Restaurant Manager - Sweet Waters on the River

Columbia Hospitality•Eugene, OR

2d•$75,000 - $80,000•Onsite

About The Position

The Restaurant Manager at Sweet Waters on the River, located within the Valley River Inn, is responsible for overseeing all aspects of front-of-house service for the restaurant. This role involves managing the floor, assigning tables, and ensuring an efficient flow between front and back of house operations. The manager is expected to empower proper service etiquette in all outlets and contribute to the restaurant's reputation for an excellent wine list. This position also plays a key role in staff development, marketing, and increasing food and beverage amenities.

Requirements

3+ years of related experience in a Management/Leadership role
The ability to read, write and speak English fluently is required to read, analyze, and interpret regulations. Ability to effectively present information and respond to questions from group of managers, clients, customers, and the general public.
Must be flexible and able to perform multiple tasks and work in stressful situations
Ability to create a team environment within and across departments.
Strong computer literacy in Microsoft Office, especially Word, PowerPoint and Excel.
Strong general management skills, including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
Strong financial management skills, including budget management, expense control, forecasting and analysis of financial statements.
Strong people management skills, including coaching, motivating, delegating, scheduling and relationship-building.

Nice To Haves

Wine Service certification preferred
Basic knowledge of POS is preferable.
Computer knowledge including Word, Excel, Outlook

Responsibilities

Prepare weekly schedules for Front of House staff, considering business fluctuations to control labor costs.
Manage menus, inventory, and ordering in collaboration with the Director of Food and Beverage and Executive Chef.
Submit payroll for front of house staff before the deadline each pay period.
Conduct hiring for front of house staff for all outlets in coordination with the Director of Food and Beverage.
Meet with distributors and wine makers, and attend off-site tastings to continue wine education and uphold the restaurant's reputation.
Train and supervise all front of house staff in proper service etiquette and test their knowledge of menu offerings.
Plan private parties in coordination with the Executive Chef and Director of Food and Beverage.
Oversee all aspects of front of house service for the restaurant.
Manage all aspects of the floor, assigning tables, and creating an efficient flow for both front and back of house.
Empower proper service etiquette in all outlets.
Conduct yearly performance reviews with all year-round front of house staff in coordination with the Director of Food and Beverage and Executive Chef.
Promote staff cross-training and increase efficiency with the Director of Food and Beverage.
Develop and maintain a marketing strategy that targets clientele and draws new customers to the restaurant with the Director of Food and Beverage.
Increase food and beverage amenities with the Director of Food and Beverage and Executive Chef.