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✓ Be Professional
✓ Be A Team Player
✓ Make An Impact
✓ Have Great Communication
✓ See Things All the Way Through
Restaurant and Events Manager
Marcus Samuelsson is searching for the next great Restaurant and Events Manager. Work with some of the industry's leading figures and be part of our growing company. If you are dedicated, passionate, driven and constantly strive for excellence while delivering exception hospitality then Marcus Samuelsson Group could be a great fit for you. Award-winning chef and cookbook author, Marcus Samuelsson, was the youngest chef to ever receive two three-star ratings from the New York Times while at Aquavit as Executive Chef. In 2010, Marcus was the winner of Top Chef Masters, Season 2 and also served as the guest chef for the first State Dinner of the Obama Administration. The ideal candidate will be responsible for all restaurant operations, developing and motivating the team while overseeing the financial performance of the restaurant. A passion for hospitality, driven by utmost guest satisfaction with a commitment to our guests and community are key qualities the successful candidate should possess.
All application materials will need to be sent to email@example.com when you apply.
Oversee Daily Front of House Operations and shifts
Exceed guest expectations by consistently delivering excellent service, hospitality and maintaining quality
Championing the restaurant and company’s brand standards within the community and beyond
Maintain the highest level of food safety, cleanliness in keeping with health department standards
Overseeing the Hiring and Training of employees to company standards
Understanding of P&L and managing costs
Work with the Chef to control BOH costs
Create employee schedules based on forecast
Conduct daily pre-shift with staff
Work with the corporate team to develop and manage business plan, budget, marketing and sales goals
Coordinate details of onsite and offsite events such as weddings, birthdays, anniversaries, charity events, corporate parties, screenings and virtual events. Calculate budgets and ensure they are adhered to
Initiate, coordinates and/or participates in all efforts to publicize the restaurant and all its functions
Effectively manage all communications
Answers and returns all phone and email inquiries within one business day to prospective clients
Coordinates schedules and updates all event bookings using corporate event software
Prepares sales contracts, agreements and Banquet Event Orders (BEO) for clients of events bookings using established guidelines with emphasis on quality, as well as, remaining within budgetary guidelines.
Maintains a working knowledge of all menu items, pricing and banquet procedures.
Minimum of 3 years restaurant management experience
Must be able to effectively communicate with team members and guests.
Flexible schedule and availability
Excellent written and verbal communication skills
Wine and Spirits Knowledge with inventory management
Working Knowledge of POS Systems – (Toast a plus)
Payroll management and restaurant accounting experience
BEO and/or event management software experience preferred