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- Permanent Full Time
About the role
Position Overview
Key Responsibilities
1. Operations & Guest Experience
- Ambassador of Hospitality: Maintain a high-profile presence on the dining room floor during peak service hours, cultivating relationships with VIPs and regular guests.
- Service Excellence: Establish and enforce fine dining service standards (including table-side service, proper wine presentation, and seamless pacing).
- Cultural Authenticity: Ensure the team accurately communicates the heritage, regionality, and ingredients of our menu items (e.g., explaining the origin of a specific olive oil or the tradition behind a regional pasta).
- Ambience Control: Maintain meticulous standards for restaurant cleanliness, lighting, music, and temperature to preserve an upscale atmosphere.
2. Beverage & Culinary Partnership
- Wine Program Collaboration: Partner with the Sommelier to manage an extensive, high-tier wine program, prioritizing Italian varietals and proper cellar management.
- Menu Alignment: Work closely with the Executive Chef to align menu changes with inventory controls, seasonal ingredients, and pricing strategies that protect profit margins.
3. Financial & Business Management
- P&L Responsibility: Manage the restaurant’s profit and loss statement, driving revenue while controlling prime costs (labor and cost of goods sold).
- Inventory & Purchasing: Oversee procurement of specialized Italian imports and local luxury ingredients, minimizing waste and theft.
- Labor Optimization: Design efficient labor schedules that balance impeccable service with financial targets.
4. Leadership & Culture
- Recruitment & Training: Hire, train, and mentor a high-performing front-of-house team. Implement ongoing education on Italian cuisine, wine pairings, and fine dining etiquette.
- Team Harmony: Foster a collaborative, respectful "one-house" culture between the kitchen (BOH) and service team (FOH).
Key Responsibilities
Skills, Knowledge and Expertise
Job Requirements & Qualifications
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