Chef Manager Salary in Indiana, USA

AWARD WINNING UPSCALE CASUAL GROWTH CONCEPTA PEOPLE FIRST CULTURE WITH QUALITY OF LIFESEEKING RESTAURANT MANAGERS ALL LEVELS!General Manager/MP Agm Exec Chef Sous Chef Foh Manager-Bar Manager• Totally scratch kitchen, extensive wine list.• 40.00 per person check average.• Excellent salary and bonus plan.• Great benefits and quality of life!• Health Insurance, Dental Insurance• Paid Time Off, 401(K)The companies we represent require a "minimum of two years Restaurant Manager, Restaurant Management Experience and offer great benefits and growth opportunities."Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fee for you and confidentiality is assured!We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR.We have openings in your area and Nationwide!RM/RVP: up to 175k +Bonus+Car+ 401kGM/MP: up to 120k + 2 Bonus programs + 401kKM/Chef: up to 80k + bonus + 401kSous Chef: up to 65k + bonus + 401kFoh Manager: up to 65k + bonus + 401kBar Manager: up to 55k +bonus + 401kAGM: up to 75k + bonus +401k

At Journeyman Distillery in Valparaiso, we're more than just a distillery or a restaurant. We are a popular tourist destination featuring award-winning events spaces, facility tours, and more. Our guests come not just for our craft spirits or made-from-scratch culinary offerings, but for a taste of ambiance, history, and community.The Restaurant Manager at Journeyman Distillery's Union Hall restaurant plays an important role in building the brand through service to guests and staff. Our management roles reflect the highest values for professionalism and Craft. This role is so much more than a manager. It leads a dynamic and values driven restaurant operation that believes in stellar service to customers and the team.All Journeyman team members must uphold and embody Journeyman's Core Values.CORE VALUES:GRITNo challenge is too great.Goals worth pursuing are never easy and perseverance and determination are essential to success.There is no substitute for time and effort and good things will come from those efforts.ALWAYS A JOURNEYMANThe pursuit of excellence is lifelong and mastery is an illusion.Joy is in the daily work and the pursuit of excellence, not a final destination.A focus on continual improvement and doing our best.1st CUSTOMERTreat every customer with the mindset that they are the business' first-ever customer.Treat customers with authenticity, kindness, warmth, care, and friendliness. Be engaging, helpful, and willing to offer a magical experience.Be available and provide timely responses in all capacities.Extend this mindset to our vendors, suppliers, partners, and especially our fellow employees, never taking any of them for granted.AMBASSADORTake pride and ownership in your work.Engage and actively participate in your work and company activities.Be a positive force in the workplace, creating a culture of positivity.Extend common courtesy to yourself, employees, and guests.Evangelize and promote the company and brand.We believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.Here's a peek at what you will receive as a Journeyman employee:Outstanding Growth Opportunity!Paid Time Off401(k) with Employer MatchMedical, Dental, Vision, Life, and Supplemental Insurance OptionsFree Monthly Bottle of Spirit (21+)Loyalty Incentives (ask about our 5-Year Bottle Reward!)25% Employee DiscountMonthly Employee Tour with Owner/Founder, Bill WelterAnnual Employee Putting Competition3 Annual Employee PartiesPRINCIPAL DUTIES:Budgeting/P&L ManagementActively maintain budgets for all areas of restaurant.Plan Budgets for next fiscal year based on data & analytics.Quarterly analysis to confirm/adjust budgets.Hit or exceed sales, revenue, and margins while proactively managing associated costs.Driving SalesCultivating guest relations through regular table visits.Develop relationships with customer and build regular clientele base.Generate and execute unique marketing strategies to drive business during slow and peak seasons.Collaborate with Marketing Department for Retail displays and new product marketing.Interviewing & HiringInterview, hire, train, and develop qualified hourly employees and managers in FOH in conjunction with Assistant FOH Managers and Human Resources.Create schedules for all FOH Managers.Training & DevelopmentIdentify, address, and document individual employee performance according to standard operating procedure.Discipline and/or terminate as necessary according to standard operating procedures.Administer regular performance reviews with all FOH staff, including managers.Assist with identifying, training, and developing key employees for growth, advancement, and promotion.Work within guidelines of the "Manager In Training" program to advance qualified employees into management roles.Identify employees that would help further the service and execution of the Journeyman brand and create clear pathways for advancement.Organize and conduct Daily Pre-Shift Meetings for every shift.Organize and conduct periodic informational seminars and staff meetings for employees.Perform Employee Reviews at 90 days and annually (at a minimum) for each Manager.Opening ProceduresWork with opening Chef/Kitchen Manager to properly prepare the restaurant for service.Daily walk-through of prepped itemsCreate prep lists for each day.Review Daily Sales Log from previous day and identify popular item trends, making necessary adjustments to prep quantities.Discuss pre-shift tasting food items.Review labor log from prior day.Identify employees that did not clock out; adjust and train on proper procedures.Follow up on employees that were scheduled and were not clocked in.Prepare communication for daily shift.Update Pre-Shift Notes daily, print 2 HotSchedules report for day and 1 each following 2 days.Adjust following days schedules based upon needs.Place a copy of Daily Roster Report at Host stand and a copy on Manager clipboard.Print Floor Chart Maps and input daily roster.Proper Cash Handling ProceduresConfirm Bar Bank daily.Confirm bar/retail drawers.Assign drawers to staff for day.Perform a shift "walk through" in order to assess staffing, maintenance, cleanliness, zoning, and any special needs.Knowledge & VersatilityBecome proficient in all job functions of both front and back of house employees.Have and demonstrate a thorough understanding and practice of Journeyman Distillery Employee Handbook, employee benefits, and company guiding principles.Uphold applicable policies and requirements of employment laws.Perform varied duties to ensure proper restaurant operation according to standard operating procedure.Safety & SanitationMaintain premises and equipment related to the operation of the restaurant.Update & Maintain Material Safety Data Sheet (MSDS) binders in each designated area.Ensure all safety procedures are followed meticulously.Provide staff regular work safety training.Ensure all staff is current with required certifications (Food Handler's, Alcohol Awareness).Communicate repair and maintenance needs to Head of Maintenance via maintenance ticketing system.Complete opening sanitation checklist, assign sanitation projects to hourly staff, and follow up with employees to ensure their completion.Comprehend and adhere to all sanitation guidelines as prescribed by federal, state, and local regulations.Lead By ExampleInteract with, direct, and supervise employees on a daily basis in a fair and dignified manner.Complete projects as assigned in a timely manner and adhering to deadlines.Use tact and good judgement when dealing with difficult guests. Respond to their needs with patience and courtesy.Become proficient in all job functions of both front and back of house employees.Uphold applicable policies and requirements of employment laws.Get along with others and be a team player.Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.Refrain from smoking for the duration of the shift.Arrive to work on time and in ready-to-work condition.Follow all rules, policies, procedures, and conditions of employment outlined in the Employee Handbook.May not work under the influence of alcohol or any illegal drugs.May not resort to any type of violence, discriminatory, or harassing behavior.Conduct daily business with a high level of positivity and a teamwork mentality.RequirementsPHYSICAL, MENTAL AND VISUAL SKILLS:Must be at least 18 years of age or older.Must speak English fluently, and be able to write in basic English.Good organizational skills and verbal communication skills.Ability to use logical or rational thinking to solve problems.Ability to perform job functions with attention to detail, speed, and accuracy.Ability to carry out detailed written or verbal instructions independently.Ability to perform basic mathematical calculations, including calculations involving fractions, decimals, and percentages.Ability to stand for 8+ hours.Ability to perform moderate physical work; may be required to lift up to 50 pounds occasionally, up to 30 pounds frequently and up to 25 pounds of food trays carrying over their head constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.

Property DescriptionThe Alexander, A Dolce Hotel is a contemporary and upscale hotel located in the vibrant city of Indianapolis, Indiana, offering an exciting and dynamic work environment. As a job applicant, joining the team at The Alexander means being part of a distinctive hotel known for its modern design, exceptional service, and prime location in the city's downtown arts and cultural district. The hotel offers a range of employment opportunities, from guest services to food and beverage, providing a diverse and rewarding career path. The Alexander is committed to creating a guest-centric work culture that values teamwork, innovation, and outstanding guest experiences. Employees can expect to work in a stylish and energetic environment, where they can showcase their skills, grow their career, and be part of a team that delivers exceptional service to guests. Joining the team at The Alexander presents a unique opportunity to be part of a dynamic hotel that is at the forefront of Indianapolis' hospitality scene.OverviewAre you a dynamic and passionate leader with a love for hospitality and exceptional dining experiences? Join our team as our Restaurant & Bar Manager. We are seeking an energetic and experienced individual who can inspire a team, drive guest satisfaction, and ensure the smooth operation of our restaurant.The Restaurant & Bar Manager is responsible for activating the bar, lounge and daily operations. Responsibilities include but are not limited to organizing and conducting pre-shift and departmental meetings, scheduling and directing staff in their work assignments, and interacting proactively and positively with guests. This role will also assist with the interviewing, selection, and training of team members. The Restaurant & Bar Manager successfully manages the experience in Plat 99. The Restaurant & Bar Manager must be passionate about food and beverage to create exceptional activations and events to increase traffic to our Plat 99 Bar and build PR opportunities.This position must be able to effectively plan, communicate, and operate events and activations with the support of the property leaders, executive chef, and food and beverage team. Communication with the General Manager, Director of Sales and Marketing, and the regional marketing team will be key.Floor Presence is one of the most important aspects of the position. Supporting the F&B team and guest relations is critical. The Restaurant & Bar Manager will manage the events and activations within Plat 99 to ensure success.Additional responsibilities include but are not limited to:Leadership - Hotel Alexander has seven core values that guide us in our leadership.Be a team player. Communication is key, all hotel and F&B staff must stay up-to-date and informed of all Bar events and activations.Able to form community presence through partnerships in the local area.Schedule to provide exceptional guest service within % of revenue guidelines.Responsible for beverage cost and controls.VIPs are acknowledged and cared for.Complete all Davidson training programs.Attend weekly staff meetings.QualificationsQUALIFICATIONS: Bachelor's degree or equivalent experiencePrevious hotel food and beverage experience preferred.Time management skillsAbility to communicate effectively with the public and other team members. Ability to lead and direct a team.BenefitsDavidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.Three Tiers of Medical CoverageDental & Vision Coverage24/7 Teledoc serviceFree Maintenance MedicationsPet InsuranceHotel DiscountsTuition ReimbursementPaid Time Off (vacation, sick, bereavement, and Holidays). 401K MatchWorking at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual OrientationDavidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Are you a seasoned hospitality professional with a passion for leadership? Do you thrive on being part of something bigger than yourself and are continuously working to make that thing even better? Are you looking for a unique opportunity with outstanding growth potential? If you said 'yes' to all three, please read on. We'd love to talk!At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.Here's a peek at what you will receive as a Journeyman team member:Outstanding Growth Opportunity!Paid Time Off401(k) with Employer Match available after 30 days (18+)Medical, Dental, Vision, Life, and Supplemental Insurance OptionsFree Monthly Bottle of Spirit (21+)Loyalty Incentives (ask about our 5-Year Bottle Reward!)25% Employee DiscountMonthly Welcome Tour with Owner/Founder, Bill WelterAnnual Employee Putting Competition3 Annual Employee PartiesAll team members must uphold and embody Journeyman's Core Values and align with the organization's Core Focus.Core Values:GRITNo challenge is too great.Goals worth pursuing are never easy and perseverance and determination are essential to success.There is no substitute for time and effort and good things will come from those efforts.ALWAYS A JOURNEYMANThe pursuit of excellence is life-long and mastery is an illusion.Joy is in the daily work and the pursuit of excellence, not a final destination.A focus on continual improvement and doing our best.FIRST CUSTOMERTreat every customer with the mindset that they are the business' first-ever customer.Treat customers with authenticity, kindness, warmth, care, and friendliness. Be engaging, helpful, and willing to offer a magical experience.Be available and provide timely responses in all capacities.Extend this mindset to our vendors, suppliers, partners, and especially our fellow employees, never taking any of them for granted.AMBASSADORTake pride and ownership in your work.Engage and actively participate in your work and company activities.Be a positive force in the workplace, creating a culture of positivity.Extend common courtesy to yourself, employees, and guests.Evangelize and promote the company and brand.Principal Duties:Plan for and oversee the scheduling of manpower, equipment and supply requirements for the front-of-house, tours, and retail departments, as well as maintain accountability for the cost, utilization, and performance of employees and equipment.Develop Team Members and Members of Management to effectively manage and move up within the company.Responsible for hiring, training, and proficiency (including performance reviews) of employees in the front-of-house, tours, and retail department.Resolve personnel problems and make hiring and termination decisions.Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.Continually strive to develop staff in all areas of managerial and professional development.Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods, ensuring food and service standards are maintained.Assume responsibility as the manager/supervisor for back-of-house operations as needed.Maintain control of food and beverage, tours, and retail employee dress code policy, ensuring that employees adhere to the dress code as well as maintain a clean and neat appearance.Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment.Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.Investigate and resolve complaints regarding food quality, service, or accommodations.Develop and implement policies and procedures for food and beverage, tours, and retail department operations.Assume responsibility for the cleanliness, organization, and preventative equipment maintenance procedures and standards for all front-of-house facilities, including retail and tour spaces.Promote meeting and event spaces on a daily basis and show facilities as needed.Work with the Executive Chef to ensure quality levels of food and beverage products and maintain quality standards in production.Assist the Marketing team with the development and maintenance of marketing and promotional programs as they relate to the food and beverage department.Verify the accuracy of prices, State and Federal taxes, gratuities, and other charges on all guest checks.Accurately operate the point of sale system, ensure compliance with operating guidelines as it relates to gratuity programs, as well as operating within all State and Federal laws, rules, and regulations, relating to the Alcohol & Tobacco Commission.Control cash and other receipts by adhering to cash handling and reconciliation procedures, in accordance with restaurant policies and procedures.Count money and make bank deposits.Ensure that all products are received in correct unit count and condition and deliveries are performed, in accordance with the restaurant's receiving policies and procedures.Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.Review menus (in conjunction with the Executive Chef) and analyze recipes to determine labor and overhead costs and assign prices to menu items.Attend all scheduled employee meetings and offers suggestions for improvement.Assist in the development of the annual food and beverage budget/plan and manage by that budget/plan.Implement and monitor internal financial controls for the food and beverage department.Implement and monitor food and beverage, tours, and retail payroll policies, procedures, and controls with an emphasis on minimizing labor costs.Maintain purchase order system, par-stock levels on front-of-house and retail inventories, and implement and monitor ordering and receiving program to ensure proper quality and price on all purchases.Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Monitor employee and guest activities to ensure liquor regulations are obeyed.Develop and operate within all established guidelines, policies, standards, and constraints and implement mandatory standards of operations as they relate to front-of-house, tours, and retail operations.Maintain effective and clear communication with the Owner, culinary staff, and front-of-house staff.Educational, Development, and Work-Related Experience:Familiarity with an Entrepreneurial Operating System (EOS) is a plus.Thorough knowledge of food and beverage service preparation and operational procedures as would normally be acquired through a high school education or equivalent, plus a minimum of five additional years of hospitality management or equivalent experience.Thorough knowledge of general business administration practices and state liquor laws as applied to food and beverage service operational practices and procedures, as would be acquired through five to eight years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required. Thorough knowledge of all requirements of the city, local and state governing authority.