Hotel Food & Beverage Restaurant Manager

Responsibilities

• To consistently ensure the maximum guest satisfaction while dining in the restaurant.
• To conduct pre-meal meetings with service staff on a daily basis.
• To supervise the floor during operation.
• To ensure service personnel follow service protocol including steps of service.
• To monitor timing of guest experience.
• To handle all complaints to the guests' satisfaction.
• To maintain a consistently smooth-running operation.
• To make the Front of the House staff weekly schedule.
• To ensure Kitchen, stewarding and cashier staff are on duty as scheduled.
• To ensure the side-stations are fully stocked with equipment.
• To make sure the beverage machines are functioning properly.
• To ensure station rotation in seating.
• To assist in seating or service of guests as necessary.
• To coordinate all functions in dining room during service.
• To monitor productivity of service staff.
• To monitor and critique the quality and consistency of the food product.
• To make sure special boards and/or descriptions posted accurately.
• To continuously check food quality and presentation coming from kitchen.
• To maintain food displays during service.
• To monitor guest satisfaction and comments regarding food and service.
• To be familiar with clients so that there is constant recognition of all repeat guests.
• To review reservations on a daily basis and check against the VIP list from the front desk.
• To handle all special attention details properly.
• To maintain the physical atmosphere and cleanliness of the restaurant.
• To ensure the staff’s uniforms and appearances meet specifications.
• To make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands.
• To make sure all menus inspected daily by hostess.
• To make sure all equipment in good condition and clean.
• To make sure work areas are being maintained neat, orderly and clean.
• To make sure all lights and music adjusted appropriately for each meal period.
• To contribute to the profitability of the restaurant through cost control effectiveness.
• To constantly perform positive up-selling techniques with service staff.
• To expedite table turnover and table resetting.
• To implement sales promotions and merchandising programs.
• To be familiar with all beverage-related procedures and equipment and assist the cashier when needed.
• To know and adhere to all company policies and procedures.
• To know emergency procedures (including CPR) and work to prevent accidents.
• To be familiar with and enforce all policies related to liquor liability laws.

Qualifications

• Bachelor’s Degree or Equivalent preferred but not required.
• 4 years of experience in a previous Food & Beverage operations leadership role required.
• Flexible schedule including evenings, weekends, and holidays.
• Understanding of financial statements and labor productivity.
• Excellent communication skills.

Physical Requirements

• Must be able to stand and walk for an extended period or for an entire shift.
• Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance.

Working Environment

• Interior of restaurant kitchen and designated bar area, with occasional travel around resort property as needed.
• Exposure to various hazardous chemicals.
• Exposure to food items and beverages.

Tools & Equipment

• MICROS computer and card, telephone, wine key.

Pay

Salary for this position (based on experience): $75,000/year based on experience.

Benefits

• Medical, Dental, Vision and other healthcare benefits.
• Paid Maternity Leave.
• 401k.
• Paid Time Off Accrual.