Restaurant Manager

About the Role

The Restaurant Manager is responsible for ensuring attentive, friendly, courteous, and efficient service in all Food & Beverage (F&B) outlets, Room Service, and Lounges while maintaining adherence to budgeted payroll and overhead costs. This role also focuses on improving sales revenues for the Restaurant, Room Service, and Lounge to exceed budgeted targets. Exempt associates are expected to work as much of each workday as necessary to complete their job responsibilities.

Responsibilities

• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Maintain regular attendance in compliance with company standards and scheduling needs.
• Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag.
• Comply with company standards and regulations to encourage safe and efficient hotel operations, including relevant certifications (e.g., Food Handlers, Alcohol Awareness, CPR, and First Aid).
• Maintain a warm and friendly demeanor at all times.
• Be familiar with the hotel’s organization and the function of each department.
• Ensure training of all F&B personnel using the steps to effective training according to company standards.
• Maintain follow-through of all guest requests, problems, complaints, and/or accidents in the Restaurant, Room Service, or Lounge.
• Motivate, coach, counsel, and discipline all F&B personnel according to company Standard Operating Procedures (S.O.P.'s).
• Review F&B staff’s worked hours for payroll compilation and submit to Accounting on a timely basis.
• Develop a manager as assigned by the Corporate Office, including sign-off on all competencies and assisting in their placement.
• Attend weekly staff meetings and provide training on a rotational basis.
• Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s.
• Prepare employee shift schedules according to business forecasts, payroll budget guidelines, and productivity requirements.
• Present the schedule with the Wage Progress Report to the General Manager (G.M.) and/or Director of Food & Beverage weekly.
• Ensure wage progress and productivity reports are completed accurately and on time.
• Conduct all 90-day and annual employee performance appraisals according to company S.O.P.'s.
• Ensure implementation of all company policies and house rules.
• Assist in developing and implementing Food and Beverage promotional ideas.
• Ensure all beverage costs are maintained to meet budget.
• Focus the F&B Department on contributing to guest service scores.
• Ensure compliance with company training standards.
• Maintain company S.O.P.'s regarding purchase orders, vouchering of invoices, and checkbook accounting.
• Develop, initiate, and promote sales programs, including upselling, for all service personnel.
• Ensure the company’s service standards are maintained throughout the Food and Beverage/Banquet Department.
• Participate in required Manager on Duty (M.O.D.) coverage as scheduled.
• Initiate all necessary F&B-related reports according to company standards.
• Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.
• Ensure F&B employees are attentive, friendly, helpful, and courteous to guests and colleagues.
• Conduct quarterly operating equipment inventory, evaluate pars, and plan purchases.
• Maintain all company S.O.P.'s concerning credit policies.
• React to negative trends in the marketplace by implementing food and beverage promotions.
• Organize and conduct monthly department meetings with restaurant and lounge staff, and weekly F&B meetings.
• Conduct beverage purchasing and monthly beverage inventories and reconciliations as needed.
• Purchase Food & Beverage operating equipment as needed.
• Ensure the quality and presentation of all food products meet company standards.
• Maintain a professional working relationship and promote open communication with managers, employees, and other departments.
• Oversee the operations of the Banquet department.
• Use the hotel’s Point of Sale (P.O.S.) system to print and analyze reports.
• Establish and maintain a key control system.
• Complete monthly menu analysis and submit to the Corporate Office.
• Monitor and follow up on all Food and Beverage cash overages and shortages.
• Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.
• Maintain an organized and comprehensive filing system for purchases, vouchering, schedules, forecasts, reports, and tracking logs.
• Complete all required correspondence in a timely and efficient manner.
• Attend monthly all-employee meetings and any other functions required by management.
• Maintain close communication links with all employees and provide a motivating influence.
• Ensure a high level of positive communication between the Food & Beverage and Food Production staffs.
• Perform P.O.S. changes in menus or adjustments to server assignments as necessary.
• Handle 'Lost and Found' items according to company standards.
• Maintain required pars of all stock.
• Review food sales for accuracy daily.
• Perform any other duties as requested by the General Manager or Director of Food & Beverage.