JOB DESCRIPTION | April 2022

Job Title:                              Manager of Restaurants

Reports to:                          Director of Food & Beverage

The manager of restaurants oversees the function of all food and beverage outlets in a hotel to ensure excellent customer service and maximize revenue and profits to support overall hotel operations. As a manager of restaurants, one is required to develop and implement cost-saving and profit-enhancing measures; review, prepare, and update forecasts as needed; and organize special events in the hotel restaurants. The manager of restaurants will coordinate with the Director of Food and Beverage and communicate with all departments to ensure that customer service needs and expectations are fulfilled. Other responsibilities of the manager of restaurants include developing, implementing, and changing menu items; interviewing, selecting, training, supervising, daily floor supervision, counseling co manager and staff, and maintaining disciplined restaurant staff; and working with the individual outlet managers to assure food and beverage quality, good service, and cleanliness.

Job duties to include

• Primary focus of this position will be to improve the consistency and quality of the PM restaurant service levels while also achieving more accurate and constructive communications between the AM and PM teams
• Monitoring the FOH and BOH outlets for cleanliness and adherence to food and drink safety laws
• Review work procedures and operational problems to determine ways to improve service, performance, or safety
• Organize and direct server training programs, resolve team member problems, hires new team members, and evaluate employee performance in dining and lodging facilities
• Hiring staff and performing regular performance reviews
• Strategizing with about new dining options and programs
• Forecasting demand to appropriately schedule food service employees and to order inventory
• Arranging departmental meetings to communicate key information
• Designing customer surveys and menu items
• Managing costs to increase the profitability of the food and beverage outlets of the hotel
• Handling employee payroll and scheduling

Qualifications

• Must have excellent leadership skills
• Previous experience as Outlet Manager is required
• College education or equivalent, hotel or business administration degree preferred High School Diploma or equivalent required
• Organizational skills to function effectively with attention to detail while meeting established deadlines
• Excellent organizational, multi-tasking, planning, written and verbal communication skills
• Maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, team members and outside contacts while working under pressure and meeting deadlines
• Must have the ability to communicate in English, Spanish is a plus.
• Self-starting personality with an even disposition.
• Always maintain a professional appearance and manner.
• Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player.
• Considerable skill in complex mathematical calculations without error.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system.
• Ability to observe and distinguish product quality by smell, taste, and appearance.