Restaurant & Bar Manager

HEI Hotels & Resorts•Cleveland, OH

16h•$57,000 - $67,000•Onsite

About The Position

The Westin Cleveland Downtown is seeking a high-energy Restaurant and Bar Manager for Masa & Agave. The manager leads the restaurant, room service, and bar operations, supports and develops the team, and delivers quality service and hospitality. The role includes overseeing menus and promotions, inventory, budgets, sales, performance, sanitation, and compliance with company procedures and applicable regulations. The position requires a people-oriented leader with hospitality experience, creativity, and the ability to work effectively in a fast-paced environment.

Requirements

Minimum of 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.
Supervision, management, and communication skills.
Ability to investigate and analyze activities or information, draw logical conclusions, and make recommendations.
Ability to make decisions guided by established policies and procedures.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs and maintenance, budget forecasting, quality assurance, 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.
Written communication skills that are concise, well organized, complete, and clear.
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, as well as bar operations.
Manage restaurant people operations, including interviewing, hiring, scheduling, training, developing, coaching, counseling, conducting performance and salary reviews, resolving problems, communicating with associates, 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 requirements, and federal, state, and local regulations.
Forecast, implement, monitor, control, and report on outlet budgets and components such as labor, food, beverages, supplies, and equipment to maximize revenue and minimize expenses while maintaining adequate staffing and supplies.
Respond to customer trends, needs, issues, comments, and problems to maintain a quality experience and support future sales.
Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to attract hotel guests and local customers.
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.