Restaurant Manager - Seasonal

Principle Responsibilities and Position Purpose

The Boat Club Manager oversees all aspects of the Boat Club, Lounge and Tiki. They are also responsible for all aspects of supervision of the staff including hiring, training, coaching, disciplining, and reviewing staff. They must meet all goals set forth by budgeting to sustain a profitable department and work closely with the other departments such as Front Desk, Reservations, Sales & Catering and must attend all necessary meetings to ensure the knowledge needed to perform this task.

Main Duties and Responsibilities

• Interviewing, selecting, training, supervising, counseling, and disciplining staff.
• Supervise the floor during meal periods to ensure that all standards and steps of service are met through all guest interactions.
• Ensure that checklists, requisitions, and proper opening and closing functions are completed each shift.
• Communicate effectively, both verbally and in writing, to provide clear directions to the staff.
• Observe performance and encourage improvement where necessary.
• Ensure staffing levels for the restaurant and bar are accurate based on hotel occupancy and outlet business levels.
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, i.e. Specials, 86’d items, groups in-house, reservations, etc.
• Interact positively with customers promoting hotel facilities and services.
• Resolve problems to the satisfaction of the guests.
• Answer telephones in a clear voice, coordinate, and document reservations.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Verify temperatures, judge appearance, taste of products, and check preparation methods to determine quality.
• Attend all mandatory meetings including but not limited to weekly F&B meetings, staff meetings, and training.
• Utilize computer/POS to input and retrieve necessary data to accurately monitor labor cost.
• Maintain cleanliness of outlets daily.
• Work closely with Outlet Manager and Bar Manager in monthly beverage inventory and quarterly china/glass/silver/linen inventory.
• Aid in planning and setting up special events such as Mother’s Day, Easter, Father’s Day, Thanksgiving, Christmas, New Years, etc.

Specific Job Knowledge, Skills And Abilities

• Thorough knowledge of Food & Beverage outlet operations including food, beverage, supervisory, service techniques and guest interaction.
• Considerable skill in math and determining percentages associated with beverage cost, food cost, labor cost, budget, and forecasting.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to accomplish necessary tasks on a computer.
• Knowledge of food & beverage operations and products, basic drink service and supervisory knowledge.

Qualification Standards

• Preference for previous experience.
• Experience/ Licenses Or Certificates: Any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
• High School graduate or equivalent required.
• Minimum of 2 years’ experience in a restaurant or related field.