Restaurant Manager

Horseshoe Bay Resort•Berkeley, CA

7d•$67,000 - $70,000

About The Position

The Restaurant Manager leads food and beverage staff to ensure the department operates efficiently and achieves business goals. The role is accountable for guest satisfaction and service standards, staff hiring and development, training, revenue and expense management, client relationships, and the quality and safety of food and beverage operations. The manager works alongside staff, communicates with responsible personnel, and collaborates to maintain a positive, professional work environment while following Restaurant/Hotel procedures and applicable regulations.

Requirements

Clear written and verbal communication skills.

Responsibilities

Lead food and beverage staff to operate efficiently and achieve business goals.
Attend appropriate meetings and communicate with responsible staff to meet guest and employee needs.
Ensure food and beverage service standards are met and guest needs are handled promptly.
Resolve guest complaints courteously, focusing on service recovery when applicable.
Train staff and model appropriate guest service standards.
Interview, hire, and develop associates.
Evaluate staff performance and coach them to meet standards.
Set goals, provide ongoing feedback, and recognize or reward associates to motivate the team.
Deliver discipline and corrective action and make termination decisions.
Train associates and maintain training records; ensure company, brand, and department training requirements are met.
Analyze quality issues, identify training needs, and implement improvements.
Use available resources and adhere to Restaurant/Hotel training policies.
Achieve business revenue goals by developing and implementing service programs.
Build and maintain client relationships to encourage repeat business and referrals.
Develop and implement changes to food and beverage operations based on sales and guest comments.
Manage expenses to maximize hotel profitability.
Manage labor through scheduling, monitoring, and adjustments based on business needs and the departmental budget.
Follow procurement guidelines and apply sound business judgment.
Manage and maintain company assets within budget guidelines.
Conduct routine inspections to maintain food, beverage, kitchen, and restaurant quality and standards in accordance with company, brand, and applicable local, state, and federal regulations.
Maintain a clean and safe work environment and follow procedures for guest and employee incidents.
Manage personal workload effectively.
Communicate clearly in writing and verbally.
Promote collaboration and a positive, professional work environment.
Attend daily, weekly, and/or monthly department or hotel meetings to support communication and planning.
Adhere to Restaurant/Hotel Standard Operating Procedures.