Restaurant Manager Latitude 44 - Four Points By Sheraton

Westmont Hospitality Group•Halifax, NS

23d•Onsite

About The Position

The Restaurant Manager is responsible for effectively managing and overseeing all aspects of the Restaurant Operations, including guest relations, sales, product quality, team building, social media, and staff development for the benefit of key stakeholders. The role ensures 100% guest satisfaction through appropriate guest service practices, operates the restaurant at or above established standards, and achieves budgeted revenues while maintaining expenses. The position reports to the General Manager.

Requirements

Minimum 2 years Food & Beverage supervisory experience in a hotel or restaurant of similar size and volume.
Motivated self-starter with a clearly defined career path.
Ability to lead by example.
Good organizational skills.
Excellent communicator.
Eye for detail.
Must have own vehicle and willingness to travel to events as may be required.
Must be able to work flexible hours, days, evenings, weekends, and holiday shifts.
Listening and mental attentiveness in dealing with customer queries and manager's requirements.
Mental effort required in multi-tasking and handling interruptions that require refocusing.
Mental and visual concentration during computer work daily.
Standing for long periods of time.
Walking for a long period of time.
Performs computer work daily.
Some heavy lifting may be required.

Nice To Haves

Formal post-secondary education in a recognized hospitality program.
Previous experience in a high-volume restaurant facility.

Responsibilities

Accountable for the operation of the restaurant.
Prepare and execute yearly objectives.
Manage, supervise, and participate in the training and development of restaurant team members.
Maintain effective employee relations and conduct regular team meetings.
Recruit, hire, train, and evaluate all Restaurant and Lounge staff in conjunction with GM and HR.
Implement corporate and in-house promotions related to Food & Beverage.
Ensure Food and Beverage controls are in place and followed.
Perform month-end procedures, including inventories, costing, and analysis.
Ensure service standards are followed and design/implement menus.
Manage the programming and maintenance of the Micros point of sale system.
Assist with banquets as needed.
Assist the Chef and General Manager with budget and forecasting.
Ensure superior cleanliness of the Restaurant.
Perform rotating Manager on Duty shifts.
Report all unsafe and unhealthy conditions within the workplace.
Ensure all aspects of the attached Occupational Health and Safety Responsibilities are adhered to.
Maintain personal appearance in a clean and hygienic manner according to the standards manual.
Ensure full uniform, if required, is worn for all shifts, including name badge.
Relay any concerns to the Chef and/or General Manager.
Attend all staff meetings.
Perform duties as assigned by the General Manager.