Restaurant Manager

Position:          Restaurant Manager

Department:    Food and Beverage

Reports To:     General Manager

SUMMARY                                                                                                                        
The Restaurant Manager is responsible for:

Coordinates the daily operations of a 58 seat restaurant & bar 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 ensure that all quality standards are met. 
 

JOB RESPONSIBILITIES
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. 

REQUIRED SKILLS AND ABILITY
·        Thorough knowledge of food & beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.

·        Considerable skill in math and algebraic equations using percentages.

·        Ability to walk, stand, and/or bend continuously to perform essential job functions.

·        Ability to move up to 600 lbs., with wheeled assistance. Ability to lift up to 70 lbs., and to lift lighter objects overhead.

·        Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.

·        Ability to work under pressure and deal with stressful situations during busy periods.

·        Ability to see and hear to detect and respond to emergency situations.

 
REQUIRED EDUCATION AND EXPERIENCE
Education –High school diploma required.
College degree preferred.
Experience – Two years experience in related field preferred.
 

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.