Restaurant Manager, The Park Bistro & Bar

We are seeking a Restaurant Manager to join our Food & Beverage team.

Our Restaurant Manager is responsible to ensure guests receive a dining experience that will exceed their expectations. They provide leadership by promoting team work, and communicating with guests and associates courteously and resolving conflicts or guest issues promptly. They make themselves available to resolve guest issues before patrons leave. They supervise and direct the hourly staff to adhere to all hotel protocols, procedures and standards and manage labor costs in accordance with the annual budget and business plan. They are responsible for the reputation of the restaurant while maintaining the highest standards of food, guest service, health, safety and security for associates and guests. This position will be assigned opening and closing shifts as business demands.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Hire, train and supervise the Restaurant Management staff and conduct performance evaluations and coach and counsel associates as necessary.
• Direct the efforts of the restaurant management staff through effective oral and written communication.
• Plan and direct the functions of administration and planning of the department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage departments.
• Develop, implement and monitor the schedules for the operation of all food & beverage outlets in order to achieve positive results.
• Participate with the managers in the creation of attractive and merchandising menus.
• Implement effective control of food, beverage and labor costs among all F& B departments.
• Assist subordinate managers in establishing and achieving projected profit levels and quality food, service, cleanliness and merchandising standards.
• Develop and/or assist the managers in developing procedures and the operating tools necessary in order to ensure profitability, e.g. budgeting, forecasting purchasing specifications, menu abstracts, food production control, etc. Constantly evaluate the performance of the food and beverage staff.
• Work within approved budget; Develop and implement cost saving measures; contribute to profits and revenue.
• Plan and or administer training and develop programs within the department which will provide well-trained associates at all levels.
• Inspect all Food & Beverage outlets to ensure that equipment and buildings meet requirements of state and local health laws and internal regulations.
• Analyze information concerning the food & beverage operation such as daily food sales, guest capture rate, and food and labor costs.
• Respond to guest complaints accordingly through either verbal or written correspondence.
• Review and approve all food and beverage purchase orders.
• Responsible for preparing the Food & Beverage budget and maintaining cost control of the operation.
• Compile and direct the preparation of all Food & Beverage reports including but not limited to the annual and monthly food and beverage forecasts and sales volumes.
• Input and retrieve information from the computer system for file maintenance, correspondence and preparation of forecasts and the food and beverage budget.
• Inspect and taste prepared foods to maintain quality standards and sanitation regulations.
• Regularly conduct Food & Beverage staff meetings for the purpose of keeping the staff informed, providing training and to create a positive work environment.
• Attend the hotel staff meeting and coordinate with other department heads to ensure smooth operation.
• Establish and maintain policies and procedures for the Food & Beverage Department and interpret company policy for associates and enforce safety regulations.
• Review and sign off bi-weekly payroll
• Interprets company policy to associates and enforces safety regulations.
• All other duties as assigned by the Supervisor

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. Associates with irregular attendance will be subject to disciplinary action up to and including termination.

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel.

Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the facility.

SUPERVISORY RESPONSIBILITIES

This position manages direct reports within the departments. Accordingly, they maintain the authority to hire, transfer, suspend, lay-off, recall, promote, discharge, assign, reward or discipline according to hotel guidelines and departmental policies and procedures.

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.

• Must have extensive knowledge and proven success in food and beverage operations including food and beverage preparation, service standards, guest relations and etiquette.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• The ability to effectively deal with associates, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Able to write Food & Beverage reports, business correspondences, memos and employee performance evaluations.
• Excellent organizational skills.
• Ability to move through a crowded Restaurant to monitor activity.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to read, listen and communicate effectively in English. The ability to speak Spanish is preferred.
• Ability to read and interpret documents such as Banquet Event Orders, safety rules, operating and maintenance instructions and procedure manuals.
• Able to work in a fast paced environment.
• Must be able to work a flexible schedule including evenings, weekends and holidays.
• Meets legal age requirements for the position.

EDUCATION and/or EXPERIENCE

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Bachelor's degree or equivalent is preferred. Two to four years previous Food and Beverage and/or Restaurant supervisory experience is preferred. Excellent wine knowledge is also preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

Certified in the Responsible Service of Alcohol and ServSafe certification required. CPR/First Aid Certification is preferred.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate 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 associate is regularly required to stand. The associate frequently is required to walk, sit; carry, balance use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to stoop, kneel, crouch, or crawl and taste or smell. The associate must frequently lift and/or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This position operates in a hectic restaurant environment that may be noisy and routinely uses standard coffee and drink preparation equipment such as mixers, coffee-makers and espresso machines and general office equipment such as computers, phones, photocopiers, and filing cabinets. The noise level in the work environment varies from usually moderate to loud. The restaurant and bar area may become crowded. . At times may be required to work outdoors in various temperatures. Frequently enter the kitchen/s and maneuver in the kitchen as well as in and around restaurant and banquet tables and seating.

GROOMING

All associates must maintain a neat, clean and well-groomed appearance (specific standards available.)

PAY SCALE

The salary range for this position is $66,600 to $75,000 annually. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, and education.

The Lafayette Park Hotel & Spa is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American’s With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.