Oversee the function of all food and beverage outlets to ensure excellent customer service and maximize revenue and profits.

• Work with the individual outlet managers concerning food and beverage quality, service, cleanliness, merchandizing and promotions.
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet.
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
• Schedule and direct staff in their work assignments.
• Interact positively with customers promoting hotel facilities and services.
• Resolve problems to the satisfaction of involved parties.
• Organize special events in the restaurant such as receptions.
• Maintain communication with all departments to ensure customer service needs are met.
• Develop, implement, and change menu items on an as-needed basis.
• Move throughout facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.
• Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of outlet to support overall hotel operation.
• Control payroll and equipment costs (minimizing loss and misuse).
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
• Evaluate cost effectiveness of all aspects of operation.
• Develop and implement cost saving and profit enhancing measures.
• Review, prepare and update forecasts as needed.
• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
• Assist managers in training and development of staff in order to provide most positive customer service and employee well being.
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Responsible for In-Room-Dining administration.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Computer proficiency in order to prepare budgets, forecasts, etc.
• Monitor outlet activity and trouble shoot as needed.
• Assist Chef with tastings, plate presentations, etc.
• Attend outside as well as internal promotions, meetings, or training to remain current with food and beverage knowledge.

High school or equivalent education required. Bachelor’s Degree preferred. Minimum of three years food and beverage service background and with at least one-year restaurant management required.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written. 
• Must possess basic computational ability.
• Must possess basic computer skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
• Considerable skill in complex mathematical calculations.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to diffuse anger, collect accurate information, and resolve conflicts.

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. 
• Ability to distinguish product quality, taste, texture and presentation and observe preparation.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
• Must be able to exert well-paced ability to reach different outlets and other departments of the hotel on a timely basis.
• Must be able to lift up to 15 lbs. occasionally.
• May be required to lift trays of food or food items weighing up to 30 lbs.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. 
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions
• Oversee the function of all food and beverage outlets to ensure excellent customer service and maximize revenue and profits.

Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, and part-time employees after working 1000 total hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.