What are the responsibilities and job description for the Restaurant Manager position at Wisconsin Dells Visitor & Convention Bureau?
Assists with managing the restaurant team, executing the strategic direction for the restaurant, and overseeing workflow.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Assists with managing the restaurant team, including scheduling and seating strategies.
- Recruits, hires, onboards, and trains all FOH employees.
- Assist with ordering liquor, wine, beer, and other products and supplies.
- Manages and maintains POS system.
- Ensures implementation and adherence to cash handling and alcohol service policies and maintains liquor cost control.
- Assists the General Manager in weekly payroll and preparing and monitoring the annual budget and capital plan.
- Plans, develops, and implements menus in conjunction with the General Manager and Executive Chef and/or Culinary Director.
- Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for equipment and facility assets.
- Completes all other duties as assigned.
MINIMUM REQUIREMENTS
- 2-3 years of related management experience in a high-volume, high energy, food and beverage environment.
- Exceptional knowledge in hospitality, food, wine/liquor/beer and other beverages, and restaurant seating standards.
- Able to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.
- Strong competency in POS systems, working knowledge of Microsoft Office software, reservation systems, and food costing systems.
- Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.
- While performing the duties of this job, the employee is regularly required to position self to move about.
- The employee frequently is required to operate and use tools and equipment; and communicate with guests, employees, and management.
- The employee must move up to 30 pounds frequently.
- Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
PREFERRED SKILLS & QUALIFICATIONS
- 2-year degree preferably in hospitality or business management, or equivalent combination of education and experience.
- Certified Food Protection Manager (CFPM) or ability to obtain within 30 days of hire.
- Alcohol service certification or ability to obtain within 30 days of hire.
