Restaurant Manager

Hyatt Regency San Francisco Downtown SOMA • San Francisco, CA

4d • $85,000 - $95,000 • Onsite

About The Position

The Restaurant Manager coordinates, supervises, and directs all aspects of restaurant operations while maintaining profitability, product quality, and high service standards. The role promotes business, works to reduce employee turnover, manages revenue and payroll budgets, and meets productivity targets while maintaining quality. The position is at the Hyatt Regency San Francisco Downtown SOMA, a 686-room hotel in San Francisco.

Requirements

• At least 3 years of progressive experience in a hotel or related field; alternatively, a 4-year college degree and at least 1 year of related experience; or a 2-year college degree and at least 2 years of related experience.
• Knowledge of Food & Beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Must supervise two or more employees.
• Must not spend more than 50% of work time performing outlet duties.
• Effective verbal and written communication with employees and guests at all levels; strong listening and clarification skills.
• Ability to multitask, prioritize departmental functions, and meet deadlines.
• Ability to understand and evaluate complex information and maintain confidentiality.
• Long hours are sometimes required.
• Medium physical work: exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to move objects.

Responsibilities

• Oversee all aspects of the outlet’s daily operation and supervise outlet personnel.
• Respond to guest complaints promptly and ensure overall guest satisfaction.
• Coordinate with other Food & Beverage managers and keep them informed of issues; keep the immediate supervisor informed of matters requiring attention.
• Assist with Loss Prevention in the outlet and monitor service quality.
• Prepare and submit required reports, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Assist with menu planning and preparation.
• Ensure compliance with local liquor laws, health and sanitation regulations, outlet SOPs, and requisition procedures.
• Be visible on the floor and assist staff during meal periods.
• Conduct staff performance reviews in accordance with hotel standards.
• Understand, implement, and monitor applicable corporate promotions and outlet standards, including buffet and three-meal concept standards.
• Train employees on SOPs and technical job tasks; participate in or conduct departmental and hotel training.
• Interview candidates for front-of-house Food & Beverage positions and follow hiring approval standards.
• Complete tip reporting.
• Attend required hotel meetings and trainings, participate in Manager on Duty coverage as required, and perform other duties requested by management.
• Maintain regular attendance, professional appearance and grooming, confidentiality, safe and efficient operations, and a warm, courteous, service-oriented demeanor.
• Maximize productivity, identify problem areas, and help implement solutions; anticipate, identify, and resolve problems.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave
• Employee assistance program
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed