Restaurant Management Positions Assistant Manager
As an integral member of our team, you will help ensure flawless service while continually educating service staff. This includes interviewing and hiring front-of-the-house staff, visiting tables for feedback, building relationships with guests and team members, conducting daily line checks and managing the wine and beverage program. Other duties include resolving issues, helping to create sales initiatives, promoting events at outside sales visits, executing pre-shift meetings, opening and closing the restaurant, recognizing associate milestones and orienting new staff members.

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Day Manager
Striving to provide a superior experience for guests and associates, you will be responsible for maintaining lunch sales and beverage inventory, while providing staff with ongoing education. You will accomplish this through relationship building, visiting tables, managing the beverage program, resolving guest and staff issues, assisting with initiatives to drive sales, coaching associates on best practices, opening the restaurant, celebrating associate milestones, orienting new hires and completing training schedules.

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Chef
Overseeing kitchen operations, you will make sure that high-quality menu items are prepared to perfection. This entails writing prep lists, working with the Food & Beverage Controller to maintain proper PAR levels, ensuring recipe adherence, and planning and preparing the employee meal. Responsibilities include interviewing and hiring back-of-the-house staff, upholding safety and sanitation procedures, recognizing associate events and milestones, holding pre-shift meetings, educating hourly associates, evaluating products to preserve Mortonís standards and participating in management meetings.

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Day Chef
Working side by side with the kitchen staff Monday through Friday, you will ensure that lunch menu items are consistently prepared to the highest levels of quality. This will be achieved by writing prep lists, working with the Food & Beverage Controller to maintain proper PAR levels, ensuring recipe adherence, and planning and preparing the employee meal. In addition, you will interview and hire staff, uphold safety and sanitation procedures, recognize associate events and milestones, hold pre-shift meetings, educate hourly associates, evaluate products to preserve Mortonís standards and participate in management meetings.

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Food & Beverage Controller
This vital role significantly contributes to the accounting, purchasing and maintenance functions of the restaurant. These include daily audits of financials, mid-month and month-end inventory for food and supplies, placing food and beverage orders with vendors, organizing and rotating products and reconciling gross margin with sales audit. In addition, you will balance the restaurant checkbook, make bank deposits, place service and maintenance calls and participate in management meetings.

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Sales & Marketing Manager
Utilizing a variety of sales and marketing initiatives, you will sell the use of Mortonís opulent boardrooms. Creating and implementing a marketing plan, you will build relationships with concierges and local businesses, make cold calls, conduct sales calls and site visits, send out and follow up on proposals, and develop new ways to promote Mortonís private dining space. Additional duties include teaming with clients to plan memorable events, working with Restaurant Support Center staff to obtain collateral for events, updating client contacts and account activity in the sales tracking system, and resolving guest issues. Negotiating contracts and receiving deposits, you will also provide banquet event orders to the management team, complete sales forecasts and sales reports and ensure proper exposure for Mortonís by working with our public relations agency.

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Assistant General Manager
Working closely with the General Manager, you will strive to exceed guest expectations by ensuring flawless service and building relationships with team members. This includes selecting the best talent in the industry while interviewing and hiring front-of-the-house staff, visiting tables and recommending wines, resolving issues, creating initiatives to drive sales, coaching and developing associates on best practices, ordering beverages, recognizing associate events and conducting new-hire orientation. To qualify, you must possess two or more years of progressive, upscale restaurant general-management experience, and a strong working knowledge of budgets and income statements, including P&L.

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General Manager
Overseeing the flawless execution of superior service, you will interview and hire all staff, promote and build collaboration within the restaurant, ensure a great work environment, and uphold all company policies and standards, including safety and sanitation. Responsibilities encompass visiting tables to ensure guest satisfaction, maintaining wine sales and inventory, developing positive relationships with area hotel concierges and community organizations, and promoting the growth of all management and staff personnel. Qualifications include four or more years of progressive, upscale restaurant management experience and a strong comprehension of budgets and income statements.

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Regional Director of Operations
Overseeing six to seven locations, you will actively lead and counsel restaurant managers to create a superior guest experience, build a supportive environment that rewards associates, and administer the regionís P&L. Additional responsibilities include recruiting and selecting restaurant managers within your region, and building relationships with guests. Further expectations include translating company financial goals into individual restaurant plans, ensuring successful execution of marketing initiatives, monitoring food-handling and safety programs, conducting facility audits during visits, attending pre-shift meetings and reviewing guest issues.

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