Dining Room Manager​/Sommelier

Overview

The Dining Room Manager & Sommelier will lead all FOH Operations including but not limited to FOH staffing, training, scheduling, wine and bar programming and inventories. They will help deliver on the Launch Hospitality mission of exceptional table, wine and beverage service. This role will require extensive knowledge of wines, service standards and the ability to lead teams in all aspects of service excellence.

List of Responsibilities including, but not limited to:

Guest:

• Be actively involved in service both on the floor and in the kitchen to ensure service levels are met
• Make good decisions when it comes to guest disputes that are fair and consistent with our strategy of focusing on the absolute BEST guest experiences
• Ensure atmosphere adheres to desired standards on lighting, temperature and music
• Develop, maintain and execute consistent, quality beverage and wine programs
• Always ensure availability of all beverage products and glassware
• Take an active role in training programs with the FOH staff
• Uphold and elevate restaurant cleanliness and safe handling of food and beverage. Protect the brand through these efforts
• Be a good community member through all guest interactions both in/outside the restaurant
• Assist in Managing all event programming and scheduling

• Foster a culture of excellence
• Conduct interviews with prospective FOH team to ensure a GREAT fit with potential candidates
• Staff the restaurant for success, consistent with team scheduling needs and service
• Give the team the tools needed to be successful.
• Ensure ABC, E-Verify and employee record standards for all employees
• Ensure uniform standards and other employee policies are being met
• Create an environment conducive to teamwork and safety for all employees
• Run it like you own it!
• Drive sales through staffing, suggestive selling and execution!
• Ensure accurate ringing by service staff
• Secure assets through proper security & safety protocols
• Conduct accurate, timely beverage inventories
• Order to budgets and ensure quality and cellar targets
• Code & Ledger all beverage and FOH related invoices accurately. Review GLs to ensure accuracy.
• General Office
• Restaurant
• Limited Travel

• Must be able to direct and supervise all positions in the restaurant including, knowing and being able to execute the general job functions of all FOH positions.

• At least 2-5 years of experience as a restaurant manager in a restaurant Setting with high service standards
• Level I SOM or higher
• TNABC certified

• Must be intermediate in Excel, TOAST POS (Or Other), Online Reservations, Scheduling Software, Payroll, Microsoft Outlook and Word.
• Must be capable of learning new computer software programs related to operations

• Must have good verbal and written communication skills
• Must be able to communicate effectively with the ownership, guests, team, vendors and other members of the community

• Must have the mathematical and analytical skills necessary to perform all financial duties

• Long hours may sometime be required during certain periods of the year
• A base level of 50+ hours weekly is expected

• $55,000-$65,000 annually, commensurate with experience and qualifications