OEM Restaurant Manager for the Residence Inn Mayo Clinic Area ($24/hr evenings and banquets, some mornings, must have flexible availability)

Concord Hospitality Enterprises•Jacksonville, FL

1d•$44,853 - $67,234•Onsite

About The Position

We are hiring a Food and Beverage Manager at $24/hour. This role involves providing guests and patrons with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. The manager will ensure meals are delivered in a timely fashion with attention to plating, portion, and temperature. A key aspect of this role is developing ways to improve cost savings and labor retention/associate development to meet the hotel’s F&B financial goals. The manager will thoroughly train staff in service sequence and product knowledge, lead service education through daily line-ups, and headline training programs. This position requires daily evaluation of restaurant service performance, employee discussions and evaluations, and coordination of timely food production. The manager will also work side-by-side assisting cooks in providing excellent quality and presentation of all food to guests, and participate in the evaluation of food product, kitchen employee performance, and development of products consistent with our market position. Additionally, the role includes selection and pricing strategy of all liquors and wines and supervision of their procurement. The manager will assist the General Manager and/or Director of Operations in creating financial objectives for the restaurant on an annual basis through the budget process, and assist in meeting financial targets in the sales area by reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds. The manager will help meet budget in all areas of cost control with a consistent focus on cost of sales and payroll. This role supervises all non-supervisory service employees and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Requirements

Must have flexible availability
Evening and banquet shifts
Some mornings

Responsibilities

Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.
Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature.
Develop ways to improve cost savings and labor retention/associate development in line to meet the hotel’s F&B financial goals.
Thoroughly train staff in service sequence, product knowledge, ensuring we make every effort to meet the needs of each and every guest.
Lead service education through daily line-ups.
Headline training programs.
Daily evaluation of restaurant service performance.
Employee discussions and evaluations.
Coordination of timely food production.
Work side by side assisting cooks in providing "excellent quality and presentation" of all food to the guests.
Participate in evaluation of food product, kitchen employee performance, and development of products consistent with our market position.
Selection and pricing strategy of all liquors and wines and supervision of their procurement.
Assist the General Manager and/or Director of Operations in creating financial objectives for the restaurant on an annual basis through the budget process.
Assist in meeting the financial targets in the sales area by reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
Supervise all non-supervisory service employees.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.