JOB OVERVIEW

Under the guidance of the Chef Partner, Director of Culinary Operations, & Chef de Cuisine, take on key responsibilities to ensure exceptional service, foster a high-performance culture among management and staff, and drive the success and profitability of Vespertine. This role will be instrumental in

In conjunction with Chef/ Partner continually offer new ideas valuing innovation, consistency & resourcefulness
Collaborate with management teams to ensure the restaurant meets or exceeds revenue goals.
Manage the restaurant labor according to meet budgetary goals.

Empower the team to be self-sufficient, fostering a culture of ownership and accountability.
Use discretion to balance active involvement with allowing teams autonomy to grow and succeed independently.

Identify and implement operational efficiencies to maximize productivity.
Conduct regular walk-throughs of all properties to verify readiness, cleanliness, and presentation standards advising the chef on all R&M needs

Purchase product and manage rotation
Verify delivery accuracy and proper submission of invoices
Ensure the restaurant is staffed adequately for every service
Oversee daily operations in coordination with management
Orchestrate mis en place needed for service.
Take inventory on the close of every financial period through standardized inventory software

Partner with HR to address claims, liabilities, terminations, and compliance matters.

EXPECTED BEHAVIORS:

Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.
Represent auburn professionally through your personal appearance, communication, and respect for others and follow through.
Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
Act with integrity, honesty and knowledge.
Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
Strive to establish standards we hope will have an impact on the overall industry into.

QUALIFICATIONS

Highschool diploma or equivalent, or bachelor’s degree preferred
2+ years minimum of relevant working experience in the hospitality and restaurants sector.
Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.
Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention
Excellent verbal and written communication skills
Exemplary organizational skills with a high level of accuracy and attention to detail
Demonstrated ability to work independently and meet deadlines
Flexibility with working hours: days, nights, weekends and holidays
Able to work in a fast-paced and changing environment of up to 10-12 hours

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METEORA

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