Restaurant Manager - Alo

Job Description

Alo Restaurant is located on the campus of High Point University in the Jana and Ken Kahn Hotel.   Drawing upon the renowned flavors of the Mediterranean, Alo offers a continental dining experience  in an upscale modern space.  The mission of Alo is to introduce HPU’s student guests to global cuisine and educate on fine-dining etiquette in social and business settings.

Alo Restaurant is looking for an energetic and enthusiastic manager to lead the front of the house service team to delivering an outstanding guest experience.   

Leadership – Direct and oversee recruitment & development of employees.  Leverage Aramark's coaching model to engage and develop team members to their fullest potential. Reward and recognize employees.  Ensure individual and all team performance meets objectives and client expectations.  Plan and lead daily team briefings.  Ensure safety standards are maintained.

Client & Guest Relationship – Lead by example and exemplify 5-Star professional standards of conduct and service.  Acknowledge and be responsive to client and guest request and concerns and resolve accordingly.  Educate staff on professional appearance, policies, and excellence of service standards.  Deliver and model WEST as foundation for excellent customer service.

Financial – Maintain accurate record-keeping including cover count & complimentary services tracking, food & beverage costs, and periodic Big4 inventory.  Develop and/or oversee schedules to align with budget.  Monitor, track, and adjust labor models to align with owner approved expenditures.

Job Responsibilities

• Oversee and manage all FOH areas of the restaurant.  Lead a team that will focus on fine-dining service and education of student guests.
• Prepare schedules to ensure service levels based on expected cover counts.  Manage labor to budgeted guidelines.
• Responsible for ensuring that all administrative duties for restaurant are completed accurately and on-time.  Includes but not limited to scheduling, payroll, invoices, daily/weekly/monthly reporting.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas. Uphold serv-safe guidelines.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate supply needs, place orders with distributors, and schedule the delivery of supplies.
• Ensure positive guest service in all areas. Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Provide direction to employees regarding operational and procedural issues.
• Take responsibility for recruiting and hiring great people. 
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• All other duties as assigned by management.

Qualifications

• 2-3 plus years of experience in restaurant leadership in a full-service, moderate to high-volume restaurant.
• Fine-dining restaurant experience preferred.
• Must be available to work evenings and weekends.
• Friendly, energetic and detail focused.
• Strong leadership skills
• Great interpersonal and communication skills
• Desire to work in a fast-paced environment where quality and service are paramount.
• Requires knowledge of the principles and practices within the food & beverage/hospitality profession. 
• Be a leader in communication and collaboration making sure to effectively integrate the needs from multiple departments and service teams.
• Must be proficient in use of computers including programs such as MS Word, Excel. 
• Must be literate for written client and guest communication, administrative and Human Resource responsibility.  Requires excellent reading writing abilities 100% of the day.  

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 

• Limited physical requirements to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.)
• Bending – kneeling as directed above
• Physical ability to supervise on-floor activities required 60% of the workday.
• Chemicals/Agents – limited access while supervising the sanitation of the operation

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.