The Restaurant Manager at Black Sheep Restaurants is responsible for overseeing the flow of service, catering to the individual needs of restaurant guests, and supporting the Operations Manager and Owners. Specific responsibilities include, but are not limited to: troubleshooting service issues, recruiting, hiring, and training of staff, creating and maintaining work checklists, interacting with guests to create the desired environment, control of food, beverage, and labor costs, and meeting financial targets.

ROLES & RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:

• Manage restaurant operations with passion, integrity, and knowledge while promoting the culture and values of Black Sheep Restaurants (BSR)
• Implement BSR policies and procedures by developing plans and checklists and instructing a large and diverse team of 20 or more
• Provide direction and leadership to all team members to achieve restaurant and team goals
• Consistently and continuously review operations and team performance to identify problems, concerns and opportunities for improvement
• Provide coaching, feedback, and development to all front-of-house team members 
• Create a positive guest experience by delivering a high level of consistent service and hospitality 
• Manage the restaurant to exceed standards in food quality, safety, cleanliness and guest experience
• Consistently monitor food, beverage, and labor costs to remain within budgets and reach targets

DESIRED QUALIFICATIONS

• 8+ years of experience within the hospitality industry, with at least 3 years in a managerial/supervisory role
• Experience managing a team of 20 or more staff
• Experience in a Michelin-starred or Hatted restaurant recognized for high standards and quality
• Strong understanding of Human Resources practices, to support the team on recruitment, career development, performance evaluations, and other personnel needs
• Strong experience in training team members in operational roles, inclusive of serving, hosting, bartending, etc.
• Financial acumen and experience in cost control, inclusive of managing food, beverage, and labor costs and meeting financial targets
• Superior English written and oral communications skills
• International experience in major hospitality -driven cities such as London, Paris, Singapore, Bali etc.