What are the responsibilities and job description for the CLUB MANAGER - Monroe Rooftop Club position at Shamin Hotels?
Job Title: Restaurant Manager
Company: Shamin Hotels
Organizational Structure:
Department: Food and Beverage
Status: Full-time, Exempt
Reports To: Food & Beverage Director/ General Manager
Supervision: Food and Beverage Associates
Pay Structure: Salary, Paid Bi-weekly
Position Overview:
The Restaurant Manager oversees all aspects of restaurant operations, including staff management, customer service, financial performance, and overall guest satisfaction. They are responsible for ensuring smooth day-to-day operations, maintaining high-quality standards, and driving profitability within the restaurant.
Responsibilities:
Staff Management and Training:
Recruit, hire, train, and supervise restaurant staff, including servers, hosts/hostesses, cooks, and dishwashers.
Provide ongoing coaching, performance feedback, and development opportunities to ensure staff members are skilled, motivated, and aligned with the restaurant's objectives.
Schedule staff shifts, manage labor costs, and maintain adequate staffing levels to meet customer demand.
Customer Service and Experience:
Foster a welcoming and hospitable atmosphere for guests, ensuring a positive and memorable dining experience.
Interact with customers to build rapport, address feedback, and resolve any issues or concerns promptly and professionally.
Train staff on customer service best practices, including effective communication, upselling techniques, and problem resolution.
Food and Beverage Quality:
Oversee food and beverage preparation, presentation, and quality standards to ensure consistency and excellence in every dish and drink served.
Monitor kitchen operations, coordinate with chefs and cooks, and conduct regular taste tests to maintain menu integrity and freshness.
Collaborate with suppliers and vendors to source high-quality ingredients and products at competitive prices.
Financial Management and Reporting:
Develop and manage budgets, forecasts, and financial goals for the restaurant, striving to achieve revenue targets and maximize profitability.
Analyze financial reports related to sales, costs, and expenses, identifying opportunities for cost savings and revenue growth.
Implement pricing strategies, promotions, and marketing initiatives to drive sales and enhance the restaurant's financial performance.
Inventory Control and Cost Management:
Monitor and manage restaurant inventory levels, including food, beverages, supplies, and equipment.
Conduct regular inventory audits, track product usage, and implement measures to minimize waste, shrinkage, and theft.
Control food and beverage costs by optimizing portion sizes, minimizing overproduction, and negotiating favorable terms with suppliers.
Compliance and Safety:
Ensure compliance with all applicable laws, regulations, and licensing requirements related to food safety, sanitation, health codes, and alcohol service.
Maintain cleanliness, organization, and safety standards in the restaurant, including proper sanitation procedures, equipment maintenance, and fire safety protocols.
Conduct regular inspections and audits to identify and address any compliance or safety issues promptly.
Company: Shamin Hotels
Organizational Structure:
Department: Food and Beverage
Status: Full-time, Exempt
Reports To: Food & Beverage Director/ General Manager
Supervision: Food and Beverage Associates
Pay Structure: Salary, Paid Bi-weekly
Position Overview:
The Restaurant Manager oversees all aspects of restaurant operations, including staff management, customer service, financial performance, and overall guest satisfaction. They are responsible for ensuring smooth day-to-day operations, maintaining high-quality standards, and driving profitability within the restaurant.
Responsibilities:
Staff Management and Training:
Recruit, hire, train, and supervise restaurant staff, including servers, hosts/hostesses, cooks, and dishwashers.
Provide ongoing coaching, performance feedback, and development opportunities to ensure staff members are skilled, motivated, and aligned with the restaurant's objectives.
Schedule staff shifts, manage labor costs, and maintain adequate staffing levels to meet customer demand.
Customer Service and Experience:
Foster a welcoming and hospitable atmosphere for guests, ensuring a positive and memorable dining experience.
Interact with customers to build rapport, address feedback, and resolve any issues or concerns promptly and professionally.
Train staff on customer service best practices, including effective communication, upselling techniques, and problem resolution.
Food and Beverage Quality:
Oversee food and beverage preparation, presentation, and quality standards to ensure consistency and excellence in every dish and drink served.
Monitor kitchen operations, coordinate with chefs and cooks, and conduct regular taste tests to maintain menu integrity and freshness.
Collaborate with suppliers and vendors to source high-quality ingredients and products at competitive prices.
Financial Management and Reporting:
Develop and manage budgets, forecasts, and financial goals for the restaurant, striving to achieve revenue targets and maximize profitability.
Analyze financial reports related to sales, costs, and expenses, identifying opportunities for cost savings and revenue growth.
Implement pricing strategies, promotions, and marketing initiatives to drive sales and enhance the restaurant's financial performance.
Inventory Control and Cost Management:
Monitor and manage restaurant inventory levels, including food, beverages, supplies, and equipment.
Conduct regular inventory audits, track product usage, and implement measures to minimize waste, shrinkage, and theft.
Control food and beverage costs by optimizing portion sizes, minimizing overproduction, and negotiating favorable terms with suppliers.
Compliance and Safety:
Ensure compliance with all applicable laws, regulations, and licensing requirements related to food safety, sanitation, health codes, and alcohol service.
Maintain cleanliness, organization, and safety standards in the restaurant, including proper sanitation procedures, equipment maintenance, and fire safety protocols.
Conduct regular inspections and audits to identify and address any compliance or safety issues promptly.
Salary : $24 - $28
