Description

POSITION SUMMARY

The Restaurant Manager is responsible for the effective management and direction of the restaurant operation by providing quality service to the guest and excellent leadership to the employees while monitoring cost and inventory to ensure a profitable operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Coordinate and supervise the daily activities of restaurant and bar staff to enforce service standards. Issue verbal and written instructions to the restaurant staff.

• Complete a daily walk through of the restaurant. Report to engineering any items which need repair or maintenance.

• Requisition supplies and equipment when necessary to meet the needs of business. Place orders for supplies and equipment after purchase orders have been approved by department head and finance.

• Ensure food items are prepared to guest specifications by interacting with patrons to gauge satisfaction. Assist in resolving issues of dissatisfaction with the level of service or food served.

• Regularly monitor the payroll budget to ensure labor costs are aligned with the forecast.

• Conduct performance evaluations. Coach and counsel restaurant employees as necessary.

• Assist in seating guests and providing service as needed.

• Regularly conduct restaurant staff meetings for the purpose of keeping the staff informed, to provide training, and to create a positive work environment.

• Prepare the weekly schedule and staff accordingly. Make modifications to meet business demands.

• Review, revise and approve daily payroll reports as needed.

• Regularly inspect restaurant food items to ensure they meet quality and plate presentation standards.

• Works in conjunction with the Director of Food and Beverage to prepare the annual Restaurant Department budget.

• Establish and maintain policies and procedures for the restaurant and the bar.

• Interpret company policy for employees and enforce safety regulations.

• All other duties as assigned by the Supervisor

OTHER

Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel.

Upon employment, all employees are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the facility.

SUPERVISORY RESPONSIBILITIES

Responsible for the overall direction and coordination of the restaurant department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training employees and planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to communicate effectively in English, both verbally and written. The ability to speak Spanish is preferred but not required.

• Must be customer service oriented and have excellent hospitality skills.

• Meets legal age requirement for position.

EDUCATION/EXPERIENCE

• High school diploma is required. 2 to 3 years previous food and beverage and/or restaurant supervisory experience is required.

• Excellent wine knowledge preferred.

• A good working knowledge of Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.).

• Perception and awareness of individual needs, the ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees.

• Excellent organizational, multi-tasking, planning, written and verbal communication skills.

• Work in a fast-paced, busy, and at times, a somewhat stressful environment.

• Maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.

• Able to frequently move freely about the office, sit or stand for long periods and withstand various activities.

• Travel off property when representing the hotel.

• Communicate effectively in English, both in oral and written form.

• Must have excellent interpersonal skills to deal effectively with all business contacts, maintain a professional, neat and well-groomed appearance adhering to company standards.

• Requires the ability to work varied shifts, including nights, weekends and holidays.

CERTIFICATES AND LICENSES

Valid Food Handler Card is required. Certification in the safe service of alcohol is required. CPR/First Aid certification is preferred.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. May be required to work outdoors at times.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand, sit and talk, or hear. The employee is frequently required to walk, use hands to finger, handle, or feel, and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.