Job Summary – Responsible for the successful execution of all restaurant operations departments – hosts, servers, baristas, café counter & bartenders. Coordinate with Executive Chef to assist with their operations departments – cooks and dishwashers. Responsible for directing and overseeing all aspects of operational and administrative activities in the restaurant to deliver exceptional guest service and maximize revenue. Responsible for managing the staff of the restaurant, including the selection, development, and performance management of employees. Responsible to manage the inventory of food and beverages, front of the house supplies, while optimizing profits and ensure that guests are satisfied with their dining experiences.

Essential Job Functions

*Evaluate and understand guest satisfaction results and develop plans to work on need areas/expand strengths. *Maintain complete knowledge of the property at all times to anticipate guest inquiries promptly. *Maintain and promote a positive, open, and clear communicating working relationship with all hotel departments. *Communicate pertinent guest information or complaints to designated departments. *Encourage guest retention by training staff on ever-changing wants and expectations of guest, exceeding needs. *Answer multiple phone lines to book restaurant reservations and answer general questions.

• Maintain professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
• Ensure compliance with federal/state/local laws, and ordinances; licenses and permits are maintained/current.

*Carry yourself with professionalism, organization, and knowledge to provide guests with instant confidence. *Instill a calm, organized, heartfelt, urgent approach when interacting in stressful situations; troubleshoot issues.

• Provide back-up support/coverage to all positions within food and beverage departments as needed.
• Ensure that all equipment is in serviceable condition and is being operated in a safe manner.
• Ensure proper training on the point of sale system, reservation system, inventory system, and any others.
• Provide operational support in the absence of General Manager; Acts as Hotel’s Manager on Duty if needed.
• Complete all reporting as required by General Manager in a timely and professional manner.
• Perform all duties according to safety procedures, including the use of PPE.
• Follow all procedures and policies set forth by the company.
• Handling check, cash, credit, and debit card transactions, ensuring charges are accurate, balancing the cash register, be able to account for any discrepancies, ensuring staff deposits are correct.
• Coordinate and/or conduct pre-service meetings with floor staff to review specials, menu changes, and discuss guest response to menu items.
• Track all transfer of goods between food and beverage for monthly cost reports
• All service and storage areas to be maintained in safe and sanitary manner; reduce risk of injury and accidents
• Manage labor to ensure most efficient use of available service staff to meet business needs.

*Responsible for the successful execution of all restaurant operations departments – hosts, servers, baristas, café counter & bartenders. *Coordinate with Executive Chef to assist with their operations departments – cooks and dishwashers.

• Enforce sanitary practices for food handling and general cleanliness; uphold all ServSafe guidelines.
• Conduct regular department meetings with leads and staff to ensure they are meeting the needs of the department and the highest levels of service and quality are being provided.
• Assist in performing required quality audits with General Manager.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Participates in annual budget planning to include food and beverage sales and expenses.
• Communicates with all guests, supervisors, and vendors in a respectful, timely, and professional manner.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Develop, implement and monitor programs to encourage team to provide exceptional service, control cost, meet personal and professional goals, improve guest service, maintain company culture and improve morale.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Assist with sales and marketing efforts as directed.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure positive guest service in all areas. Investigate and resolve complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Assist in monthly inventories with Kitchen & Bar according to standard accounting and property practices/policies.
• Develop, implement and monitor guest service programs and VIP programs.
• Maintain par levels to appropriate levels to meet restaurant demand.
• Create and nurture an environment that emphasizes a passion for providing excellent service.
• Maintain confidentiality in all employee and property matters.
• Maintain Oklahoma alcohol regulations and policies.

Essential Core Skills and Competencies

• Exceptional service orientation, with keen ability to respond quickly to needs and requests; focus on guest needs.
• Highly motivated and detail-oriented self-starter.
• Good listening skills; Friendly individual who genuinely enjoys being around people.
• Proficient computer skills to use all Company issued software programs.
• Able to work independently, take initiative to seek ways to assist both internal staff and external guests.
• Proactive approach; Be an analytical thinker; Able to deal effectively with guest and fellow employees.
• Able to communicate, written and verbal, effectively with guest, team members, and management in English.
• Consistently at work and on time; Ensure work responsibilities are covered when absent.
• Exceptional organizational skills with the ability to balance and prioritize work.
• Reliable and responsible character, with exceptional follow up and attention to detail.
• Ability to work effectively as an independent contributor, and as a part of a collaborative team.
• Able to perform routine work or the same task over and over again.
• Ability to understand and comply with proper cleaning techniques.
• Ability to take direction and follow instructions.
• Ability to multi-task and effectively manage numerous priorities within a fast-paced environment.

Supervisory Responsibilities

• Responsible for recruiting, interviewing, hiring, training employees, planning, assigning, and directing the work; appraising performance; rewarding, coaching, and correcting employees; motivating employees; addressing complaints and resolving problems; directly supervise department lead employees; providing open communication and recommend discipline and/or termination when appropriate.
• Be Manager on Duty when General Manager is not on property or otherwise busy.

Work Environment

• Most work is performed indoors. Occasionally service is required to outdoor seating area.
• Frequent use of office equipment such as ipads, computers and phones.
• Fast-paced, with high levels of interactions with guest, associates and other managers.
• Work in shared space, with constant noise, without the use of a private office.

Physical Demands

• Prolonged standing and walking, and talking
• Lifting and moving heavy items up to 35 pounds.
• Regularly required to stand; walk; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk.
• Requires regular listening and hearing ability and visual acuity.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Expected Work Hours and Location

• One Location – Bradford House
• Work is primarily performed on the property, at any time to include morning, nights, weekends and holidays.
• Working weekly hours to extend beyond 40.

Education and Experience

• 2 – 4 years’ experience in a management or department head position with comparable restaurants
• Associates/Bachelor’s Degree, preferred.

Other Eligibility Qualifications:

• Legally eligible to work in the United States.
• Reliable transportation.
• Able to pass a background check and pre-employment drug screening.

Pay:

• Commensurate with experience

Hours:

• Mix of Day, Mid & Evening shifts – 45-50 hours per week.

Employee Discounts:

• Restaurant: All employees will receive 50% off food for themselves and 30% off food for up to five (5) guests. The employee must always be accompanying their guest. No alcohol is discounted for employees or their guests ever.
• Hotel: All employees will receive 35% off the posted Best Available Rate for a maximum number of 10 room nights per calendar year. The employee may stay themselves or offer to a friend or family member.

Benefits:

• Dental Insurance
• Health Insurance
• Vision Insurance
• Paid Time Off

Benefit Conditions:

• Waiting period applies
• Only full-time employees eligible

Available shifts and compensation: We have available shifts all days of the week. Compensation depends on your experience.

About Bradford House: Beckoning the sojourners, adventurers and soul seekers, Bradford House is a 36-room, independent boutique hotel housed within a meticulously rehabilitated historic residence and a newly constructed modern addition in the heart of Oklahoma City. Featuring a full-service cocktail bar, cozy café and more, we invite you to join our team! Learn more about us at www.bradfordhouseokc.com.

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