Restaurant Manager

BENEFITS

• Competitive Salary
• Health, Dental, Vision, Life Insurance
• Other supplemental options
• 401k with employer MATCH
• Paid PTO
• Uniforms Provided for most positions
• Team Member Hotel Discount Program

ESSENTIAL FUNCTIONS

• Able to uphold The Company and Brand standards, policies and procedures and hold all staff members accountable for same.
• Able to organize and prioritize all work assignments and delegate work to the appropriate staff members.
• Able to direct service on the floor, embracing, articulating, and reflecting the culture of the hotel and brand and follow-up where necessary.
• Create staff schedule to ensure proper staffing
• Track stock levels of foods, supplies and equipment, forecast needs and oversee ordering
• Manage budgets and cost control methods to minimize expenses
• Maintain applicable safety programs for the restaurant, employees, and guests.
• Ensure employee appearance appropriately reflects the company image.
• Influence the team to embrace, articulate, and reflect our Core Values.
• Possess complete knowledge and enforcement of all food and beverage menus – including ingredients, preparation methods, and presentation.
• Possess complete knowledge of all Hospitality Standards.
• Practice and ensure compliance with proper cash handling and operation of the point-of-sale system.
• Attend all meetings as required.
• Display and teach professional service techniques and ensure same.
• Hire, train and manage restaurant team members
• Ensure clean, safe and orderly work areas for employees and guests.
• Ensure that all cashier functions, after-shift status forms and cover counts are performed adequately and correctly.
• Ensure completion of all F&B and general storeroom requisitions for Restaurant(s) and In-Room Dining (if applicable)
• Ensure that In-Room Dining service and tray removal times are within the established guidelines.
• Conduct daily pre-shift meetings at all meal periods.
• Address customer needs, comments and concerns
• Communicate on financial performance, inventory and personnel
• Ensure that a step of service is stressed at every pre-shift meeting.
• Ensure that the reservation system is functioning for maximum efficiency.

Specific Job Knowledge, Skills and Abilities

• Ability to apply commonsense understanding to carry out instructions given.
• Strong leadership skills, interpersonal skills, excellent English language verbal and written communication skills, listening skills, follow up and follow through ability, basic math skills, strong organization skills, ability to multi-task, team builder, proven track record of increasing experience and responsibility.
• The ability to manage cost.
• Organized and detailed oriented.
• Comfortable with setting priorities and delegating tasks.

PHYSICAL DEMANDS

• While performing the duties of this job, the employee will be required to stand for long periods of time on hard surface; using arms, hands and legs repetitively; handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl
• The employee is frequently required to walk, balance, talk, hear and smell
• Must be able to work with cleaning chemicals, warm temperature and able to work with all food products
• Must regularly be able to carry and balance up to 25 pounds without assistance
• Must be capable of effectively using close vision, distance vision, color vision and sense of smell
• Able to operate in mentally and physically stressful situations

Qualifications Standards

• Required to have current food handler’s card and alcohol service certifications as required by federal/state/local laws.
• Three to five years’ experience in the hospitality industry in food and beverage where the experience is heavily guest-focused preferred.
• High School education is required or GED.
• Bachelor’s degree in Hospitality preferred.
• Working knowledge of general restaurant operations.