Responsible for all aspects of the management of the restaurant, oversees outlet leadership team, coordinates the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, colleague retention, communication and awareness, guest service and satisfaction, food quality, and sanitation.

REQUIRED SKILLS & EXPERIENCE:

• 8-10 years of service experience, preferably in a fine dining environment and/or luxury hospitality.
• Excellent communication and organization skills. Ability to interact professionally and diplomatically

with a variety of business partners, guests, colleagues, and direct reports.

• Fluency in Microsoft Office Suite: Word, Excel, PowerPoint.
• Prior experience with accounting software, POS systems, and payroll/HRIS systems.
• Ability to read and interpret general business documents.
• Ability to effectively present information and respond to questions from managers, guests, and BHC Executives.
• Must have savvy business acumen, clear communication, critical thinking skills, and be an agile learner.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify

• Implements corporate operations standards and practices to ensure consistency and excellence within the Restaurant Operations.
• Supports outlet leaders to ensure that they maintain the restaurant brand, identity, vision, and concept, and articulate that vision to restaurant staff.
• Works in conjunction with the Director of F&B to ensure support in restaurant training and overall assistance capacity with no direct supervisor oversight, unless otherwise assigned.
• Ensures consistency of service, prices, restaurant image, and improvements across all properties.
• Participates in Weekly Manager Meetings. Understands and assists in unit economics.
• Maintains profit and loss accountability for outlets as well as participation in corporate budget planning and forecasting.
• Complies with all federal, regional, and local legal and safety standards. Trains outlet leaders in best practices and corporate responsibilities to ensure legal compliance.
• Manages and mentors the outlet leadership team, challenges them to learn, grow, and lead our entities.