This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
The Restaurant Director will drive revenue, oversee all aspects of the restaurant's operations, will insure first quality food and beverage service, as well as to increase profitability through proper management of resources. The Restaurant Director will be responsible for directing, coordinating, and supervising all restaurant personnel. The main priority of the Restaurant Director is to drive revenue and activate lobby living room and restaurant through events and/or promotions.
Responsibilities: -Responsible for creating restaurant promotions and increasing exposure through an annual calendar of events. -Ensure events and promotions activate the restaurant, lobby living room, bar, and terrace year round. -Network and participate in community events to increase exposure of the restaurant and increase customer base. -Develop programs to create repeat customers and guests. -Apply creative approaches to the social media market to drive revenues. -Work with the Director of Sales & Marketing and Marketing Coordinator to create publicity for events and promotions. -Oversee the restaurant, lobby living room, and bar to ensure that quality service standards are met as well as departmental goals and objectives. -Schedule staff according to Fairmont standards to ensure that the highest level of service is provided for each function. -Conduct 30 day reviews and annual performance reviews for service staff. -Ensure that staff has the necessary tools and equipment to set-up and service the guests. -Contribute to the development of the F&B 'business plan', capitalizing on all areas to increase revenue and improve image. -Interview, hire, coach and follow disciplinary action when needed according to Fairmont's policies and procedures. -Works with the Food and Beverage management team and colleagues to continually improve guest and employee satisfaction while maintaining the operating budget. -Understands the Client expectations related to food quality, presentation and service delivery. Ensures staff executes to this level to help build customer loyalty.
Requirements: -Proven record of driving revenues in a profit center and creating restaurant promotions -Two years of experience operating an independent style restaurant -Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department -Exceptional interpersonal and guest relation skills -Proven team-builder with outstanding coaching skills -Clearly demonstrated ability to be innovative, creative and able to think outside the box -Long hours sometimes may be required. -Light work - Exerting up to 20 pounds of force occasionally, and/or 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. -Must be able to convey information and ideas clearly. -Must be able to evaluate and select among alternative courses of action quickly and accurately. -Must work well in stressful, high pressure situations. -Must maintain composure and objectivity under pressure. -Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. -Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need. -Must be able to obtain work authorization in the U.S.
ARAGOSTA BAR + BISTRO
Located on Boston's Harbor Walk in the North End, Aragosta offers a warm, social atmosphere in a stunning Waterfront setting, featuring an open kitchen with Chef's Counter and an outdoor terrace with views of Boston Harbor and the U.S. Coast Guard.
With influences from Marseille to Genoa, the contemporary Italian cuisine by award-winning chef David Daniels gives signature flair to hand-made pastas, prime meats and New England seafood, using quality, local farm-raised ingredients.