Tavistock Restaurant Collection
Description
Chroma Modern Bar + Kitchen is a vibrant dining destination in the heart of Lake Nona, offering an innovative, seasonal menu of small plates, craft cocktails, and unique global flavors. We pride ourselves on providing a modern and stylish atmosphere where guests can enjoy exceptional food and drinks in a relaxed, social setting.
Position Overview:
We are searching for a talented and motivated Restaurant Manager to join the team at Chroma. The ideal candidate is a proactive leader who excels in delivering top-tier guest experiences, maintaining high operational standards, and cultivating a positive, team-oriented culture. This role is ideal for someone who thrives in a dynamic, fast-paced environment and is passionate about hospitality and innovation. Why Work With Us? Competitive salary with performance-based bonuses Comprehensive benefits package, including medical, dental, and vision coverage Opportunities for advancement within the Tavistock Restaurant Collection A supportive and innovative work environment with a focus on professional development POSITION SUMMARY: The Front of House Manager will support restaurant operational objectives, delivering on promises to our team members, guests, vendors, and our community to drive sales and profits. The Front of House Manager assists with executing on cost initiatives, developing employees, and maintaining high levels of guest satisfaction. ESSENTIAL FUNCTIONS: Maintain proper restaurant ambiance to contribute to the guests’ experience. Visit guests at their tables by asking them about their meals, engaging in conversation to build a personal connection. Handle guest complaints by listening, evaluating, and responding to the guest's concerns and offering a resolution to ensure great guest satisfaction. Conduct interviews following proper hiring and selection procedures. Hold team members accountable to our high standards through effective coaching and communications. Train team members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale. Conduct team member performance assessments to recognize contributions and to develop and improve the team member's job performance. Hold pre-shift meetings to inform our team members of daily specials, upcoming events, and initiatives. Monitor food, beverage, and labor costs using established methods to support goals for the restaurant. Approve guest meal comps and discounts to ensure guest satisfaction and to maintain proper financial records. Monitor restaurant operations by conducting a walkthrough to ensure operating standards are executed and maintained. Ensure sanitation procedures are in place and the restaurant is clean and organized at all times. Adhere to alcohol awareness procedures. Cash-out Servers by printing out sales totals and collecting cash to ensure accurate collection of money. Check out team members at the end of each shift by inspecting their work stations and side work assignments for cleanliness and completion. Conduct cash audits by counting cash register drawers, counting money, and certificates in the safe and verifying accurate recording. Track menu item sales using reporting. Collect all invoices and enter in a timely manner to ensure accurate financial records. Cultivate an image of our business that will continue and enhance our positive reputation in the community. POSITION QUALIFICATIONS: Competency Statement(s): Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities. Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks. Business Alignment – Aligns the direction, products, services, and performance of a business line with the rest of the organization. Coaching & Mentoring – Enables team members to grow and succeed through feedback and instruction. Communication – Listens to others and communicates in an effective manner. Leadership – Promotes organizational mission and goals, while showing how to achieve them. Problem Solving – Resolves difficult or complicated challenges. Relationship Building – Builds constructive working relationships with stakeholders. Staff Management – Manages staff in ways that improve their ability to succeed on the job. Requirements: SKILLS & ABILITIES: Education: High School Diploma or Equivalent Experience: One year of previous supervisory experience in a hospitality environment preferred. Fluent in communicating (speaking, reading, and writing) in English.
#J-18808-Ljbffr
We are searching for a talented and motivated Restaurant Manager to join the team at Chroma. The ideal candidate is a proactive leader who excels in delivering top-tier guest experiences, maintaining high operational standards, and cultivating a positive, team-oriented culture. This role is ideal for someone who thrives in a dynamic, fast-paced environment and is passionate about hospitality and innovation. Why Work With Us? Competitive salary with performance-based bonuses Comprehensive benefits package, including medical, dental, and vision coverage Opportunities for advancement within the Tavistock Restaurant Collection A supportive and innovative work environment with a focus on professional development POSITION SUMMARY: The Front of House Manager will support restaurant operational objectives, delivering on promises to our team members, guests, vendors, and our community to drive sales and profits. The Front of House Manager assists with executing on cost initiatives, developing employees, and maintaining high levels of guest satisfaction. ESSENTIAL FUNCTIONS: Maintain proper restaurant ambiance to contribute to the guests’ experience. Visit guests at their tables by asking them about their meals, engaging in conversation to build a personal connection. Handle guest complaints by listening, evaluating, and responding to the guest's concerns and offering a resolution to ensure great guest satisfaction. Conduct interviews following proper hiring and selection procedures. Hold team members accountable to our high standards through effective coaching and communications. Train team members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale. Conduct team member performance assessments to recognize contributions and to develop and improve the team member's job performance. Hold pre-shift meetings to inform our team members of daily specials, upcoming events, and initiatives. Monitor food, beverage, and labor costs using established methods to support goals for the restaurant. Approve guest meal comps and discounts to ensure guest satisfaction and to maintain proper financial records. Monitor restaurant operations by conducting a walkthrough to ensure operating standards are executed and maintained. Ensure sanitation procedures are in place and the restaurant is clean and organized at all times. Adhere to alcohol awareness procedures. Cash-out Servers by printing out sales totals and collecting cash to ensure accurate collection of money. Check out team members at the end of each shift by inspecting their work stations and side work assignments for cleanliness and completion. Conduct cash audits by counting cash register drawers, counting money, and certificates in the safe and verifying accurate recording. Track menu item sales using reporting. Collect all invoices and enter in a timely manner to ensure accurate financial records. Cultivate an image of our business that will continue and enhance our positive reputation in the community. POSITION QUALIFICATIONS: Competency Statement(s): Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities. Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks. Business Alignment – Aligns the direction, products, services, and performance of a business line with the rest of the organization. Coaching & Mentoring – Enables team members to grow and succeed through feedback and instruction. Communication – Listens to others and communicates in an effective manner. Leadership – Promotes organizational mission and goals, while showing how to achieve them. Problem Solving – Resolves difficult or complicated challenges. Relationship Building – Builds constructive working relationships with stakeholders. Staff Management – Manages staff in ways that improve their ability to succeed on the job. Requirements: SKILLS & ABILITIES: Education: High School Diploma or Equivalent Experience: One year of previous supervisory experience in a hospitality environment preferred. Fluent in communicating (speaking, reading, and writing) in English.
#J-18808-Ljbffr