Restaurant Manager - The Ben Hotel
About The Position
The Restaurant Manager plans and manages the Restaurant, Room Service, Bar, and catering operations to achieve customer satisfaction, quality service, compliance with company and franchise policies and procedures, and adherence to federal, state, and local regulations while meeting or exceeding financial goals. The role supports the warmth and quality of The Ben Hotel’s food and beverage spaces and contributes to the guest experience. The manager oversees department employees and operations, develops budgets and business plans, manages food and beverage outlet marketing, ensures compliance and sanitation, maintains equipment and facilities, and responds to guest needs and concerns.
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 another organization.
- Thorough knowledge of restaurant and hotel practices and procedures to perform non-repetitive analytical work.
- Ability to apply policies and procedures and determine an appropriate course of action.
- Supervision and management communication skills.
- Ability to investigate and analyze activities or information and make logical conclusions and recommendations.
- Ability to make occasional decisions guided by established policies and procedures.
- Excellent comprehension for assisting with guest and associate matters and interpreting instructions from superiors.
- Excellent vision for seating guests, expediting food, cleaning equipment, and reading floor plans, charts, and schedules.
- Excellent oral communication skills for communicating with guests and associates, issuing instructions, and communicating policies.
- Excellent comprehension for reading and implementing policies and procedures, writing schedules, and reading forecasts and SOPs.
- Knowledge of chemicals and agents for training purposes.
- Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes weighing 20–40 pounds on a daily basis.
- Ability to bend to pick up dropped items, assist with serving food, or obtain supplies; kneeling is not required.
- Mobility covering all outlet areas for 95% of the shift.
- Continuous standing to assist at the hostess station, with minimal stationary standing.
- Ability to climb stairs, as required by location.
Responsibilities
- Manage human resources within the department.
- Direct recruitment and employee development, including hiring, training, empowering, coaching, counseling, performance and salary reviews, conflict resolution, discipline, and termination as appropriate.
- Develop, recommend, implement, and manage the department’s annual budget, business and marketing plan, forecasts, and objectives to meet or exceed management expectations.
- Implement and manage company and franchise programs and SOP compliance, including safety, sanitation, and federal, state, and local regulations, to maintain quality service and hospitality.
- Market food and beverage outlets and develop and manage menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to increase guest and local-market sales and meet financial goals.
- Manage maintenance and sanitation of hotel food and beverage areas and equipment to protect assets, comply with regulations, and ensure quality service.
- Respond to customer needs, issues, comments, and problems to provide a quality experience and support future sales.
Benefits
- Medical, dental, and vision insurance
- Health savings and flexible spending account options
- 401(k) retirement savings plan
- Paid leave through Sage’s Independence Plan for eligible salaried associates
- Marriott travel discounts
- Sage Hospitality hotel and restaurant discounts
- Employee assistance program
- Career development and advancement opportunities within Sage Hospitality and Marriott
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
