Restaurant Manager - Dune House Hotel & Spa - Jacksonville, FL

Sage Hospitality•Atlantic Beach, FL

2d•Onsite

About The Position

Plan and manage the restaurant, room service and other food and beverage outlets as appropriate in orderto achieve customer satisfaction, quality service, compliance with corporate/franchise policies andprocedures and federal, state and local regulations while meeting/exceeding financial goals. Position isresponsible for the short term planning and daily operations of the restaurant and room service and maymanage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the variousareas.

Requirements

More than two years of post high school education.
Two to three full years of full employment in a related position with this company or other organization(s).
Requires thorough knowledge of the restaurant/hotel practices and procedures in order to performnon-repetitive analytical work. May require knowledge of policies and procedures and the ability todetermine course of action based on these guidelines.
Supervision/management communication skills are required.
Requires ability to investigate and analyze current activities or information and make logicalconclusions and recommendations.
Ability to make occasional decisions which are generally guided by established policy andprocedures.
Excellent comprehension for assisting with guest and associate matters. Interpreting instructionsfrom superiors.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floorplans, charts, schedules.
Must have excellent oral communication for communicating with guests and associates, issuinginstructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writingschedules and reading forecast and SOPs.
Must have knowledge of chemicals/agents for training purposes.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20-40 lbs.
Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.No kneeling required.
Mobility -95% of shift covering all areas of outlets supervising.
Continuous standing to assist at hostess station -minimal stationary standing.
Climbing stairs -varies by location.
No driving required.

Responsibilities

Manage the associates in the various outlets in order to attract, retain and motivate the employees;hire, schedule, train, develop, empower, coach and counsel, conduct performance and salaryreviews, resolve problems, provide open communications and recommend discipline andtermination, as appropriate.
Implement company programs (IHC/franchise) and manage the operations of the restaurant, roomservice and any other food and beverage outlet as required to ensure compliance with SOPs, safetyregulations and federal, state and local regulations to ensure an optimal level of service, quality andhospitality are provided to the guest(s).
Forecast, implement, monitor, control and report on the various outlet budgets and theircomponents (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximizerevenue and minimize expenses while ensuring adequate supplies and staff are on hand to providetop quality customer service.
Respond to customer trends, needs, issues, comments and problems to ensure a quality experienceand enhance future sales prospects.
Create, recommend and implement promotions, displays, buffet presentations and ideas to capturemore in-house guests and a larger share of the local market.
Monitor and control the maintenance/sanitation of the various outlet areas and equipment toprotect the assets, comply with regulations and ensure quality service.
All other duties as assigned, requested or deemed necessary by management.