Restaurant Manager

Job Overview

Directs and organizes the activities of all front of house in Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

Provide a broad spectrum of leadership including, food marketing, business management, kitchen operation, quality assurance, menu development, purchasing, and sanitation.

Ideal Candidate

The ideal candidate will have at least 3 years of hands-on leadership experience in a full-service three meal restaurant. The candidate should have a strong understanding of food, wine, beer, and spirits management. The most competitive candidates possess excellent leadership skills including strategic thinking, communication, training, team building and mentoring. This position requires a complete understanding of financial statements, budgeting, forecasting and the ability to adjust operations based on data analyses. Past experience must demonstrate the ability to exceed guest expectations, develop and execute operational strategies, build strong cross-functional teams, manage costs, and utilize critical thinking in order to meet and exceed financial goals.

Duties and Responsibilities

· Practice kindness and treat others the way they should be treated.

· Work smart and understand the most critical functions of your role.

· Admit mistakes, embrace opportunities, and seek personal growth.

· Commit to excellence, innovation, and fun.

· Encourage and understand others at a meaningful level.

· Communicate goals, direction, and strategy in a clear and respectful manner.

· Recruit quality direct reports with a focus on long-term retention and promotion.

· Equip direct reports with tools, education, and support that grows their operational understanding and furthers their personal development.

· Assist direct reports with cultivation of long-term hiring and retention strategies for their respective outlets.

· Build and maintain rapport with associates and clients. Provide meaningful performance feedback and turn employee or guest insights into executable actions that improve operations and guest experience.

· Ensure that all appropriate systems and controls are in place to produce accurate daily and monthly financial reports and understand how to adjust operations in relation to those reports in real-time.

· Accept overall responsibility for the financial success of each outlet within the property, including budgeting, forecasting, development, preparation, execution and monitoring of financial strategies.

· Oversee day-to-day operations. Physically inspect the property on a daily basis, monitoring cost controls, property condition, cleanliness of product and service throughout the property’s food and beverage outlets. Guide purchases and develop inventory control processes.

· Provide oversight of all revenue centers while focusing on the maintenance and improvement of established costs and quality standards, growth of a sustainable and agile profit mix strategy

· Protect the hotel and its assets through enforcing and maintaining a preventive maintenance program, resulting in employee and guest safety, orderly operations, excellent appearance, compliance with brand and legislative standards.

· Foster mutually beneficial relationships with the local community, vendors, and industry organizations

· Willingness to learn, implement, and maintain continuous improvement methods.

· Comfortability in a highly adaptive and flexible environment

Other

· Regular attendance in conformance with the standards, which may be established by the hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

· Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

· Upon employment, all employees are required to fully comply with the hotel’s rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

· Participate in Manager on Duty coverage requiring constant monitoring throughout hotel and troubleshooting problems.

· Operate word processing program in computer.

· Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

· Additional duties as necessary and assigned.

Specific Job Knowledge, Skills, and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities.

· Must be able to speak, read, write and understand the English language.

· Must be able to read and write to facilitate the communication process.

· Requires good communication skills, both verbal and written.

· Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.

· Ability to access and accurately input information using a moderately complex computer system.

· Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.

Physical Demands

· Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

· Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

· Ability to distinguish product quality, taste, texture and presentation and observe preparation.

· Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

· Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

· Must be able to lift up to 50 lbs. occasionally.

· May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.

· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

· Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.

· Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

· Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

· Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

· Requires manual dexterity to use and operate all necessary equipment.

· Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, photocopiers, dolly and other office equipment as needed.

Education

· High school or equivalent education required. Bachelor’s degree preferred.

· Experience at least 3 years of leadership experience in overall Food & Beverage operation as well as management experience. Culinary, sales and service background preferred.

· Ability to obtain and/or maintain any government required licenses, certificates or permits.

· Must have a valid driver’s license and be able to meet company MVR requirements.

· All employees must maintain a neat, clean and well-groomed appearance by hotel standards.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Type: Full-time

Pay: $65,000.00 per year

Benefits:

• Employee discount
• Flexible schedule

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location: In person