Restaurant Manager

About the role

The primary responsibility of a Restaurant Manager is to oversee and manage the daily operations of a restaurant, as well as other areas such as the bar/lounge and room service if applicable. The level of responsibility may vary depending on sales volume, the number of meals served, and the complexity of the operation, and may serve as a department head, working collaboratively with the food and beverage management.

Responsibilities

• Supervise and manage the day-to-day activities of the restaurant, bar/lounge, and room service staff.
• Ensure all sanitation standards are met and operations run smoothly.
• Oversee associates, providing guidance, and addressing issues that may arise during peak meal periods.
• Participate actively on the floor during peak meal periods to ensure excellent guest service.
• Train, supervise, and effectively manage associates to ensure unwavering compliance with food & beverage policies and exceptional service standards.
• Uphold impeccable service and sanitation standards, ensuring the restaurant, bar/lounge, and room service areas consistently meet and exceed guest expectations.
• Maintain meticulous adherence to food handling and sanitation regulations, prioritizing the safety and well-being of guests and associates.
• Monitor alcohol beverage service, ensuring full compliance with local laws, and provide thorough training to associates, including TIPS certification.
• Manage beverage purchasing, inventory, and control procedures, fostering a well-trained and efficient team.
• Collaborate with the Chef and managers to develop innovative promotions, tantalizing menu items, and visually stunning presentations.
• Conduct engaging pre-meal briefings, equipping associates with in-depth knowledge of menu items, ingredients, and preparation methods to enhance guest experiences.
• Oversee the entire guest journey from entry to departure, including seamless handling of special events and room service with finesse.
• Ensure associates have a comprehensive understanding of equipment operating procedures and expertly manage the point of sale system for seamless operations.
• Maintain an organized uniform inventory and thoughtfully review staffing levels to balance guest service excellence with operational efficiency.
• Demonstrate strategic decisions in implementing marketing plans and maximizing revenue opportunities while effectively managing budgets.
• Uphold strict standards of cash and liquor control procedures, ensuring adherence by all restaurant associates to maintain integrity and profitability.

Qualifications

• Proven experience in managing a restaurant, bar/lounge, and/or room service operations.
• Strong leadership skills and ability to train, motivate, and manage a team.
• Knowledge of food and beverage policies and exceptional service standards.
• Experience with beverage purchasing, inventory, and control procedures.
• Ability to develop innovative promotions and menu items.
• Effective communication and interpersonal skills.
• Understanding of food handling and sanitation regulations.
• TIPS certification and experience with alcohol beverage service.
• Proficiency in managing the point of sale system.
• Experience with event planning and coordination.
• Ability to handle special events and room service with finesse.

Benefits

• Opportunities for career growth within the PCH Hotels & Resorts portfolio.
• Discounts on hotel, food & beverage, golf, and retail services at all PCH Hotels & Resorts properties.
• Travel discounts through Marriott.
• Tuition reimbursement for continuing education or professional development.

Pay

Compensation is commensurate with experience and qualifications.

Schedule

Part-time schedule available.