Restaurant Manager

Long Meadow Ranch is a family-owned and operated producer and purveyor of world-class wine and food that is economically successful and socially responsible using diversified, sustainable, and organic farming methods.

Long Meadow Ranch’s restaurant at Farmstead showcases the seasonal, ingredient-driven American farmhouse cooking of Executive Chef Stephen Barber. Housed in a former nursery barn, our 110-seat restaurant features an authentic farm-to-table menu. The ingredients are foraged from local sources and feature Long Meadow Ranch’s award-winning wines, handcrafted extra virgin olive oils, grass-fed beef, lamb, eggs, and heirloom fruits and vegetables.

Long Meadow Ranch has an exciting opportunity for a Restaurant Manager to manage the delivery of a consistent, customer focused experience. Under the direction of the Director of Destinations Operations, the Restaurant Manager will provide staff training and coaching to reach operational excellence. Actively involved on the restaurant floor, the Restaurant Manager will provide oversight of the staff and will address customer service issues. This role will also manage the day-to-day operations of the restaurant including ordering product and optimizing profits.

• Actively engage in service for the majority of working hours

• Directly perform hands-on work on an ongoing basis to manage employee performance, provide feedback and coaching, and otherwise role model appropriate behaviors in the restaurant

• Lead by example and maintain a strong floor presence supporting staff throughout the day - get your hands dirty

• Provide managerial support for all operations on the property including events and wine bar

• Maintain procedures and standards for team service

• Ensure all tables receive a manager touch to check on their experience and resolve any issues prior to the customer leaving

• Ensure positive guest experience in all areas responding promptly to complaints and take action to resolve guest issues

• Respond to all negative feedback scorecards when received by providing additional detail to the Director of Destinations Operations and confirmation of checking in with the table

• Coach staff on customer feedback received and document performance issues per company standards

• Maintain guest satisfaction by monitoring and auditing food, beverage and service offerings.

• Build relationships with preferred patrons, recognize special occasions and PX guests

• Ensure that all food safety, food quality standards, workplace safety standards, customer service standards and company policies are met in compliance with all Department of Environmental Health food safety regulations

• Maintain a facility that is safe, secure and healthy as well as consistently “inspection ready” in all areas including front of house and back of house following systems established by the