Restaurant Manager

Summary: The Restaurant Manager works with the organizations full service and select service hotel assets food and beverage strategy to maximize the value of the company’s investments. The Restaurant Manager will ensure that the daily operation of the food and beverage department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels taking responsibility for the Food & Beverage Department in absence of the Food & Beverage General Manager.

Duties and Responsibilities include the following. Other duties may be assigned.

• Develop new menu service standards.
• Oversee the selection, purchasing, and usage of all restaurants supplies and equipment.
• Assists in developing the annual restaurant budget and business plan and manages by that budget and business plan.
• Assists in implementing and monitoring internal controls for the restaurant.
• Orders food and beverage for all banquet events and distributes supply accordingly.
• Create a suitable training program for staff and conducts educational staff tastings.
• Conducts month end inventory and maintains orderly storage areas.
• Manage the work of others which includes, assisting the General Manager with recruiting, hiring, training, scheduling and performance reviews of the Food & Beverage staff.
• Supervise the service staff on the floor during all meal periods, ensuring food and service standards are maintained, maintaining reservation system, managing new staff orientation, and coaching existing staff.
• Conduct daily pre-shift meetings and communicate pertinent information on the daily business activities.
• Direct the service personnel to serve newly seated members and guests; and check back with the table to provide additional services. Circulate the dining room regularly to ensure member/guest satisfaction.
• Resolve any member/guest complaints immediately and professionally. Communicate all service issues to the General Manager.
• Maintain control of employee uniforms, ensuring that employee wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees.
• Set-up and break-down banquet tables, chairs, head tables, display tables, theme decorations and other equipment, as requested per Banquet Event Order. Ensure the cleanliness and proper set up of dining room, meeting and banquet rooms, and other dining areas and check maintenance of all equipment in these areas.
• Troubleshoot and address performance issues relating to staff, menus, equipment and point of sale.
• Ensure quantity levels of food and beverage products and maintain quality standards in production, services facilities, and to member/guest satisfaction. Train all employees on procedures and ensure staff maintains those standards.
• Assist in developing and maintaining training programs that exceed member/guest expectations and service standards outlined in the concept document.
• Performs other duties as assigned.

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.

Language Ability:

Ability to read, write and communicate effectively. Ability to respond to common inquiries or complaints from customers and guests, staff, regulatory agencies, or members of the business community. Ability to effectively present information to top management and/or public groups.

Math Ability:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic mathematical concepts.

Reasoning Ability:

Ability to define problems, collect data, establish facts, and draw valid conclusions.

Computer Skills:

To perform this job successfully, an individual should have knowledge of Microsoft Word, Microsoft Excel, Microsoft Outlook, Toast POS system and other hospitality platforms.

Education/Experience:

Associate degree (A.A.) from two-year college or university; and at least three years related experience and/or training; or equivalent combination of education and experience.

Specialized Training:

• Restaurant Training
• Food & Beverage Training
• Hotel Industry Training
• Management and training

Certificates and Licenses:

Food handling and responsible beverage service certification

Knowledge, Skills, and Other Abilities:

• Time management skills
• Oral and written communication skills
• Organization skills
• Professionalism
• Self-motivated
• Goal oriented

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, walk, sit, use hands, and talk or hear. The employee is frequently required to reach with hands and arms. The employee is occasionally required to climb or balance, stoop, kneel, crouch or crawl, and taste or smell. The employee must be able to withstand intermittent periods of time in hot and cold environments. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision.

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 to high.