Restaurant Manager

Position Purpose & Summary:

The Restaurant Manager will assist the Food & Beverage Operations Manager in overseeing the complete day-to-day operations of the Resort's Food & Beverage operations. This position is responsible for directing and administering the activities and services of two restaurants and In-Room Dining operations in the continuing effort to deliver outstanding member and guest service and financial profitability. Position will be responsible for facilitating and supporting food and beverage promotions, team member training, participating in appropriate coaching action, promoting a healthy and positive working environment in addition to minimizing the team member turnover rate, and to ensure the applicable policies and procedures of the property are consistently exercised. This position will work directly with the Food & Beverage Operations Manager to monitor the cost and direct the restaurant beverage program. The position will also assist with coordinating and execution of special holiday events, scheduling entertainment, holiday marketing, managing inventories, and assisting with creating packages. The role requires working in a progressive management environment that focuses on providing a consistently high-quality food and beverage service delivery model as the utmost priority in all outlets.

Essential Functions:

• In conjunction with the Food & Beverage Operations Manager, assist in the oversight of the food and beverage restaurant operations by exercising demonstrated knowledge and experience in all aspects of food and beverage management, including culinary, lounge and catering operations, staffing, and close adherence to budget and forecast plans.
• In conjunction with the Executive Chef & Operations Manager provide direction of outlet operations to include, but not limited to, guest service standards and initiatives, beverage selection, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, department management, policy and procedure implementation and enforcement.
• Support the implementation of up-selling techniques to promote outlet food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross-selling products and services property-wide.
• Enable innovation and drive results; provide the vision, leadership, and strategy to inspire team members to deliver exceptional service and drive financial success.
• By exemplifying the highest standards, lead your team to create unique and memorable experiences.
• Foster and promote a cooperative and collaborative working climate, maximizing productivity and team member
• Monitor and develop team member performance to include, but not limited to, training, providing supervision and professional development, conducting counselling and evaluations, and delivering recognition.
• Support the Executive Chef and Food & Beverage Operations Manager on menus and work with Sales to create enticements that capture both in-house guests and members, achieving or beating sales.
• Work with the Food & Beverage Operations Manager to develop, recommend, and manage the division's budget, business marketing plan, and forecasts, to meet or exceed management expectations.
• Help oversee food and operational safety to ensure a comfortable environment for guests and members. Take preventive measures to maximize workplace safety and loss prevention by ensuring a safe and sanitary work environment for all team members by observing and adhering to safety guidelines, including complying with health, safety, sanitation, and alcohol awareness.
• Assist in recruiting & hiring F&B team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation.
• Effectively manage wages, costs, and controllable expenses (e.g., supplies, uniforms).
• Mange restaurant staff through daily line-ups, ongoing training, maintaining team morale and providing effective communication regarding policies & procedures.
• Work with the Food & Beverage Operations Manager to develop and execute short and long-range plans to meet business needs and maximize profits.
• Interact with members, outlet, and banquet guests to solicit feedback and ensure guest satisfaction.
• Conduct safety training classes in conjunction with the safety committee / team on lifting, emergency procedures, proper knife handling.
• Determine food, beverage, labor and overhead costs and direct food apportionment policy to control costs.
• Oversee product levels, staffing, scheduling, and reservation volume of restaurants.
• Review sales and food / beverage / labor costs daily and resolve any discrepancies with Finance and Accounting.
• Minimize waste and maintain controls to attain forecasted food, beverage and labor.
• Represent GGRC in public relations and community board
• Delivers "I Am Proud" service standards and department-specific signature touch.
• Establish cross-departmental channels of communication among teammates that are consistent and complete.
  
  

Additional Duties And Responsibilities:

• Greet every guest, member, villa owner, and team member with "I Am Proud" standards and set a positive tone for every
• Provide extraordinary service that is "Enriching by Nature".
• Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions and performance.
• Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and standards.
• Be empowered to make things go right if they go wrong.
• Address feedback by utilizing the LEARN model.
• Demonstrate a professional appearance and be attentive to what matters most.
• Comply with company policies and procedures.
• Solution oriented approach to challenges and problem-solving techniques.
• Always maintain a professional demeanor and maintain work area in a professional, orderly fashion.
• Ability to work any assigned shift / date.
• Respond to any reasonable task as assigned by the Food & Beverage Operations Manager, Executive Chef, or Managing Director.
  
  

Marginal Functions:

• Perform other duties as required.
• Interface positively with other departments, offering assistance when.
• Displays care in use of equipment and maintains an organized and professional work environment.
  
  

Position Requirements:

• Minimum Knowledge & Skills:
• Must have comprehensive knowledge of food and beverage preparations, AAA or Forbes fine dining service standards.
• Knowledge of Food & Beverage operations, appropriate table settings and service ware, and proper wine.
• Knowledge of fine wine, basic mixology and beverage costing.
• Knowledge of budgeting, forecasting and ordering procedures.
• Knowledge of all applicable federal, state, and local health and safety guidelines.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedures.
• Ability to write routine reports.
• Ability to communicate effectively before groups of customers or team members.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization is in place.
• Microsoft Office (Word, Excel, Outlook), Point of Sale (POS), inventory software, payroll systems, and order processing.
  

II. Formal Education And Job-Related Experience:

• High school diploma or equivalent; Bachelor's degree
• Minimum Three (3) years' experience as a Food and Beverage and/or Restaurant Leader preferably with a club / resort background at a Four or Five-Star hotel or Resort.
• Minimum Four (4) years' experience working in a fine-dining restaurant setting.
• Depth of knowledge in regard to directing a beverage program & in purchasing fine wine; Court of Masters Certified Sommelier or WSET2 preferred.
• Previous training in ServSafe or similar type Alcohol & Food Handling safety procedures.
• Prior experience managing inventory, labor costs & supply purchasing.
  
  

III. License, Registration, And/or Certification Required:

• None Required
  
  

External And Internal Personal Contact:

• Communications:
• Daily - Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Weekly - Attend weekly staff meeting, F & B division meetings, conference review meetings, pre-conference meetings and safety meetings.
• Occasionally - Participate in one-on-one coaching sessions.
• Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental teamwork.
  

Additional Licenses And/or Certifications Required

YES

NO

Valid Driver's License

X

CPR Certification

X

Food Protection Manager Certification

X

Food Handler Certification

X

Alcohol Server/Seller Certification

X

Position Analysis/Specifications

N/A

(Not Applicable)

OCCASIONAL

FREQUENTLY

Sitting

X

Standing

X

Walking

X

Bending Over

X

Crawling

X

Reaching

X

Crouching

X

Kneeling

X

Balancing

X

Pushing / Pulling

X

Lifting / Carrying:

10 lbs. or less

X

11 to 25 lbs.

X

26 to 50 lbs.

X

51 to 70 lbs.

X

Manual Dexterity

X

Fine Motor Skills

X

Gross Motor Skills

X

Eye / Hand Coordination

X

Near Vision

X

Far Vision

X

Color Recognition

X

Hearing

X

ENVIRONMENTAL FACTORS

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.

YES

NO

Working Outside

X

Working Inside

X

Working Alone

X

Working Closely with Others

X

Excessive Cold / Heat

X

Excessive Humidity / Dampness

X

Noise / Vibrations

X

Working Above Ground

X

Working Below Ground

X

Working with Chemicals, Detergents, Cleaners, Products

X

Working Around Fumes / Smoke / Gas

X

Walking on Uneven Surfaces

X

Operating Motorized Equipment or Vehicles

X

Working Around/Near Machinery/Motorized Equipment

X

Climbing on Scaffolds or Ladders

X

Continuous use with a Computer and Keyboard

X

The Garden of the Gods Resort and Club offers a diverse, dynamic, and thriving environment that supports career development for all our team members.

Additional Licenses And/or Certifications Required

YES

NO

Valid Driver's License

X

CPR Certification

X

Food Protection Manager Certification

X

Food Handler Certification

X

Alcohol Server/Seller Certification

X

Position Analysis/Specifications

N/A

(Not Applicable)

OCCASIONAL

FREQUENTLY

Sitting

X

Standing

X

Walking

X

Bending Over

X

Crawling

X

Reaching

X

Crouching

X

Kneeling

X

Balancing

X

Pushing / Pulling

X

Lifting / Carrying:

10 lbs. or less

X

X

11 to 25 lbs.

X

26 to 50 lbs.

X

51 to 70 lbs.

Manual Dexterity

X

Fine Motor Skills

X

Gross Motor Skills

X

Eye / Hand Coordination

X

Near Vision

X

Far Vision

X

Color Recognition

X

Hearing

X

Environmental Factors

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.

YES

NO

Working Outside

X

Working Inside

X

Working Alone

X

Working Closely with Others

X

Excessive Cold / Heat

X

Excessive Humidity / Dampness

X

Noise / Vibrations

X

Working Above Ground

X

Working Below Ground

X

Working with Chemicals / Detergents / Cleaners

X

Working Around Fumes / Smoke / Gas