Alter Ego Restaurant Manager

Job Summary

The purpose of the Alter Ego Restaurant Manager is to oversee, control, and administer the operations of the restaurant while maintaining standards.

Essential Job Functions

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Ensures that each guest receives outstanding guest service by providing a guest friendly environment which includes greeting and acknowledging every guest, maintaining outstanding standards, solid product knowledge, and all other components of guest service.
• Maintains a favorable working relationship with all company associates to foster and promote a positive working environment.
• Work in a fast-paced and customer service-oriented environment, perform duties under pressure and meet deadlines in a timely manner.
• Attend BEO, staff, and department meetings.
• Analyze and monitor day-to-day operation reports, monthly and yearly financial statements, and labor costs.
• Perform special projects as assigned by GM and/or F&B Director
• Handle planning and execution of hotel sponsored events as required.
• Taste food and beverage products to ensure quality and consistency.
• Market ideas and promotions in the department.
• Monitor F&B POS systems and report any discrepancies or system outages.
• Support the entire food and beverage operation including supervising other areas if necessary, handling special projects, and running promotions.
• Effectively control the flow of customers and the interaction between the front and back of house throughout service.
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies, and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
• Ensure team members consistently maintain brand standards and high levels of customer service.
• Handle all customer inquires in an appropriate and professional manner.
• Maintain outlet scheduling and payroll.
• Organize and conduct pre-shift meetings communicating pertinent information to the staff such as house count, daily specials, service training, and menu changes.
• Ensure cleanliness and workplace safety in the department.
• Adhere to all company policies and procedures.
• Follows safety rules and procedures.
• Knows property emergency response procedures and equipment.
• Perform any related duties as requested by manager.
  
  

Knowledge, Skills, And Abilities

• Thorough knowledge of food outlet operations including food and beverage, supervisory aspects, service techniques, and guest interaction.
• Knowledge of all state, federal, and corporate liquor regulations pertaining to serving alcoholic beverages.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to operate equipment such as bar taps, coffee makers, and dishwashers.
• Minimum 2-3 years F&B or hotel experience in a leadership role.
  
  

Physical Demands

• Ability to transport up to 30 lbs through a crowded room on a continuous basis.
• Constant standing and walking required.
• Frequent bending, stooping, twisting, reaching, and walking required.