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Hotel Restaurant Manager

Summary
Under the direction of the Hotel Assistant General Manager (AGM), the Hotel Restaurant Manager is responsible for consistently delivering quality and results that contribute to the mission and overall success of the hotel by accomplishing performance objectives linked to the success of the hotel restaurant. The Hotel Restaurant Manager will focus on improving business revenues, improving business effectiveness and efficiencies, or improving the value of the hotel's products and services to its customers and clients in all aspects of dining menu and dining services. To be successful in the role of Hotel Restaurant Manager, this position requires implementation of restaurant service strategy and initiatives with the objective of meeting or exceeding guest expectations, and team member experiences, human resources, financial performance, and sales and revenue generation. Success is measured against ten standards: Productivity, Customer and Client Relations, Professionalism, Revenue Management, Financial Management, People Management, Leadership, Quality Management, Communication, and Safety and Security.
Essential Duties & Responsibilities
Creates guidelines to sustain a highly energized culture, engaged and enthusiastic work environment that ensures an optimal restaurant and entertainment experience.
Ensures all aspects of the restaurant dining experience to include: exceptional guest service, quality food presentation, restaurant cleanliness, and an engaging audio/visual experience.
Coordinates and caters to our customers dining to include; reservations, and accommodations, providing the highest level of entertainment/dining guest experience.
Partners with recruitment to audition and select top talent for all positions.
Implements training programs that ensure high quality service including training in service, and food and beverage products that are offered. Acts as a role model to other employees and always presents his or her self to be seen as a credit to the hotel.
Manages budgeted revenue, food cost, expense, headcount, and profit for assigned venue. Provides explanation of any unfavorable variance on a monthly basis and prepares and implements an action plan to track favorably to budget by end of fiscal year. Prepares budget forecasts as necessary.
Performs research and analysis of sales, trends, and expenses to prepare budgets and establish business plans.
Maximizes profitability and implements effective controls including achieving budgeted revenue and labor expenses.
Maintains projected relationship between revenue and other items (expense, headcount, salaries, food cost, etc.) in order to maintain margin percentage if actual revenue tracks below budget.
Responsible and accountable for Profit and Loss (P&L) statements
Manages assigned headcount to ensure: expenses remain within budget, overtime is minimal, all staff are properly trained to perform their duties, adequate staff is hired, trained and reports to work for all shifts, all required ServSafe, Food Handlers, TB Test/certifications are maintained by assigned staff and all HACCP procedures are adhered to.
Proficient and adheres to California Health and Safety Code guidelines, OSHA, and Health Department guidelines.
Maintain, coordinate, and maximize labor based on nightly changes in sales/business volume. Collaborates with venue chef to ensure: food cost remains within budget, menu items remain attractive to customers as measured by customer satisfaction and revenue generated, and presentation meets Food & Beverage standards.
Supervises operation of the bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
Maintains complete knowledge of: all liquor brands, beers and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
Performs frequent inspections to ensure consistent high quality of food preparation and service and supervises portion control and quantities of preparation to minimize waste.
Runs point on regular food and beverage reviews and has keen understanding of all taste profiles.
Closely monitors customer satisfaction and resolve customer complaints.
Directs the development and administration of controls for all phases of the Front of House (FOH) operations in an economical and profitable manner while maintaining established standards.
Maintains accurate inventory of all china, glassware and cutlery, etc. so that adequate supplies are on hand at all times. Manages inventory of avoid oversupply while minimizing replacement cost. Monitors mishandling/damage to inventory items and takes appropriate actions to eliminate.
Ensures that cleanliness and sanitation standards, consistent with established codes, are met at all times.
Maintains all equipment in accordance with maintenance schedules, order repairs as needed and recommend replacement when warranted.
Adheres to department policies and procedures and ensures that staff is trained in all requirements. Continuously evaluates operations to determine if efficiencies can be implemented. Makes recommendations for policy/procedure modifications when required in advance of implementing changes.
Conducts weekly management team meetings always with an agenda. Creates management delegation plan for job groups and cost control areas and holds team accountable.
Organizes and conducts quarterly staff meetings.
Prepares and maintains all department paperwork for assigned area including: weekly payroll forms/records, performance appraisals, cash receipts and disbursements, variance reports, purchase orders, work orders, corrective counseling and/or disciplinary action documents, etc.
Recommends promotional ideas and procedural changes to maximize efficiencies and ensure revenue generation and customer satisfaction.
Performs other duties as assigned to ensure the efficient operation of the department.
Supervisory Responsibilities
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Education/Experience/Qualifications
Bachelor's degree in restaurant management or related field preferred.
Minimum five (5) years food service supervisory/management in a high volume entertainment bar restaurant with high quality food, extensive beer and spirits offering, with a high energy atmosphere with live entertainment.
Must possess knowledge of current OSHA and Alcoholic Beverage Control (ABC) regulations.
Intermediate proficiency in Microsoft (Word, Excel, Power Point and Outlook) is required.
Proficiency in point-of-sale and inventory systems such as InfoGenesis and Eatec is required.
Must be self-motivated and able to work in a collaborative environment.
Strong analytical skills (understanding of variances ? actual vs. forecast).
Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback, and holding them accountable.
Certificates/Licenses/Registrations
A qualified candidate/employee must have a valid identification card or driver's license.
Must provide at least two unexpired, Right To Work documents; a valid social security card, a U.S. birth certificate, a Native American Tribal document, U.S. citizen ID Card, a resident citizen ID card, an U.S. passport, or employment authorization documents issued by the Department of Homeland Security.
Must obtain and maintain a current Food Handler's Card, TIPS certification, and ServSafe certification.
Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, or genetic information.
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. If you require reasonable accommodation in participating in the employee selection process, please direct your inquiries to Human Resources.



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