Senior Restaurant Manager

The Business Leader is responsible for spearheading the daily operations of the restaurant, guiding and mentoring the management team, and ensuring the team member experience, guest experience, and financial health align with Apres Cru's standards.

• Spearhead by example, inspire, and teach skills to elevate the guest experience, teams, and restaurant.
• Deliver great food, service, and hospitality to all guests.

• Drive Apres Cru's values, engage, and inspire management and line staff.
• Collaborate with the Director of Operations to develop strategies, achieve operational goals, and serve as an ambassador to the team and community.

• Ensure active engagement with guests before, during, and after their experience.
• Monitor and adjust the atmosphere, work with PR and marketing, and execute FHG service standards.

• Operate efficiently, focus on sales growth, build trust with guests and stakeholders.
• Research local sales opportunities, implement strategic initiatives, manage prime costs, and deliver optimal staffing levels.

• Create a talent pipeline, interview hourly team members, ensure operational standards, and lead a safe and enriching workplace.
• Conduct talent reviews, provide feedback, and hold team members accountable to FHG values, goals, and standards.