KEY JOB TASKS & RESPONSIBILITIESLive Our Values: People, Service, Quality and InnovationDeliver first-class service to both internal and external guestsResponsible for making sure every guest leaves happy, within reasonResponsible for taking immediate action to correct anything affecting the guest experienceResponsible for responding to any complaints or errors that affect the guest experienceDeliver P&L results in line with company expectations for revenue, food and compensation costs, and operating incomeDevelop and maintain a strong protocol with regards to service standards; implement any changes efficiently and communicate effectively to all staffDevelop a strong Food & Beverage management team to address and grow all elements of the business Directly lead and manage all Front-of-House service staff; provide oversight for all Café staff including kitchenEnsure clarity, consistency, and parity in application of all RH policiesDevelop and run pre-shift meetings: key business updates, station coverage plan, Values messages/exercises, create and conduct on-the-job staff trainingDevelop deep and strong communication and partnership with Core Gallery team – ensure that in both day-to-day and critical situations there is a cohesive and seamless integration of the Café within the larger Gallery experienceDevelop staffing models, and adapt staffing coverage as needed to cover client demandMonitor daily Manager Notes log and take action on all key issues and opportunitiesRun weekly Management Meetings to develop strategies and processes to improve service and increase salesRecruit the right level and type of talent for our ever-changing businessConduct hiring interviews, mentor, train, and conduct in-the-moment coaching to develop teams and deliver salesResolve human resources issues in a timely manner, partnering with HR and HQ business teamsEmbrace change and deliver top results no matter the obstacle

Responsible for leading, inspiring and managing the Executive Chef. - The Executive Chef is responsible for all culinary activities for the restaurant. The Exec. Chef will oversee all activity in the kitchen, hire and train back of house personnel, plan menus, oversee product purchasing, insure high levels of cleanliness and sanitation in the kitchen and manage the culinary budget including achievement of food cost and labor targets. Effectively lead and manage the entire team to insure high levels of guest satisfaction, food quality and profit maximization. Effectively forecast, budget and plan sales daily, weekly, monthly, quarterly and annually. Effectively forecast, budget, plan and schedule labor and food costs to optimize profitability. Active Community involvement / local restaurant marketing Develop, lead and manage effective cash handling and banking procedures and policies for hourly staff and management. Develop, lead and manage sanitation, safety and security procedures. Including compliance with health, OSHA, federal, state, local laws and codes. Hire and manage front of house management and staff. Onboarding and ongoing performance review process must be established at opening and maintained on an ongoing 6 month basis. Coordination of all training activities for front of the house operations, including the identification and analysis of training needs and the design and implementation of programs required for opening of location and ongoing operations.

• Successful coordination and opening of Hadleys and Grandview Café as General Manager• Personally interviewed and assembled staff of 150+ FOH team members• Worked closely with purveyors to lower COGS and attack bottom line• Managed daily revenue of up to $40,000+ and weekly revenue of $1000,000+• Built upon existing training materials to raise hospitality standards company wide• Processed and managed payroll through consistent analysis of labor budget• Assisted Banquet coordinator with facilitation and execution of events program• Executed weekly financial reports to analyze overall restaurant health and profitability• Worked closely with Human Resources to find resolution in unemployment and workers compensation claims• Routinely inspected and repaired building facilities• Worked closely with Bevinco auditor and executive chef to inventory all goods in house• Played a key role in the re-concepting of Bodega, seeing an 30% increase in weekly revenue within 3 months• Organized and executed monthly company wide gatherings and annual parties for team members• Recruited, hired, and trained assistant and general managers

• Gathered weekly inventory of all beverage and beverage related products. Assured that inventory is consistently accounted for, or investigated and remedied loss if necessary.• Analyzed Market Trends to determine the direction of clients taste, spending, and overall dining habits• Planned and Executed launch parties with local purveyors, seminars, and employee morale events• Built and Maintained lasting relationships with local businesses, residence, and patrons through, co-ops, community events, and local marketing• Communicated staff performance, metrics, and action plans through weekly updates and monthly P&L meetings with corporate operations team• Analyzed and Evaluated a variety of statements affecting net income from profit, cost, and overall financial efficiency • Built New Purveyor relationships to highlight the products of local business and promote community growth • Development of new menu options based upon timing, concept demographic, and cost analysis• Improved upon current systems to increase efficiency and streamline service points • Collaborated with corporate marketing support to develop new ways to keep our concept fresh and current, as well as promote our company, community, and purveyors• Coordinated several phases of restaurant operations during operating hours