Job Duties:

• To establish and maintain dining room policies and procedures, including service style, to ensure professional standards of restaurant operation.
• Directly manage restaurant staff including, but not limited to hiring, training, scheduling, supporting, disciplining and terminating employees directly accountable to this position.
• To understand and respond to all guest needs and requests in a timely and professional manner.
• To continually interact with guests to ensure professional, personalized service throughout their meal.
• Lead the restaurant team to maintain high levels of productivity and morale.
• Assist in the preparation of the annual budget, according to the specifications set forth by the General Manager with the assistance of the property Controller.
• To participate in the coordination of the restaurant marketing, public relations and advertising for food and beverage.
• Partner with the Culinary Team on improving and implementing menu enhancements.
• To control beverage inventory, variety and cost to maintain adequate supply, quality and profitability.
• To follow all specified procedures to properly open and close the outlets, including handling bar keys, running POS reports and performing all necessary side work.
• To continually monitor and control outlet expenditures and payroll to ensure that operational standards are met while maintaining annual budget.
• Train staff on all SOPs and ensure there is understanding and compliance.
• To execute monthly reports tracking covers, revenues and costs.
• To execute departmental inventories and establish purchasing guidelines.
• To properly document Personnel/Payroll transactions, as directed.
• To design, implement and coordinate consistent service levels.
• To regularly review all food and beverage pricing and to identify all yield management revenue opportunities.
• To promote and comply with all company policies and procedures.
• Conduct monthly departmental staff meetings.
• To immediately report all suspicious occurrences and hazardous conditions.
• To maintain the cleanliness and safety of work areas at all times.
• Focus on safety and the following of safe work practices by yourself and those under your direction. Including compliance with company safety standards, and state and local regulations that pertain to your department.
• To attend all mandatory meetings as directed.
• To perform other tasks, including cross-training, as directed.

• Fluency in English (verbal and written) is required.
• Bi-lingual in Spanish
• Must have High school diploma or equivalent.
• Must have a minimum three years’ experience in similar position in an establishment of comparable quality. 
• Familiar with OSHA, SB198, local Department of Health regulations, state liquor laws and relevant current laws governing handling of hazardous substance.
• Must have thorough knowledge of all aspects of restaurant and bar operations and budgets, and have an overall knowledge of foods and beverages, and service standards and procedures. 

• Excellent interpersonal skills and the ability to work well with co-workers and the public.
• Demonstrated ability to train staff and ensure high standards of customer service.
• Possess a courteous, friendly and professional manner. 
• Strong written and verbal communication skills.
• Good team player.
• Ability to effectively manage staff to maintain a high level of morale and productivity.
• Must be organized, efficient and meet high quality standards for service.

Essential Physical Abilities:

• Occasionally required to handle and move objects weighing up to 40 lbs. over short distances. 
• Must be able to work well under pressure. 
• Flexibility required to work long, sometimes irregular hours.

• 401K program with company match.
• Health, vision, dental, and life insurance options
• Personal, Sick and Holiday time
• Employee discount for stays at hotels within Sightline Hospitality’s expanding portfolio.