Location

Overview

The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of one F&B outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities

• Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
• Oversee all aspects of the daily operation of the hotel’s Event & Room Service operation.
• Supervise all Event & Room Service personnel.
• Respond to guest complaints in a timely manner.
• Read and execute Event Orders
• Schedule and staff events
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Complete and distribute each day’s hospitality function assignment for the next shift (if applicable).
• Monitor and supervise the mini-bar department (if applicable).
• Ensure effective communications between shifts.
• Coordinate and monitor all phases of Loss Prevention in the Event & Room Service operation.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of service.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Oversee preparation, set-up and delivery of amenities.
• Comply with weekly and monthly forecasting procedures.
• Ensure the training of department heads and employees on SOP’s, report preparation and technical job tasks.
• Be involved in and/or conduct departmental and hotel training.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Ensure overall guest satisfaction.

Salary $ 65,00.00 yrly

Qualifications

• At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.