Restaurant Manager
Job Summary The Restaurant Manager is responsible for assuring attentive, friendly, courteous and efficient service in all areas of restaurant while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant and Room Service, revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.
QUALIFICATIONS:
Education & Experience
• At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience.
• Must be proficient in Windows operating systems.
• Supervisory /Management experience required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic math functions.
Job Duties & Functions
• Develop and implement creative theme night concepts and holiday event ideas that align with our brand’s ambience and atmosphere.
• Work closely with Director for F&B and culinary team to assist with execution of specialized menu, décor, and entertainment for special-themed nights.
• Ensure all logistics for special nights and theme nights are precisely planned, from staffing and scheduling to decoration and guest interaction.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Eofficial Enterprises, Inc. Hospitality’s standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with Eofficial Enterprises, Inc. Hospitality’s standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers, TABC, CPR and First Aid.
• Maintain a warm and friendly demeanor at all times.
• Be familiar with the organization of the hotel and know the function of each department.
• Ensure training of all Food and Beverage personnel using the steps to effective training according to Eofficial Enterprises, Inc. Hospitality’s standards.
• Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in the Restaurant and Room Service.
• Motivate, coach, counsel and discipline all F&B personnel according to company S.O.P.’s.
• Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis.
• Be responsible for developing supervisor(s) as assigned by Human Resources, including sign-off on all competencies and assist in his/her placement.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
• Assist with and prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s.
• Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the schedule with the Report to the Director of F &B, AGM or GM as requested.
• Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
• Assist with and/or conduct all 90-day and annual employee performance appraisals according to company S.O.P.'s.
• Ensure implementation of all Eofficial Enterprises, Inc. Hospitality’s policies and house rules.
• Assist in developing and ensure implementation of Food and Beverage promotional ideas.
• Ensure all beverage costs are maintained to meet budget.
• Focus the F&B Department on their role in contributing to the guest service scores.
• Ensure compliance to company training using the steps to effective training according to Eofficial Enterprises, Inc., Marriott Hospitality’s standards.
• Maintain company S.O.P.'s regarding purchase orders, vouchering of invoices and checkbook accounting.
• Develop, initiate, and promote sales, including up selling, programs for use by appropriate associates.
• Participate in required M.O.D. coverage as scheduled.
• Initiate all necessary F&B-related reports according to company standards.
• Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers with consistent weekly and monthly trainings.
• Ensure that the quarterly operating equipment inventory is done, pars are evaluated, and quarterly purchases are planned as needed and requested.
• Proactively anticipate and plan negative trends in market place by implementing food and beverage blitzes and promotions.
• Attend weekly BEO meeting.
• Conduct monthly inventories and reconciliations as needed and requested.
• Ensure that the quality and presentation of all food products are according to Eofficial Enterprises., Inc. Hospitality’s standards.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Use the hotel's P.O.S. system to print reports. Analyze reports generated.
• Establish and maintain key control system.
• Complete monthly menu analysis and submit to the Director of F & B and Director of Sales & Marketing as needed and requested.
• Monitor and follow up on all Food and Beverage cash overages and shortages.
• Assist the Director of F & B and the Engineering Department in implementing and maintaining emergency procedures.
• Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs as needed and requested.
• Complete all required communication in a timely and efficient manner.
• Attend monthly all-employee meetings and any other functions required by management.
• Maintain close communication links with all employees.
• Provide a motivating influence and seek input regarding food and beverage issues from employees.
• Ensure a high level of positive communication exists between the FOH and BOH staff.
• Perform P.O.S. changes in menus or additions/deletions of servers as necessary.
• Handle items for “Lost and Found” according to the standards.
• Maintain required pars of all stock.
• Review food sales for accuracy daily.
• Perform any other duties as requested by the Director of F & B, AGM and or General Manager.
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