The Kenyon Inn is seeking to fill the position of Restaurant Manager. As the Restaurant Manager at the Kenyon Inn and Restaurant, you will play a crucial role in ensuring a seamless dining experience for our guests.

Your responsibilities will include overseeing the day-to-day operations of both the front of the house and kitchen, supervising both areas and maintaining excellent customer service.

Responsibilities :

Kitchen and Dining Room Management

• Maintain a high level of customer service at all times.
• Respond to customer complaints or issues professionally and promptly.
• Ensure efficient management of reservations and seating.
• Train and Supervise front-of-house staff including servers, hostesses, and front desk.
• Keep restaurant clean, organized and well-maintained.
• Work closely with kitchen staff to ensure food is prepared and served correctly and in a timely manner.
• Schedule both kitchen and front of house shifts.
• Assist in the development and adherence to budgets.
• Price menu items.
• Train kitchen staff : Provide guidance on food prep techniques and and plating.
• Maintain sanitation and safety standards : Keep kitchen clean and safe.
• With the assistance of the General Manager and Head Chef, oversee all facets of the daily operations of the restaurant and, in particular any in-house catering functions for Kenyon College, Corporate clients and private parties.
• Includes but not limited to : 1) Assuring that dining room is open for operation during all scheduled hours of operation;

2) Assure security of restaurant and bar inventory and supplies - submit count to General Manager; 3) work with General Manager to produce a profit and loss statement to ensure that food and labor cost are within reason according to the budget.

Other Duties :

• Assist General Manager in operation of hotel.
• Work with the General Manager to coordinate special events.
• Assist in training front desk staff on restaurant reservations and large party bookings.

Requirements and Skills :

• Proven work experience : Minimum of 3 years experience as a Kitchen Manager, Restaurant Manager or Head Chef.
• Menu Planning and ingredient ordering : Hands-on experience with planning menus and ordering ingredients.
• Kitchen / Dining Room sanitation and safety regulations : Knowledge of health and safety guidelines.
• Excellent organizational skills : Ability to manage a face-paced kitchen and fine dining environment.
• Conflict management skills : Handle any conflicts that may arise.
• Availability : Must be able to work a flexible schedule, including evenings, weekends and holidays.
• Culinary school certification or Restaurant Management Degree (preferred) .
• Additional Duties as assigned by General Manager.

Last updated : 2024-05-31