Restaurant and Bar Manager

About the role

The Pyramid Restaurant at Fairmont Dallas is seeking a dynamic and experienced Restaurant Manager to oversee all aspects of its operations. The ideal candidate will have a strong background in luxury dining and a proven track record in managing high-volume operations.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, regardless of the time of day.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of: all liquor brands, beers and non-alcoholic selections available in the Restaurant, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices, daily menu specials, 86’d items, dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• P.O.S. and manual system procedures, daily housecount, arrivals/departures, V.I.P.’s, scheduled in-house group activities, locations and times, and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Establish par levels for supplies and equipment.
• Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
• Review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such.
• Periodically check with the Front Desk to review updates on housecount and arrivals.
• Review sales for previous day; resolve discrepancies with Accounting.
• Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Cook staff with work functions to ensure optimum service to guests.
• Answer outlet phone.
• Access all functions of the P.O.S. system.
• Restock journal tape and change ribbons as needed.
• Handle voided checks.
• Aid servers with expediting problem payments.
• Issue manual checks when the system is down and ensure accountability of such.
• Run system closing reports and ensure that all servers' checks are closed before they sign out.
• Ensure all closing duties for staff are completed before staff sign out.
• Conduct a # week formal training program on the required job functions with criteria expected and department orientation with new hires.
• Conduct ongoing training with existing staff.
• Provide feedback to staff on their performance.
• Handle disciplinary problems and counsel employees according to hotel standards.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Respond to all pages by beeper.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering.
• Contact Engineering directly for urgent repairs.
• Document pertinent information in department log book.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming supervisor.

Qualifications

• Prefer College degree.
• High school graduate or vocational training certificate, some college.
• Minimum 18 years of age to serve alcoholic beverages.
• 1-2 years experience as an Assistant Restaurant Manager/Supervisor, preferably a Luxury style restaurant.
• Food handling certification.
• Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, Butler style service).
• Fluency in English both verbally and non-verbally.
• Provide legible communication and direction.
• Previous Culinary training.
• Certification of previous training in liquor, wine and food service.
• Certification of Food Handler Certificate.
• Certification in CPR.
• Compute basic arithmetic.
• Familiarity with food and beverage cost controls.
• Ability to: Enforce Hotel standards, policies and procedures with Restaurant staff, Prioritize and organize work assignments, Delegate work, Direct performance of Restaurant staff and follow up with corrections where needed, Motivate Restaurant staff and maintain a cohesive team, Ascertain Restaurant training needs and provide such training, Be a clear thinker, analyze and resolve problems exercising good judgement, Suggestively sell menu items, beverages and wines, Input and access information into P.O.S. system, Work without direct supervision.

Physical Abilities

• Erect physical effort in transporting up to 20 pounds at one time.
• Endure various physical movements throughout the work areas.
• Reach 3 feet.
• Remain in stationary position for 1-2 hours throughout work shift.

Additional Information

What’s In It For You: Paid time off, Medical, Dental and Vision Insurance, 401K, Complimentary Shift Meal, Employee benefit card offering discounted rates in Accor worldwide, Learning programs through our Academy designed to sharpen your skills, Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21, Career development opportunities with national and international promotion opportunities.