The Restaurant Manager is responsible for overseeing the successful operation and administration of all restaurant related departments to include: all restaurants, bar/lounges, and room service outlets. The Restaurant Manager must help ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The Restaurant Manager is responsible for ensuring that all food, beverage and culinary operations are carried out professionally, to standards and at the highest level of service.
The Restaurant Manager is responsible for the successful operation and administration of the food Restaurant Department to include the Restaurant, Room Service and bar/lounge.
The Restaurant Manager must ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time.
The Restaurant Manager is responsible for ensuring that all restaurant operations are carried out professionally, to standards and at the highest level of service.
The Restaurant Manager will achieve desired outcomes through the creation, development and maintenance of a competent, motivated and empowered staff.
The Restaurant Manager will effectively lead, train, coach, motivate, engage and provide feedback to the restaurant staff on a daily basis.
The Restaurant Manager will serve as the department liaison to all other hotel departments.
Education & Experience:Work with members of the food and beverage team in menu planning and development. Drive restaurant revenues through marketing, promotion and up selling efforts. Effectively manage food and beverage budget. Investigate and resolve complaints regarding food quality, service, or accommodations. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Monitor food portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Schedule staff hours and assign duties. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. Establish standards for personnel performance and customer service. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Perform service tasks such as clearing tables, and serving food and drinks when necessary. Maintain food and equipment inventories, and keep inventory records. Help to organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining, room service and lounge facilities. Order and purchase equipment and supplies. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs, etc. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. Monitor employee and patron activities to ensure liquor regulations are obeyed. Greet guests, escort them to their seats, and present them with menus and wine lists. Take dining reservations. Compile and balance cash receipts at the end of the day or shift. Train workers in service, sanitation, and safety procedures. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel. Bachelor's degree in a related field from an accredited university/college or culinary school plus at least three (3) years of related experience; or high school diploma or equivalent plus at least five (5) years of related experience; or any equivalent combination of education and experience that provides the above skills, knowledge and abilities. Computer Skills: Basic computer skills needed. Familiarity with Microsoft Office preferred. Experience with hotel restaurant systems such as MICROS is required. Perform other duties as assigned.