Restaurant Manager

MPM Macon•Atlanta, GA

12d

About The Position

The Food & Beverage Manager is responsible for managing all food and beverage outlets, from the guest’s arrival through completion of the guest experience, to support positive guest retention. The role oversees daily operations and service standards, supervises shift operations, responds to guest concerns, manages team schedules and payroll, and trains and coaches team members. It also supports cost control, inventory, purchasing, and accounting processes in accordance with company standards. The posting describes working in a hotel or resort environment and includes physical and mental demands such as extended periods sitting or standing, lifting, working under pressure, and managing multiple tasks.

Requirements

At least two years in an Assistant Manager or Manager role at a fine-dining restaurant or hotel.
Knowledge of fine dining, wine, and beverages.
Excellent written and verbal communication skills.
A ServeSafe certificate, or currently working on renewing a current certificate.
Strong sense of ownership.
Experience training and coaching restaurant staff.
Ability to work effectively and efficiently under pressure.
High school diploma, equivalent degree, or higher.
Ability to sit or stand for extended periods, bend and kneel, and lift or pull 10, 25, or 50 pounds.
Ability to communicate clearly, make sound judgments quickly, work on multiple tasks toward deadlines, work independently, take and provide direction, manage differing personalities, maintain confidentiality, and handle stressful situations and workplace challenges.

Nice To Haves

Micros experience.
Yelp experience.
Bar and craft cocktail experience.

Responsibilities

Manage day-to-day food and beverage operations and ensure service standards and guest experience expectations are met.
Supervise daily shift operations with Restaurant Managers, assisting servers, server assistants, and hosts on the floor during meal periods.
Respond attentively, courteously, and efficiently to guest requests, problems, complaints, and accidents at all food and beverage outlets, and follow up to ensure satisfaction.
Maintain accurate team-member payroll, meeting deadlines to ensure hours, PTO, and holidays are paid correctly.
Train, motivate, coach, counsel, and discipline food and beverage team members according to hotel standards, with supervision from the Restaurant General Manager.
Prepare team-member schedules based on business forecasts, payroll budget guidelines, and productivity requirements; submit schedules to the General Manager and Human Resources when required.
Participate in departmental, staff, manager, and other required meetings.
Follow company standards for purchase orders, invoice vouchers, and checkbook accounting.
Conduct daily and monthly par checks and inventory to control costs, review portion control, reduce waste, and prevent service interruptions.
Perform other duties as reasonably assigned.