Mgr Restaurant

About the Role

Plan and manage the restaurant, room service, and other food and beverage outlets to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures, and federal, state, and local regulations while meeting or exceeding financial goals. This position is responsible for the short-term planning and daily operations of the restaurant and room service, and may also manage a lounge or quiet bar.

Recommends promotional ideas and controls budgets for the various areas. Manages associates in the outlets to attract, retain, and motivate employees through hiring, scheduling, training, development, empowerment, coaching, counseling, conducting performance and salary reviews, resolving problems, providing open communications, and recommending discipline or termination as appropriate.

Responsibilities

• Implement company programs (IHC/franchise) and manage operations of the restaurant, room service, and other food and beverage outlets to ensure compliance with SOPs, safety regulations, and federal, state, and local regulations, providing an optimal level of service, quality, and hospitality.
• Forecast, implement, monitor, control, and report on outlet budgets (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue, minimize expenses, and ensure adequate supplies and staff are available for top-quality customer service.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Create, recommend, and implement promotions, displays, buffet presentations, and ideas to capture more in-house guests and a larger share of the local market.
• Monitor and control the maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.

Requirements

• More than two years of post-high school education.
• Two to three full years of full employment in a related position with this company or other organization(s).
• Thorough knowledge of restaurant/hotel practices and procedures to perform non-repetitive analytical work.
• Knowledge of policies and procedures with the ability to determine course of action based on guidelines.

Skills

• Supervision and management communication skills.
• Ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make decisions guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters, interpreting instructions from superiors.
• Excellent vision for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules.
• Excellent oral communication for interacting with guests and associates, issuing instructions, and communicating policies.
• Strong comprehension for reading and implementing policies and procedures, writing schedules, and reading forecasts and SOPs.
• Knowledge of chemicals/agents for training purposes.

Physical Demands

• Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes daily (20–40 lbs).
• Bending to pick up dropped items, assist in serving food, or retrieve supplies (no kneeling required).
• Mobility covering 95% of shift across all outlet areas for supervision.
• Continuous standing to assist at the hostess station, with minimal stationary standing.
• Climbing stairs varies by location.
• No driving required.

Work Environment

• 95% of workday spent indoors.
• Temperatures may exceed 100 degrees when working at locations with outside dining facilities or assisting in the kitchen.