What are the responsibilities and job description for the DTVB Restaurant Manager position at HARMONY HOSPITALITY INC?
Job Details
Level: Management
Job Location: Virginia Beach, VA
Position Type: Full Time
Salary Range: Undisclosed
Job Shift: Any
Job Category: Restaurant - Food Service
Description
The Restaurant Manager is responsible for:
- Coordinates the daily operations of restaurant services to ensure that the services exceed the expectations of the hotel owners/guests.
- Ensures compliance with all policies, procedures and regulations.
- Monitors both the productivity and qualitative work product for the servers, hosts/hostesses, cooks, food runners and chefs.
- Determines and assigns work, cleaning projects and priorities to insure that all quality standards are met.
Responsibilites
The Restaurant Manager’s primary responsibilities will include:
- Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet.
- Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
- Schedule and direct staff in their work assignments.
- Interact positively with customers promoting hotel facilities and services.
- Resolve problems to the satisfaction of involved parties.
- Answer telephones in a clear voice, coordinate and document reservations.
- Organize special events in the restaurant such as receptions.
- Maintain communication with all departments to ensure customer service needs are met.
- Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
- Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.
- Give guidance toward improvement and make necessary adjustments for consistency.
- Maintain profitability of outlet to support overall hotel operation.
- Control payroll and equipment costs (minimizing loss and misuse).
- Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
- Evaluate cost effectiveness of all aspects of operation.
- Develop and implement cost saving and profit enhancing measures.
- Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
