Restaurant Manager

Description

Position Summary: Establishes and maintains a smooth functioning food and beverage department in compliance with Standard Operation Procedures. Manage and organize all of Food and Beverage Department to maintain high F&B quality, service, and maximize profits. Ensures a high level of sanitation and safety in all food areas. 

Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

1.  Assist in preparing budget for food and beverage operations,
2.  Manage the daily operations, resolve operational issues and guest issues. 
3.  Ensure all F&B team members deliver exceptional service.
4.  Manages and works closely with the Executive Chef to develop new menus based on trends.
5.  Ensure all brand standard training for the F&B team is completed within the required time frame as dictated by the Brand.
6.  Address guest and team member concerns, reacting quickly and professionally.
7.  Regularly review service scores to identify areas needing improvement.
8.  Interview, hire, train, recommend performance expectations, provide open communications and recommend discipline and/or terminations when appropriate.
9.  Assist with conducting food and beverage cost control inventories.
10.  Investigate new and improved menus, food preparation and service methods.
11.  Conduct regularly scheduled departmental meetings.
12.  Coordinate with catering and banquet department to review Banquet Event Orders.
13.  Responsible for accurate payroll and approval of F&B department.
14.  Ensure company policies are adhered to, relating to financial record keeping, money handling and licensing including timely and accurate reporting of financial information.
15.  Ensure weekly scheduled reflect business needs and are adjusted accordingly.
16.  Ensure F&B team members are in proper uniform and adhere to the Company's grooming standard.
17.  Inspect the outlets daily all areas in order to direct work with emphasis on sanitation and cleanliness.
18.  Ensure supplies are stocked, submit requests for purchasing items in a timely fashion to never run out of anything.
19.  Perform any additional tasks requested by management. 

EOE

M/F/Vet/Disability

DFWP

Kolter Hospitality Participates in E-Verify

Qualifications

Education: Bachelor’s degree from an accredited college/university or high school diploma or GED plus 2 years  related experience or equivalent combination of education and experience that provides the above skills, knowledge and ability.

Experience: Two (2) years previous F&B management experience.

Hours required: Scheduled days and time vary based on hotel needs, weekend and holiday hours will be required.

• Ability to regularly lift and/or move up to 50 pounds.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.