Director of Restaurants

Description

Responsibilities: Responsible for ensuring smooth operation of all outlet operations.  

Duties:

1. Report to work dressed in proper attire, and on time, as outlined in the employee handbook.
2. Manage and ensure proper operation of MarketPlace, Barista Bar, Lobby Lounge, and Room Service.
3. Responsible for top line revenues, front-of-house labor costs, miscellaneous expenses, beverage costs, and bottom-line profit as pertains to budget.
4. Hire and train all restaurant department staff with guidance from the Director of Food & Beverage and the Director of Human Resources.  Participate in the hiring process for salaried kitchen positions.
5. Collaborate with the Banquet Events department and other company hotel Food and Beverage operations.
6. Coordinate restaurant operations with restaurant management, culinary managers, other hotel managers, and outside vendors. 
7. Implement hotel policies and procedures pertaining to the restaurants.
8. Practice safety standards and report all unsafe conditions to the proper person.
9. Schedule all restaurant employees in accordance with hotel staffing guides and weekly forecast (avoiding overtime in scheduling).
10. Oversee reservations on Open Table.
11. Work in tandem with Catering and Conference Services to oversee restaurant events.
12. Monitor serving of guests and handling of guest complaints.
13. Assist in seating or service of guests as necessary.
14. Requisition necessary supplies.
15. Ensure all equipment for the restaurant is maintained and stored properly.
16. Possess in-depth knowledge of all positions supervised. 
17. Maintain high level of sanitation as prescribed by local health department and company standards.
18. Assist and implement promotional programs on a regular basis. 
19. Take a lead role in special events planning and execution.
20. Perform inventory of beer, wine, spirits, and other restaurant perishables and non-perishables.
21. Monitor beverage stock and ensure proper rotation to avoid spoilage or loss.
22. Maintain controls and pars as prescribed by management.
23. Attend all departmental and organizational meetings.
24. Write and file reports regarding activities.
25. Answer telephones
26. Review and evaluate restaurant employees on a regular basis as designated by hotel policy.
27. Maintain and disseminate to staff effective knowledge of methods for compliance with laws governing sales of intoxicants.
28. Oversee handling of cash and credit card transactions.
29. Participate in hotel recycling program.
30. All other duties as assigned by the General Manager.

This Job Description is an overview of daily responsibilities you are required to perform.  Management has the right to add or delete responsibilities as they occur.

To do this kind of work, you must be able to:

Physical Demands: Lifting 40 pounds maximum with frequent bending, lifting and/ or carrying of objects weighing up to 10 pounds.  Requires walking or standing to a significant degree.

Math Skills: Requires mathematical development sufficient to be able to apply fractions, percentages, ratio and proportion.

Language Skills: Must have developed English language skills to the point to be able to communicate effectively (both written and orally) with other employees, guests, or vendors as needed.  Must be able to read and comprehend written word.

Relationships to Data, People and Things:

Data: Coordination:  Determination of time, place, and sequence of operations or actions to be taken on the basis of analysis of data, as well as executing determination and/or reporting on events.

People: Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations and promoting efficiency.  A variety of responsibilities are involved in this Function.

Things: Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or material.  Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object, or material.

Specific Vocational Preparation:   

An occupationally significant combination of: vocational education, apprentice training, in-plant training, on the job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.

To do this job you must have the following licenses or certifications before being hired:

High school diploma or equivalent required.  A related degree or certificate is strongly preferred.

NOTE:  This hotel operates seven days a week, twenty four hours a day.  I am aware that at times it will be necessary to move me from my accustomed shift if business demands.  I also understand that business determines the amount of hours I work.  Management retains the discretion to add or change the duties of this position at any time.

Qualifications

To do this kind of work, you must be able to:

Physical Demands: Lifting 30 pounds maximum with frequent bending, lifting and/ or carrying of objects weighing up to 10 pounds. Requires walking or standing to a significant degree.

Math Skills: Requires mathematical development sufficient to be able to: A
Apply fractions, percentages, ratio and proportion.

Language Skills: Must have developed English language skills to the point to be able to:
Communicate effectively (both written and orally) with other employees, guests, or vendors as needed. Must be able to read and comprehend written word.

Relationships to Data, People and Things:
Data: Coordination: Determination of time, place, and sequence of operations or actions to be taken on the basis of analysis of data, as well as executing determination and/or reporting on events.
People: Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations and promoting efficiency. A variety of responsibilities are involved in this Function.
Things: Handling: Using body members, hand tools, and/or special devices to work, move, or carry objects or material. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object, or material.

Specific Vocational Preparation:
An occupationally significant combination of: vocational education, apprentice training, in-plant training, on the job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.

To do this job you must have the following licenses or certifications before being hired:
High school diploma or equivalent required. A related degree or certificate is strongly preferred.

To do this job you must have the following amount of total education and/or experience:
3 years of management experience in a high volume restaurant or hotel restaurant operation previous cooking experience helpful.

Salary : $70,000 - $75,000