Restaurant Manager - Greenfield Village

The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward.

We have an exciting new restaurant in Greenfield Village opening soon! This venue pairs delicious fast-casual food with a new state-of-the-art edible education and a demonstration space. This restaurant will offer educational initiatives to students, serve as a demonstration area for visiting and guest chefs, and even help aspiring culinary artists begin their careers.

As the Restaurant Manager, you will lead the front of the house and closely collaborate with the culinary team. If you are a leader in the field who is seeking to join a meaningful mission, consider this incredible opportunity. Join us as we pair the works of past food innovators with the visions of tomorrow’s up-and-coming cooking visionaries.

Essential Responsibilities

• Hires and supervises staff.
• Coordinates with scheduling team for 25-100 employees.
• Organizes, plans and monitors daily staff performance.
• Internal champion for sustainability in managing institutional composting system that elevates the food to table experience
• Responsible for restaurant staff training and skill development.
• Performance management: Works with the supervisors in establishing performance goals for FSA’s (cashiers and servers). Writes performance appraisals and conducts performance review meetings with employees; Supports the final authorization on performance evaluations
• Maintains active presence to ensure health, safety and sanitation standards are adhered to at all times in accordance with local health department.
• Communicates with Finance on unit cash needs; train, supervise and discipline cashiers per written policy.
• Oversees food quality and appearance.
• Orders, maintains and inventories all supplies.
• Administers departmental policies and procedures including attendance and dress and appearance standards.
• Maintains service standards and all related guest service issues.
• Utilizing statistical analysis is responsible for making recommendations to the Executive and Sous Chefs in menu planning and costing.
• Using statistical analysis is responsible for developing and executing a strategic staff plan, calculating labor costs while achieving budget.
• • Clearly defines and exemplifies principles for staff according to departmental and institutional mission, vision and values.
• Defines and develops key job competencies and skills of subordinates
• Maintains concept of assigned unit(s); works with other departments on historical aspects when applicable.
• Being actively involved in committees pertaining to the property.
• Monitors cleaning and maintenance of equipment and premises and arranges for repairs, contracts and other services.
• Collaborates with food production, dining room and other personnel to plan day service menus and related activities, plan special events & share information.
• Acts as a team player and provides expertise within the team and with other teams as appropriate.
• Performs other activities as necessary.

Your Qualifications

• Associates degree in Hotel or Restaurant Management OR 2 years related experience managing a team of 25 or more employees
• Proficient in Microsoft Office
• Working knowledge of restaurant point-of-sale systems
  
• ServSafe and alcohol safety certified
• Flexible schedule that allows for occasional special programs and events

Please note that this job description is subject to modifications at any time to meet the evolving requirements of our institution.

Respect, inclusion, and opportunity for people of all backgrounds will attract the best ideas to THF and help us shape a more vibrant future. By honoring and celebrating people’s diversity, THF can bring new creativity, effectiveness, and leadership to our work and community. Achieving diversity, equity, inclusion, and accessibility is a continuous process, which, we believe, will contribute to a sustainable and inclusive world. Therefore, we strongly encourage applications from individuals who identify with or belong to marginalized communities.

It is the policy of The Henry Ford to prohibit discrimination in any employment, donor or volunteering opportunity including but not limited to based on race, color, sex, sexual orientation, gender, gender identity/expression, genetic information, pregnancy, religious creed, national origin, ancestry, age, physical/mental disability or any other such characteristic protected by federal, state or local law. This Policy applies to all of our employees, donors and volunteers to ensure that they are treated without discrimination.