Become Part of the TPG Hotels, Resorts & Marina Team……

TPG Hotels, Resorts & Marina’s is widely recognized as one of the nation’s premier hotel management companies. We are a national operator of hospitality assets across the entire chain scale, from focused-service hotels and lifestyle/resort properties to upper upscale luxury hotels and nautically based hospitality assets. Whether an investment partner or straight third-party operator, we are always operating on behalf of capital partners, and our role as entrusted stewards is to deliver top performance for our guests, investors and to fulfill the brand promise. Joining the Team gives you a rewarding career opportunity with a nationally ranked hospitality management company that focuses on customer satisfaction and personal growth. We pride ourselves in continually seeking motivated team members who believe guest service is the top priority.

We are currently seeking highly motivated hospitality professional with a strong service background for the position of Restaurant Manager to join our team at the beautiful boutique Chatham Wayside Inn in Chatham MA.

Job Description

The Restaurant Manager is a hands-on position that ensures that the restaurant and banquet events meets its service and sales objectives. Supervises and directs the activities of staff to make sure that customers have a pleasant experience through prompt and polite service. They will oversee the entire restaurant and bar including Front and Back of the House staff. This position will work mainly evenings to accommodate dinner hours.

 Additional Job Requirements:

The following are examples only and are not intended to be all-inclusive or restrictive; other duties may be assigned as necessary.

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policy and procedures. 
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Meets restaurant financial objectives by forecasting requirements; monitoring budgets and employee payroll; scheduling expenditures; analyzing variances; initiating corrective actions.
• Responsible for labor, food, and beverage costs.

• Assist with menu planning by consulting with chefs; estimates food costs and profits; adjusts menus.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation; monitoring accuracy of charges.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Assure that all staff members comply to the safe food handling procedures. 
• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Engage customers in positive dialogue to ensure return business; take and resolve any complaints.
• Perform restaurant open and closing activities and organize management of repair and maintenance issues. 
• Oversee balancing of cash bank, cash drawers, and record expenditures. 
• Assure appropriate training to server/bartender staff for accuracy on end of shift cash drops. Manager to sign off on all cash drops or delegate authority Assistant Manager/Supervisor on duty. 
• Manages and monitors inventory and ordering. 
• Understand and be able to fully operate POS system. Assure training of all staff to use POS system.
• Assist with organizing marketing activities such as themed and promotional events on and off site, including special event bookings; working with the GM and Chef to set pricing and staffing.
• Assist with developing and implementing marketing strategies to maximize restaurant revenues.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

Qualifications

Only those candidates that meet the following criteria will be considered:

• Two years’ experience in F&B or Restaurant Management.
• Proven track record of team management, organizational and coaching skills.
• Solid understanding of a la carte and banquet revenue generation.
• Comprehensive knowledge of expense control as it relates to BOH payroll and the forecasting/budgeting of expenses.
• Experience with purchasing and inventory systems.
• Creative menu development skills.
• Strong technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems.
• Team player able to foster relationships with employees and guests.
• Maintain Serve Safe and other required certifications for self and supervisory food & beverage personnel.

Benefits:

Full benefits package included for full-time employees!

• Health, Dental and Vision Insurances
• Disability Insurances
• Supplemental Life Insurances
• Identity Theft Protection
• Flexible Spending Accounts
• 401(k) Retirement Plan with Company Match
• Paid Time Off, Vacation and Holidays
• AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE!

Working Conditions & Physical Effort:

Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment.

EEO/VET/DISABLED