Restaurant Manager at Dué Cucina Italiana

Seattle, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

80168.4

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operational Excellence, Team Development, Guest Experience, Front of House Management, Back of House Management, Labor Cost Control, Food Cost Control, Profitability, Safety, Sanitation, Sales Growth, Inventory Management, Business Reporting, Compliance, Coaching, Scheduling

Industry

Food and Beverage Services

Description

Description Due' Cucina Italiana is looking for a Restaurant Manager to join our team at our Capitol Hill location! The restaurant is located at 412 Broadway E, Seattle, WA 98102. At Due’ Cucina Italiana we love food that is real, fresh and authentic. We serve homemade pasta bowls and other dishes inspired by the best of the Italian tradition. All of our dishes are cooked fresh from scratch every day, including our pasta that is extruded in the pasta lab right inside our restaurant. Learn more about our story at www.duecucina.com. We are looking for team members who are passionate about and place value on: Treating customers as family Leading by example Helping one another Working hard (and having fun while doing it!) Being open and honest Being humble The Restaurant Manager leads the front and back of house teams and maintains high standards of restaurant cleanliness, food quality, and facility management. Wage and Benefits Offered: Competitive compensation, $80,168.40 annual salary Bonus potential based upon restaurant performance (in addition to the annual salary) Medical Insurance that includes an Employee Assistance Program Dental Insurance Vision Insurance Paid sick time Paid time off Free meals on shift A fun and friendly work environment Employee dining discount at all Due' Cucina locations Job Description and Responsibilities: As a Restaurant Manager, you’ll have the autonomy to manage your schedule in a way that ensures operational excellence, team development, and a great guest experience. While this role requires a minimum of 40 onsite hours per workweek spread out over at least five work days, most managers find a typical workweek to be somewhere between 40-50 hours, including availability during peak periods such as evenings, weekends, and holidays. This is not a remote position and Restaurant Managers are required to clock-in/out for all hours of onsite work. Your schedule will vary at times based on the needs of the business, including unexpected issues, special projects, or emergencies that require your attention. In this role, you’ll balance administrative and managerial responsibilities with time on the floor helping out as a high-performing crew member setting the standard for service and execution while simultaneously coaching, leading and supervising the work of your direct reports. To ensure consistent leadership coverage, the Restaurant Manager and Assistant Manager are expected to coordinate offset schedules to support the restaurant across key dayparts and busy shifts. Demonstrate and uphold our company core values at all times. Directly supervise and support team members across all shifts. Lead the hiring process: interview candidates, make hiring decisions, and complete all onboarding paperwork. Oversee daily operations of both Front of House and Back of House with a strong focus on labor and food cost control, profitability, safety, sanitation, and sales growth. Regularly monitor staffing, inventory, food costs, and labor; make timely adjustments based on sales volume and business needs. Review business reports in a timely manner to identify trends and areas for improvement. Ensure full compliance with regulatory agencies and internal policies; provide coaching, feedback, and training to team members as needed. Report store performance to your supervisor on a regular basis. Anticipate and address employee or store-level issues promptly by initiating appropriate corrective actions. Foster a positive working environment through effective communication, relationship-building, and consistent team training. Create and maintain daily schedules to ensure adequate coverage and operational efficiency. Be on-call to manage call-outs and ensure coverage. Uphold customer service standards by responding to guest complaints respectfully and promptly using designated communication tools. Communicate effectively and promptly with executive leadership and HR teams. Lead your team by example, ensuring alignment with company values and expectations. Oversee maintenance of restaurant equipment and ensure all tools function correctly and safely. Perform other duties as necessary and assigned. Requirements Experience: Prior experience as restaurant assistant manager, general manager, supervisor, shift lead, crew lead, team lead is highly desirable. 2 years’ experience in a high volume restaurant environment required. What are we looking for?: High-energy, proactive individuals who thrive in a dynamic, fast-paced environment Ability to work (and have fun!) in a diverse team Ability to work under stress Attention to detail Passionate about food Culinary school background a plus A good understanding of FOH and BOH operations Possess a Food Handler’s card Possess an Alcohol Server Training Permit Possess a Certified Food Protection Manager Certification (can obtain after hire, course fees paid by Due Cucina) Ability to stand continuously throughout an 8-hour shift Ability to lift and carry up to 50 pounds Comfortable bending, reaching and moving quickly Ability to work evenings and weekends Ability to work on a flexible schedule and fill in shifts when needed Must be at least 21 years of age

Responsibilities

The Restaurant Manager leads both front and back of house teams, maintaining high standards for cleanliness, food quality, and facility management while having autonomy over scheduling to ensure operational excellence and team development. Responsibilities include supervising staff, leading the hiring process, overseeing daily operations with a focus on cost control and profitability, and ensuring compliance with regulations.