Restaurant & Bar Manager

Lodging Dynamics•Park City, UT

19h•Onsite

About The Position

The Food and Beverage Manager is responsible for overseeing restaurant and banquet operations, ensuring adherence to brand and hotel standards, and managing staff to maintain optimal service and efficiency. This role involves scheduling, conducting pre-shift meetings, maintaining quality standards, resolving guest complaints, and collaborating with sales and banquet staff. The manager also monitors expenses, assists in budget development, manages inventories, and implements programs to increase sales and customer satisfaction. Key responsibilities include hiring, training, performance evaluations, and ensuring compliance with all federal, state, and local laws. The role requires open communication, prompt response to guest requests, and conducting training sessions on safety, security, and service guidelines.

Requirements

Culinary school or equivalent work experience
A minimum of one year food and beverage and/ or hospitality related work experience required

Responsibilities

Schedules associates under direct supervision at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling
Ensures restaurant and banquet operation adhere to all standards as outlined by brand or hotel franchise
Conducts pre-shift meetings to inform staff of daily events; reviews daily specials
Maintains standards of food and beverage quality and guest services; resolves guest complaints
Assists sales, and banquet staff with banquets, social parties and special events
Works closely with Sales Office to assure all details of functions are completed properly
Monitors expenses to keep within budgeted guidelines and assists the food and beverage director in developing the annual operating budget
Requisitions food and equipment, giving specifications, quantities and quality descriptions.
Responsible for hiring, terminating, disciplinary actions, performance evaluations, training and development, and scheduling associates maintaining adequate staffing levels while adhering to labor standards guidelines
Monitors performance of the restaurant through analysis of guest feedback and financial reports; initiates corrective action
Ensures proper service of clients during the banquet, assuring function is supervised until completed
Responsible for monthly inventories. Initiates programs to reduce breakage and loss in China, Glass and Silver
Promotes programs to increase sales through incentive plans and programs to increase customer satisfaction
Maintains open lines of communication with all associates and departments
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction
Conducts training classes regarding safety, security, department procedures and service guidelines
Ensures all required paperwork is completed as required by the state, brand and franchise
Responsible for proper posting of all Banquet charges
Participate in development of the annual budget; develop short and long term financial operating plans
Ensures hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws