Restaurant Manager (Seasonal)

Pyramid Global Hospitality•Chatham, MA

13d•Onsite

About The Position

The Restaurant Manager will be responsible for overseeing restaurant operations and managing all aspects of the assigned outlet. The Manager will maintain a high standard of quality with regard to guest and employee satisfaction and is responsible for meeting the objectives and standards set by the CBI Service Standards to include Leading Quality Assurance and Forbes. This role involves greeting guests, assigning tables, overseeing food & beverage staff, handling guest complaints, and contributing to the achievement of F&B revenue goals. The Manager will strive to increase F&B guest count and total revenue while maintaining quality of service. Responsibilities also include reviewing staffing needs daily and weekly for efficient labor cost management, ensuring accountability for operating systems (requisitions, inventory), proper execution of accounting functions, and weekly scheduling of all F&B outlets.

Requirements

Minimum of 3 years supervisory/management experience.
Minimum of 2 years dining room management.
Ability to work weekends and holidays.
Superior customer service skills.
Must be able to stand for long periods of time.
Ability to multi-task.
Strong attention to detail and organization.
Basic computer skills required.
Clear and concise written and verbal communication skills.
Enjoys a fast-paced work environment.
Must be able to lift up to 40 lbs.
Current TIPS Alcohol Certification or comparable alcohol service certification.

Nice To Haves

Experience with Excel, Outlook, Micros, Open Table, and Delphi preferred.

Responsibilities

Greeting guests and assigning tables.
Oversees the food & beverage staff.
Handles guest complaints.
Contribute to the achievement of F&B revenue goals.
Strive to increase F&B guest count and total revenue, while maintaining quality of service.
Review staffing needs daily and weekly for efficient management of labor cost.
Ensure accountability for successful execution of all operating systems (requisitions, weekly and daily inventory) that impact the efficiency of the operation.
Ensure proper execution of all accounting functions (proper guest check procedures, comp and void procedures, and proper event check posting).
Weekly scheduling of all F&B outlets.