Restaurant Manager

Inns of Aurora • Aurora, NY

32d

About The Position

The Restaurant Manager is responsible for supervising and managing staff, daily operations of the restaurant performance as well as maintaining high standards of food, service, health and safety, and guest experience.

Requirements

• Masters in Hospitality Administration, or related field, or 4+ years of equivalent experience
• Minimum of 3 years supervisory experience of 10 or more employees
• Ability to multi-task effectively under fast-paced working conditions
• Ability to maintain neat, professional and clean appearance and practices
• Ability to manage team of servers, hosts, bartenders and other Inns of Aurora restaurant employees
• Proficiency in Microsoft Office programs, and general computer literacy
• Must demonstrate a professionals demeanor and possess interpersonal skills
• Specialized organizational, written and verbal communication skills
• Flexibility with hourly schedules, including weekend, holiday and evening availabilities
• TIPS certifications; will train as needed

Nice To Haves

• Understanding of restaurant industry, fiscal management, and P&L Analysis
• Experience with Micros software
• Fine-dining serving experience and experience with inventory management
• Knowledge and understanding of workplace safety procedures
• Extensive knowledge of the arts, culture, viniculture, agriculture, and history of the Finger Lakes and Inns of Aurora
• Specialized historical knowledge of the Cayuga County and Village of Aurora area

Responsibilities

• Guest Operations:
• Maintain a strong presence in the restaurant; ensure guests are greeted at the door and their orders are taken promptly and correctly
• Personally respond to all guest complaints
• Closely monitor guest dining experiences
• Build positive clientele relationships with repeat guests
• Create and maintain bar menus
• Monitor food and beverage presentations and monitor expediting process
• Report all restaurant complaints and communicate day-to-day matters to general manager; read and review daily guest survey responses
• Maintain and promote cleanliness standards, quality control, hygiene, health and safety
• Ensure cleanliness of restaurant and bar areas before, during and after meal periods
• Coordinate opening and closing procedures
• Requisition of restaurant supplies (candles, menus, etc.)
• Personnel Management:
• Design weekly schedules
• Train all staff for job competence and ensure staff is aware of restaurant policies and procedures including service standard for F&B and guest service standards
• Manage and remediate all staff conflicts, including disciplinary action
• Manage hiring and termination procedures, including interviews and staffing decisions using company procedures
• Train, supervise, and monitor food sanitation and safety procedures in the dining rooms, bar and service areas
• Train and monitor compliance of staff with guest check procedures
• Ensure all employees adhere to code of conduct and company’s uniform standards, as defined in the IOA handbook
• Ensure alcohol awareness programs, such as TIPS, are followed
• Adhere to all work rules, procedures and policies established by the hotel and restaurant, including but not limited to, those contained in the employee handbook
• Demonstrate the leadership qualities as outlined in the Hospitality Partners Leadership Job Requirement Chart
• Inventory Management/Financials:
• Maintain and order proper amounts of wines, liquor, beer etc. for restaurant and banquet
• Check and monitor inventory on weekly/monthly basis
• Supervise settlement of guest bills in accordance to hotel and/or restaurant policy
• Achieve and maintain budgeted covers and create goals to strive to improve over the year
• Follow up on accounting issues and resolve accordingly
• Assist with design and implementation of experiential packages
• Manage cash drawer throughout the shift and during opening/closing procedures, as necessary
• Conduct P&L analysis and monthly variance report
• Complete weekly payroll
• Marketing:
• Conduct continuous market research in the trends of service styles, menus, cocktails, wine, etc.
• Suggest, create and implement marketing initiatives, promotions, etc.
• Develop and implement creative strategies to increase revenue
• Network with local consumers and businesses to advertise our products and services
• Select wines and meet with vendors and on an on-going basis and network with local wineries
• Develop, implement and assess in-house promotions

Benefits

• competitive medical and dental benefits
• generous paid time off packages
• eligible to participate in our 401K program and supplementary benefits
• highly competitive employee discount at all of our lodging and dining properties

What This Job Offers

• Job Type: Full-time
• Career Level: Manager