What are the responsibilities and job description for the Restaurant Manager position at Carter Hospitality Group?
Located in Johnson City, Texas, Carter Creek Winery Resort & Spa offers authentic Texan hospitality. In addition to a premiere winery inspired by a founding family of Texas Wine Country, the Carter Creek Winery Resort & Spa features a Restaurant/Brewery along with banquets and other special events to create a blend of dining experiences. Carter Creek Winery Resort & Spa is operated by the Carter Hospitality Group with 20 years of experience in the hospitality field.
For more information, visit https://www.cartercreek.com.
SUMMARY: Manages and directs restaurant operations and activities to ensure effective and profitable operation and growth.
ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
- Controls the sales and profitability of the restaurant.
- Manages and oversees the entire restaurant operation including food and beverage, FOH, and works with Kitchen staff.
- Establishes and monitors standards for restaurant including but not limited to personnel administration and performance, service to patrons, advertising and publicity.
- Establishes and maintains effective revenue management techniques to maximize restaurant revenues; reviews and analyzes financial statements.
- Develops, implements and monitors restaurant budget; oversees all restaurant accounting functions.
- Monitors overall condition of restaurant, public areas and outside grounds; ensures that deficiencies are rectified.
- Maintains visibility and accessibility to patrons, staff and vendors; maintains effective communication with all staff to ensure the restaurant is performing at established standards.
- Ensures that patrons' needs are fulfilled and their dining experience is as pleasurable as possible; responds to guest feedback, including complaints/problems.
- Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.
- Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, bar stock, and production time as available through Point-of-Sale system.
- Possesses and maintains thorough understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure restaurant remains current.
- Possesses and maintains thorough knowledge of all beverage selections available and menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.
- Prepare accurate and timely reports as required. Reports determined as they become available.
- Ensures all food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures
- Interfaces with the Executive Chef to plan menus and pricing, review daily specials and 86'd items, and develop menu preparation and implementation.
- Assist staff with job functions as needed to ensure optimum service to all guests.
- Hires, trains, supervises, coaches, counsels, disciplines, motivates and develops restaurant staff; manages schedules and workflow; provides day to day guidance and oversight of subordinates.
- Keep up to date on the overall activities of the team, identifying problem areas and taking corrective actions.
- Performs other duties as assigned by manager.
JOB KNOWLEDGE:
- At least 2 years of related experience or equivalent
- Previous restaurant experience required.
- In depth knowledge of Food Handling, Food Health and Safety regulations.
- Excellent customer service relations, written and oral communication skills.
- Must be able to stand a full shift, walk, sit, stoop, bend and occasionally lift up to 75 pounds.
- Computer skills to include Word, Excel and Outlook
CERTIFICATE REQUIREMENTS: Must be current upon hire and maintained for duration of employment.
- TABC Certification
- Food Safety Manager Certification
WORKING CONDITIONS: Works indoors and outdoors throughout shift. Bi-level structures. Extensive facility. Well lit room. Minimal exposure to hazardous substances and fumes. Regularly exposed to sharp objects, slippery floors, steam, humidity and hot and cold temperatures. Noise level is moderate to high. Possible exposure to blood-borne pathogens.
PHYSICAL/MENTAL DEMANDS: Regularly required to stand the entire shift. Frequently required to use hands or fingers, walk, sit, stoop, bend, and reach with hands and arms. Must occasionally lift and/or move up to 75 pounds. Calculate figures and amounts. Coordinate multiple tasks simultaneously. Collect, interpret, and/or analyze complex data and information. Understand and respond to a diverse population.
BENEFITS (Full-time):
- 401(k)
- 401(k) matching
- Dental insurance
- Employee assistance program
- Employee discounts
- Flexible spending account
- Health insurance
- Life insurance
- Paid time off
- Referral program
- Tuition reimbursement
- Vision insurance
SCHEDULE:
- Must be available to work all shifts including weekends and holidays.
Salary : $50,000 - $55,000
