Ostra | Manager

Omni Hotels & Resorts•San Antonio, TX

39d•Onsite

About The Position

The Mokara Hotel & Spa, a relaxing retreat on San Antonio’s world-famous Riverwalk is just steps from all the action yet worlds away. Mokara has a long-standing history of excellence. As the only Forbes four-star hotel in San Antonio, Mokara is the first choice for sophisticated travelers. Be a part of an attentive staff by making our guest stays a memorable one where exceptional is included. The Mokara Hotel & Spa’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Mokara Hotel & Spa may be your perfect match. Food & Beverage Outlet Manager Overview: This team member will provide proper training and supervision of all personnel including supervisors. To insure prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To ensure the overall success of the restaurant by guest satisfaction surveys and utilizing financial controls.

Requirements

Bachelor’s Degree or Equivalent preferred
4 years of experience in a previous Food & Beverage operations leadership role required
Previous Restaurant General Manager or Assistant General Manager Experience preferred
Flexible schedule including evenings, weekends, and holidays
Understanding of financial statements and labor productivity
Excellent communication skills
Must be able to stand and walk for an extended period or for an entire shift.
Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance.

Nice To Haves

Previous Restaurant General Manager or Assistant General Manager Experience preferred
Bachelor’s Degree or Equivalent preferred

Responsibilities

To consistently ensure the maximum guest satisfaction while dining in the restaurant.
Pre-meal meeting conducted with service staff on a daily basis.
Supervision of floor during operation.
Ensure that service personnel follow service protocol including steps of service.
Monitor timing of guest experience.
Handle all complaints to the guests' satisfaction.
Maintain a consistently smooth-running operation.
Make the Front of the House staff weekly schedule.
Ensure Kitchen, stewarding and cashier staff are on duty as scheduled.
Ensure the side-stations are fully stocked with equipment.
All side-work complete and checked out by the manager.
Making sure the beverage machines are functioning properly.
Ensure station rotation in seating.
Assist in seating or service of guests as necessary.
Coordinate all functions in dining room during service.
Monitor productivity of service staff.
Monitor and critique the quality and consistency of the food product.
Making sure special boards and/or descriptions posted accurately.
Continuously check food quality and presentation coming from kitchen.
Maintain food displays during service.
Monitor guest satisfaction and comments regarding food and service.
To be familiar with clients so that there is constant recognition of all repeat guests.
Review reservations on a daily basis and check against the VIP list from the front desk.
All special attention details handled properly.
Maintain the physical atmosphere and cleanliness of the restaurant.
Ensure the staff’s uniforms and appearances meet specifications.
Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands.
All menus inspected daily by hostess.
Make sure all equipment in good condition and clean.
Make sure work areas are being maintained neat, orderly and clean.
All lights and music adjusted appropriately for each meal period.
To contribute to the profitability of the restaurant through cost control effectiveness.
Constantly perform positive up-selling techniques with service staff.
Expedite table turnover and table resetting. Implement sales promotions and merchandising programs.
Be familiar with all beverage-related procedures and equipment and assist the cashier when needed.
Know and adhere to all company policies and procedures.
Know emergency procedures (including CPR) and work to prevent accidents.
Be familiar with and enforce all policies related to liquor liability laws.
Perform any and all other duties assigned and/or required by management.