théa Assistant General Manager

About the role

In the shadow of Camelback Mountain, théa, named after the goddess of light, serves as a rooftop haven where guests can indulge in Mediterranean cuisine and extravagant moments. Alongside its standout menu, théa boasts a classic, yet unexpected cocktail program and one of the country’s largest rosé collections. With breathtaking views, both indoors and on the patio, and lively DJ energy, théa sets the stage for an unforgettable evening that transports guests to the sun-drenched shores of the Mediterranean.

Responsibilities

• Serve as the lead manager for théa, overseeing all aspects of the restaurant’s operations.
• Develop and execute the restaurant’s concept, vision, and direction, including the food and beverage program, service style and standards, entertainment options, ambiance, and décor.
• Manage daily restaurant operations, ensuring excellent guest experiences, operational efficiency, quality and consistency of food and service, inventory controls, and financial performance.
• Oversee guest reservations, seating arrangements, and private events/banquet functions.
• Foster positive relations with restaurant members, hotel guests, vendors, and staff.

Requirements

• 5+ years of restaurant management experience in a luxury dining environment, preferably in a hotel setting.
• Superb leadership abilities, business acumen, attention to detail, and a passion for providing exceptional hospitality.
• Ability to provide leadership and direction contributing to the success of the hotel through engaging, developing, and mentoring individuals and the restaurant teams.
• Open, curious mind with a desire to deliver a tailored guest experience with a hospitality every time mindset.

Qualifications

• Proven track record of success in managing high-volume, high-end restaurants.
• Experience in developing and implementing successful restaurant concepts and programs.
• Strong interpersonal skills and ability to build and maintain positive relationships with colleagues, guests, and vendors.
• Knowledge of local, state, and federal regulations pertaining to food service and hospitality.
• Ability to manage multiple tasks simultaneously and prioritize effectively.
• Passion for delivering exceptional guest experiences and a commitment to excellence.

Skills

• Leadership and management skills.
• Attention to detail and strong organizational abilities.
• Excellent communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Knowledge of culinary arts and food service operations.

Benefits

• Retirement savings program (with company match).
• Paid time off.

Pay

Competitive rates.

Schedule

Flexible schedule to accommodate the needs of the restaurant and the guest experience.