Job Description: Restaurant Manager – Fleur Cuisine
About Fleur Cuisine
Fleur Cuisine is dedicated to celebrating seasonal flavors with elegant, thoughtful hospitality. We create memorable guest experiences through exceptional service, a refined beverage program, and a warm, collaborative atmosphere. We are seeking a passionate hospitality leader who puts the restaurant first and inspires their team to excel.
Position
Title: Restaurant Manager
Location: Fleur Cuisine – Rockport. MA
Reports To: General Manager / Owner
Employment Type: Full-time (salaried)
Compensation: Competitive salary with performance-based bonuses; benefits available where applicable
Why This Role Matters:
The ideal candidate will be a hands-on leader who is deeply passionate about hospitality, Fleur Cuisine’s mission, and delivering extraordinary guest experiences. You will drive revenue, elevate service standards, and cultivate a resilient, high-performing team.
Core Responsibilities:
- Lead the daily operation, ensuring flawless guest experiences from arrival to departure.
- Model and enforce service standards across front-of-house and the beverage program; maintain a guest-first mindset.
- Oversee all shift operations, including openings/closings, station management, and efficient staffing.
- Drive revenue through upselling, menu knowledge, special events, and targeted promotions; monitor performance against targets.
- Manage the bar program: beverage quality, inventory control, pricing strategy, and vendor relationships; mentor and develop bartenders.
- Recruit, train, coach, and performance-manage front-of-house staff; build a cohesive, motivated team.
- Prioritize guest satisfaction: proactively address concerns, recover gracefully, and implement lasting improvements.
- Ensure compliance with health, safety, alcohol service regulations, and company policies.
- Maintain accurate POS and cash handling; oversee reporting, forecasting, and labor optimization.
- Collaborate with kitchen leadership to align service timing, plating expectations, and guest flow.
- Lead by example in cleanliness, organization, and attentiveness to details.
- Foster an inclusive, collaborative, and positive work culture.
Qualifications & Skills
- Experience:** 4–7+ years in a supervisory/managerial role within restaurants, bars, or hospitality; proven track record in guiding a team, managing staff development, and driving operational results.
- Leadership & Multitasking:** Demonstrated ability to lead, coach, and motivate diverse teams while managing multiple priorities in a fast-paced environment.
- Hospitality Commitment:** Deep passion for hospitality, guest satisfaction, and delivering an outstanding dining experience.
- Operational Excellence:** Strong planning, scheduling, inventory control, cost management, and P&L awareness.
- Revenue Growth:** Experience implementing strategies to increase table turnover, average checks, and event-driven revenue.
- Beverage Program:** Experience with bar programs, menu design, pricing, inventory, and vendor relations.
- Communication:** Clear, professional communication with staff, guests, and leadership; proficient in English; additional languages a plus.
- Technical:** Proficient with POS systems, reservations platforms, and Microsoft Office/Google Workspace; ability to analyze performance data and act on insights.
- Availability:** Flexible schedule including nights, weekends, and holidays as needed.
Desired Traits:
Passion for Fleur Cuisine and a genuine enthusiasm for seasonal, ingredient-driven dining.
- Exceptional multitasking ability with a calm, organized approach.
- Strong decision-maker with a proactive, hands-on leadership style.
- Sharp eye for guest detail and a commitment to consistent, elevated service.
- Mentorship mindset; dedicated to molding a capable, confident team.
- Revenue-minded, with a track record of driving sales while maintaining service quality.
Benefits & Perks:
- Competitive salary plus performance-based bonuses.
- Paid time off and staff meals on shift.
- Professional development and growth opportunities.
- Opportunity to shape Fleur Cuisine’s guest experience and beverage program.
- Positive, respectful, and inclusive work environment.
How to Apply
Please submit your resume and a concise cover letter detailing:
Your leadership philosophy and experience in managing a hospitality team.
How you would drive revenue and improve guest satisfaction at Fleur Cuisine.
A specific example of coaching staff to achieve operational excellence.
Submit applications to: [email protected] or via our careers page: www.FleurCuisineHarborside.com
Job Types: Full-time, Part-time
Pay: $50,000.00 - $65,000.00 per year
Benefits:
- Employee discount
- Paid time off
- Paid training
Work Location: In person
