Sous/Catering/Gar Manager Chef

Sous/Catering/Gard Manager Chef:

 

 

 

Our Company
Sambuca offers four-star dining and live music seven nights a week in a casually elegant, eclectic European atmosphere. Our menu and wine list promise guests an exceptional dining experience with professional, attentive service.  Talented local musicians as well as nationally-recognized acts entertain Sambuca patrons with classic rock, jazz, soft rock, and sultry solos.  Acoustic Alchemy, Spyro Gyra, Chuck Mangione, Larry Carlton, Steve Tyrell, Norah Jones and many other well-known artists have graced Sambuca’s stages.  Guests and staff alike have been thrilled by impromptu performances by Beck, Lee Greenwood, Harry Connick, Jr. and countless other musicians who have dined at Sambuca.  Our bars and patios beckon guests to mingle and enjoy themselves both before and after dinner. Our catering professionals host events that range from intimate social gatherings to dazzling corporate functions.  Sambuca’s mission is to be recognized as the premier supper club in the United States.


Our Team

Our people distinguish us from the competition by being passionate about our guests’ experience.  Sambuca’s out-of-the-ordinary dining and entertainment experience requires extraordinary staff and our people are mission-focused.  
 
 
About the Opportunity
Sambuca offers significant opportunities for growth and career advancement. The work environment is fast-paced, fun, and high-energy. You'll be surrounded by people who are passionate about what they do.
 
We are looking for talented, assertive leaders to ensure the continued growth of our business. We seek people with proven track records who thrive on challenges and are seeking personal growth opportunities. We require a minimum of 3-5 years experience managing a high volume, upscale restaurant for consideration for this position.



 

 Responsibility highlights include but not limited to:



Ø  3-5 years restaurant management experience managing high volume upscale restaurant.

Ø  Beverage cost management.

Ø  Labor controls.

Ø  Total commitment to guest satisfaction.

Ø  Train front of house staff.

Ø  Overseeing back of house staff.

Ø  Manage daily shifts.

Ø Daily paperwork and controls.