ability to multi-task and prioritize responsibilities.
• Knowledge of financial management principles, including budgeting, cost control, and revenue analysis.
• Strong knowledge of food service operations, including cooking techniques, menu planning, and food safety regulations.
• Proficiency in using point-of-sale systems.
• Proficient with Microsoft Office Suite or related software.
• Flexibility to work late evenings, weekends, and holidays.

Education and Experience:

• Minimum of 3 years management experience in a high volume restaurant.
• High school diploma or GED
• Valid Food Managers Certificate

Benefits:

• Generous paid time off
• Medical, dental, vision, life
• 401(k) with company match
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking