Restaurant Manager

Peregrine Hospitality•Pismo Beach, CA

66d•$80,000 - $90,000•Onsite

About The Position

The Restaurant Manager is responsible for the overall operation of the food and beverage outlets, including the restaurant, room service, banquets, catering, lounge, and beverage department. This includes hiring, training, scheduling, and coaching all staff members within these departments. The role is also responsible for the financial success and overall condition of the food and beverage outlets, and for enforcing all hotel service standards.

Requirements

Understand the mission, vision, and goals of the hotel.
Must be able to prioritize and work efficiently with limited supervision.
Must be detail-oriented and able to multi-task efficiently.
Must be able to speak and understand and communicate the primary language(s) used in the workplace.
Must possess excellent communication, follow-up, and organizational skills.
Must have the ability to push, pull bend, squat and lift on a regular basis.
Safety requirements of PPE as needed for the duty assigned and with the use of required tools and equipment.
Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow up.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.
Knowledgeable and ensure compliance with all state liquor regulations.
Knowledgeable and ensure compliance with all health and food safety regulations.
Must be TIPS and Food Safety certified as required.

Responsibilities

Responsible for the overall operation of the food and beverage outlets.
Hiring, training, scheduling, and coaching of all staff members in the departments.
Responsible for the financial success and overall condition of the food and beverage outlets.
Enforce all hotel service standards.
Accountable for the financial performance of the department.
Prepare and control the hotel budget for the department.
Manage and support the full operations of the banquets and catering department.
Monitor departmental, payroll, and supply expenses in accordance with budgetary goals.
Ensuring staff members follow proper procedures for ordering, pouring, and cashiering.
Coordinate all aspects of groups with reservations in the restaurant, banquet, and bar.
Responsible for monthly beverage inventory.
Responsible for the organization of the liquor room and beer/wine cooler.
Maintain inventory log.
Enforce policies regarding liquor requisitions.
Responsible for the liquor par levels in beverage areas.
Set up and monitor food and beverage events and promotions.
Hold a pre-shift meeting with staff prior to reporting to stations.
Be prepared for each daily activity and review any variations with management and staff.
Communicate daily with department managers and MOD to assure consistency and pass on pertinent information.
Consistently monitor the performance of associates on an ongoing basis and provide feedback.
Reward, discipline, and document associate performance and provide timely counseling.
Properly handle all administrative work with regard to interviewing, hiring, performance appraisals, and terminations of staff.
Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates.
Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
Maintain close control and inventory of uniforms, supplies, and equipment.
Prepare and post weekly schedules in accordance with guest needs and staff availability.
Carry out supervisory responsibilities in accordance with Hotel policy and applicable laws.
Ensure all associates are safety conscious and trained in safe work practices.
Have a thorough knowledge of hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each; ensure that all associates are properly trained in these procedures.
Facilitate departmental training modules; continually monitor, evaluate, and revise training content to reflect changes in the process; address the needs identified by associates.
Participate in Hotel Manager on Duty Program.
Follow 4 Keys service standards, standard operation procedures, and safety standards.
Follow all appropriate policies and procedures while constantly striving to improve all standards of operations.
Follow safety and security procedures.
Work cohesively with co-workers and all departments as part of a team.
Adhere to attendance and reliability standards.
Follow all additional duties as assigned by management.