Los Fuegos Manager

Faena Hotels and Residences LLC•Miami Beach, FL

4d•Onsite

About The Position

Plan and manage the Restaurant in order to achieve customer satisfaction, quality service, compliance with company policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the restaurant budget.

Requirements

Minimum of 4 to 5 years of experience as a Restaurant Manager in a fine dining style restaurant.
Food handling certification.
Knowledge of various food service styles.
Familiarity with food and beverage cost controls.
Ability to prepare budgets and ensure cost control.

Nice To Haves

Passion for hospitality and an engaging personality.
Excellent drinks knowledge, including the working of a bar, cocktails, wines, spirits and beers.
Experience managing multiple teams in high volume operations.
Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts.

Responsibilities

Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
Develop, recommend, implement and manage the restaurant's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
Conduct daily departmental briefings.
Represent Outlet in Head of Department meetings.
Lead and inspire the team.
Oversee the development of the team through training, coaching and mentoring.
Work with Beverage Director and Chef’s team in the planning of menus.
Work with internal Sales & Marketing team and external PR and Marketing agencies to manage PR and marketing for the Outlet.
Ensure product delivery meets the highest quality expectations across the food & beverage departments.
Oversee all required month-end inventories and reports.
Ensure 100% accuracy in all audits and internal controls.
Maintain and improve service standards in accordance with Forbes Travel Guide, Leading Hotels of the World and others.
Lead on guest correspondence and complaint handling.
Monitor scheduling, ordering, hygiene and cost control.
Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Work closely with the Quality and Training Director assuring staff is properly and thoroughly trained.
Conduct a 1 week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
Manages difficult or emotional customer situations; Responds promptly to guest and resident needs; Solicits their feedback to improve service; Responds to requests for service and assistance; Meets commitments.
Generate maximum financial performance for the hotel. This includes responsibility for generation of revenue, and effective cost controls.
Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
Enforce Faena standards, policies and procedures with restaurant staff.
Prioritize and organize work assignments, delegate work.
Direct performance of Restaurant staff and follow up with corrections where needed.
Motivate restaurant staff and maintain a cohesive team.
Ascertain restaurant training needs and provide such training.
Suggestively sell menu items, beverages and wines.
Input and access information into the Point of Sale system.
Work without direct supervision.