Restaurant & Bar Manager

HEI Hotels and Resorts•Cleveland, OH

15h

About The Position

The Restaurant & Bar Manager at Masa & Agave assists in leading the restaurant and bar team and delivering a high-quality guest experience. The role oversees restaurant and room service operations for breakfast, lunch, and dinner, as well as day-to-day bar operations. It includes leading and developing associates, managing budgets and inventory, supporting sales and promotions, and ensuring service quality, sanitation, safety, and regulatory compliance. The position calls for a people-oriented hospitality leader who can work effectively in a fast-paced environment.

Requirements

Minimum two years of post-high-school education.
Two or more years of full employment in a related position.
Thorough knowledge of restaurant or hotel practices and procedures to perform non-repetitive analytical work.
Supervision, management, and communication skills.
Ability to investigate and analyze activities or information and make logical conclusions and recommendations.
Ability to make decisions guided generally by established policies and procedures.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Clear, concise, well-organized, and complete written communication skills.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, with the ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct day-to-day restaurant and room service operations for breakfast, lunch, and dinner.
Direct day-to-day bar operations.
Manage restaurant personnel operations, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, communicating openly, and recommending discipline or termination as appropriate.
Implement company programs and manage restaurant, room service, and other food and beverage outlet operations to ensure compliance with LSOPs, SOPs, safety regulations, and applicable federal, state, and local regulations.
Forecast, implement, monitor, control, and report outlet budgets and their components, including labor, food, beverage, supplies, and equipment costs.
Manage revenue and expenses while ensuring adequate supplies and staffing for quality customer service.
Respond to customer trends, needs, issues, comments, and problems to support a quality experience and future sales.
Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to attract in-house guests and increase local market share.
Monitor and control maintenance and sanitation of outlet areas and equipment.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.