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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