Dining Room Manager

Job description

And who are you? A lover of coaching and teaching, self-aware and other-centered, proud of who you’ve already become and nowhere near done learning, you hit your stride in the second half of your day, are quick-moving (yet, ever-graceful), efficient in the Google workspace, a stickler for details, collaborative, a fan of a good time, willing to embrace and work through conflict, not afraid to admit your mistakes, clear and effective at giving feedback, competitive at the NYT mini crossword, a lover of gummy candies (not officially a requirement but certainly doesn’t hurt), resourceful, and someone who takes initiative and is adaptable. The nature of this role is that at any given time, four different people may be asking something of you; you’re the right fit if you have the grace to meet all of their requests with “yes,” and the drive to then go get it done. Restaurant experience is mostly recommended, but not absolutely necessary if you find that the rest of these qualifications sound like you. We can teach the right person to be the best at a variety of roles, but we can't teach you to be kind, generous of heart, self-aware, curious, or to like people. The details: Typically, we are closed on Sundays and Mondays and your schedule would be Tuesday-Saturday nights (days open can change based on the time of year). In-time varies between noon and 2:30 p.m., depending on scheduled meetings; out-time falls somewhere between 10:30 p.m. and 1:30 a.m., depending on service that night. You’ll close once a week and we try our best to have a four-day work week about twice a month for Dining Room Managers. Compensation is based on experience and potential, and ranges from $81,500 and $90,000. You’ll receive an annual clothing stipend of $1,000; PTO accrued based on the table below, to be used for vacation or sick leave; 100% covered medical, vision, dental, and life insurance (75% for dependents and 0% for spouses); a 401k program that matches 75% up to 8% of your pay; and the dining perk of 50% off food and all beverage when you dine and a comped annual dinner for two guests (food only). Canlis provides universal paid time off (PTO) to all employees, for use as paid vacation leave, sick leave, or safe leave. The Canlis PTO accrual policy (per pay period) for salaried staff based on tenure is as follows: Years worked at Canlis: 0-1 / Accrual Rate: 3.38 / Annual PTO Days: 11 Years worked at Canlis: 2-3 / Accrual Rate: 4.92 / Annual PTO Days: 16 Years worked at Canlis: 4-5 / Accrual Rate: 5.85 / Annual PTO Days: 19 Years worked at Canlis: 6-10 / Accrual Rate: 6.46 / Annual PTO Days: 21 Years worked at Canlis: 11+ / Accrual Rate: 6.77 / Annual PTO Days: 22 To apply: Submit a resume and cover letter to . Your letter should describe a bit about who you are, who you want to become, and why a place like Canlis could help you get there. We recommend visiting our careers page () to familiarize yourself with our unique mission and culture. Be specific, and feel free to have fun with it!Be specific, feel free to have fun with it, and don't put us to sleep or say something anyone could say. All your information will be kept confidential according to EEO guidelines. We at Canlis are looking to add to our Fine Dining Service Management Team, and here's what we wonder: What if your next restaurant gig could be as good for your wellbeing as it is for your professional development? Is it possible that who you are as a human and also as an industry leader could blossom under the same (mid-century modern) roof? Have you wished to work and grow with the best, in a restaurant whose hospitality begins with care of our staff? But enough about you. Who are we? A restaurant. We have, since 1950, offered world-class service, food, and beverage to guests in exchange for money. But we are in the business of human connection. Our company exists to model and inspire the courage to turn toward others, with intentionality, curiosity, and generosity of heart. We see this as the anchoring posture and practice of hospitality, and it begins with each other. Our current Management team is made up of about 20 of the most hardworking, talented, and passionate folks in this industry. Our service team is a fabulous mix of people who are both new to the industry and seasoned vets; all of whom love hospitality and learning. Together, we work really hard to deliver an incredible dining experience to about 160 guests a night, and occasionally throw a killer party for a few hundred. An incubator. Culturally, we seek to consistently invite and move toward deeper self- and other-awareness, for the sake of our leadership, artistry, and presence. This is central to our strategy for becoming the kind of restaurant and the kind of people we want to be. We are a community of learners seeking to care and to risk and to execute at the highest level, to see and to show up for each other, and to continually ask how we can be better. A world-class, tight-knit crew. Canlis hires thoughtful, humble, respectful, motivated leaders ready to strive together toward becoming the most respected restaurant in the world, whose progress is measured by the whole-person wellbeing of our staff.