Restaurant Manager

Duties/Responsibilities

• Management and execution of day-to-day front-of-the-house and back-of-the-house food and beverage operations for a boutique hotel, including bar and banquet events
• Financial responsibility for food and beverage operations, including oversight of pricing and procurement of supplies and management of costs
• Oversight of the restaurant interior, and all fixtures, furnishings and equipment as it pertains to food and beverage operations
• Hiring, training, scheduling, management of staff members
• Prepping, preparing, and cooking menu items
• Ordering all needed food, beverages, and kitchen supplies
• Oversee event setup, service execution, and post-event breakdown
• Maintain cleanliness of kitchen and front of the house areas
• Management of operations to ensure compliance with ABC laws, Health Department requirements and safe food practices
• Enforcement of company policies and procedures
• Other tasks as necessary to ensure successful operations

Requirements

• Team player who has strong leadership skills
• Strong problem-solving and decision-making skills
• Excellent interpersonal skills and ability to interact with different types of personalities and across departmental lines (orally and in writing)
• Entrepreneurial mindset with ability to work under pressure, manage emergency situations, and prioritize projects
• Track record in effectively managing, motivating, developing, and retaining team members
• Technical awareness of hotel food and beverage operations, departments and job functions, along with the business and market
• Sensitivity to guest satisfaction, with a keen attention to exceeding guest expectations even in stressful situations
• Ability to maintain a friendly, positive and professional outlook in a fast paced environment
• Proficient with POS systems, Hotel Property Management Systems, Microsoft Windows, Word, and Excel
• Willingness to maintain a flexible schedule, including working long hours, irregular shifts, and on weekends and holidays
• Working knowledge of employment, alcoholic beverage control, health, and safety laws and regulations to ensure compliance
• ServSafe Certification

Qualifications

• High school diploma or equivalent
• 5 years of previous restaurant or related management experience
• Deep experience in front and back of the house food and beverage operations

Skills

• Strong attention to detail
• Good follow through and communication skills

Benefits

• Competitive Compensation
• Health, dental and vision insurance
• 401(k) plan
• FSA
• disability and life insurance

Pay

Competitive Compensation

Schedule

Full-time position which will require work on weekends, nights and holidays.

Benefits

• Health, dental and vision insurance
• 401(k) plan
• FSA
• disability and life insurance