What are the responsibilities and job description for the Restaurant Manager position at The Inn at Little Washington?
SUMMARY
The Restaurant Manager will be responsible for the planning, management, organization, and development of all operational aspects of the services for The Inn at Little Washington. Directly supervises, develops, and supports all projects and team members directly or indirectly. Responsible for maintaining strict standards and expectations, P&L, budgeting, and labor cost; and training and developing of staff. This position reports to the Senior Director of Restaurants.
ESSENTIAL FUNCTIONS
1. Always act as an ambassador of The Inn
2. Assist the Director of Restaurants in the management of restaurant operations
3. Assist the Director of Hotel Operations in the management of hotel operations
4. Safeguard the Inn at Little Washington Brand and assets
5. Enforce adherence IALW policies 5-Star/5-Diamond and Michelin standards
6. Facilitate exceptional service; CIP’s, expo, KT entrance, problem solving, etc.
7. Build and implement a culture that has a sustainable, formal program of ongoing staff training, education, and testing
8. Provide detailed, transparent succession planning initiatives with sincere care for staff’s inclusion and career advancement with a focus on retention
9. Be instrumental in the forward development of the next wave of leaders
10. Establish consistency in performance reviews as well as accountability
11. Contribute to the evolving job description, onboarding, and testing regimes
12. Instill into the staff the culture and history of The Inn
13. Daily maintenance of POS system
14. Create weekly schedules
15. Reinforce compliance with Attendance policy. Track and document call offs and/or lateness occurrences.
16. Create daily floor plans
17. Achieve 17% labor cost while ensuring adequate coverage to exceed guest/our expectations
18. Audit Paycom
19. Supervise and perform AM and PM Front Desk duties
20. Have a full understanding of our reservations platform
21. Create menu/wine tech sheets to be used as study material
22. Carry out disposable ordering for FOH, Kitchen, and Housekeeping (CGS)
23. Guarantee that adequate linen is continuously on hand
24. Ensure that the Chair room is consistently in an orderly state
25. Interview candidates; onboard and train new hires
26. Evaluate staff performance and coach/counsel as necessary
27. Conduct daily pre-shift meeting and elicit feedback from the service/kitchen staff
28. Confirm that uniform inspection is complete, and that the dining room is prepared for service
29. Oversee front desk agents in greeting and seating guests as they arrive for Tea and Dinner – guaranteeing that their first impression is a memorable one
30. Prior experience monitoring the “temperature” of a dining room to gauge guests’ mood level
31. Monitor for repeat business and/or potential repeat business
32. Extensive knowledge of Patrick O’Connell’s biography
33. Extensive knowledge of the Inn at Little Washington’s story; past, present, and future
34. Identify inspectors or potential inspectors and alert all departments
35. Communicate information such as CIP, SDR, and/or areas of concern to the kitchen
36. Monitor the execution of service to assure that exceptional food and hospitality are being provided
37. Interact with each guest to develop a relationship and evaluate mood level
38. Identify, interpret, and resolve guest complaints
39. Ensure that clean and healthy dining/service areas are maintained
40. Actively promote the minimization of labor cost and loss prevention
41. Conduct yearly staff reviews to acknowledge improvements/opportunities and assess pay
QUALIFICATIONS
Required
1. 10 years combined experience in the luxury dining segment of the industry
2. 5 years of experience in a leadership roles
3. Prior experience as Table Captain, Concierge, or Front Desk Manager
4. Level 1 Wine Certification through the Court of Master Sommeliers
5. Alcohol Awareness Program Certification
6. Comprehensive knowledge of 5-Star/5-Diamond standards for both Hotels and Restaurants
7. Familiarity with the current Michelin 3-Star restaurants in the U.S.
8. Flexibility to work on a rotating-shift basis, evenings, weekends, holidays, and off-site events
9. Must possess an overwhelming desire to please our guests
10. Must be passionate and knowledgeable about food and wine
Desirable
1. Knowledge of the D.C. restaurant scene
2. Local knowledge to recommend day trips, lunch spots, hikes, and places of interest
3. Prior experience with Resort Suite and Tock operating systems
4. CPR Certification
SKILLS
1. Superior communication and interpersonal skills
2. Disciplined time management skills
3. Supreme guest relations skills
4. Ability to remain calm and composed in emergency situations
5. Patience needed to mentor and impart IALW culture
6. Ability to thrive in an environment with established systems
7. Capacity to build strong teams
8. Multi-tasking across various departments
9. Ability to focus on even to the minutest of details
10. Improvisation skills – the ability to adapt to any situation
11. Talent to motivate a team to regularly perform at the highest levels
PHYSICAL DEMANDS
1. Able to stand and walk for extended periods of time (8 hours per day)
2. Able to work 55 hour work weeks
3. Ability to lift and carry 30 pounds
4. Ability to successfully manage a highly intense environment
