Restaurant Manager
About The Position
The Restaurant Manager is responsible for the successful operation and administration of the restaurant department, including the bar/lounge. The role balances department operations while providing guests with an exceptional food and beverage experience and maximizing profitability. The manager ensures restaurant operations are conducted professionally, according to standards, and with a high level of service. They develop and maintain a competent, motivated, and empowered staff; lead, train, coach, motivate, engage, and provide daily feedback to restaurant staff, supervisors, and managers; and serve as the restaurant department liaison to other hotel departments.
Requirements
- Bachelor's degree required.
- At least 5 years of previous restaurant experience required.
- Experience with restaurant systems such as MICROS required.
Nice To Haves
- Hotel restaurant experience strongly preferred.
- Familiarity with Microsoft Office preferred.
Responsibilities
- Work with the food and beverage team on menu planning and development.
- Increase restaurant revenue through marketing, promotions, and upselling.
- Manage the restaurant budget.
- Investigate and resolve complaints about food quality, service, or accommodations.
- Schedule and receive food and beverage deliveries and verify product quality and quantity.
- Monitor food portions, garnishing, and presentation to ensure food meets standards.
- Monitor budgets and payroll records and review financial transactions to ensure expenditures are authorized and budgeted.
- Schedule staff hours and assign duties.
- Monitor compliance with health and fire regulations related to food preparation, service, and building maintenance.
- Maintain records required by government agencies regarding sanitation and, when applicable, food subsidies.
- Establish standards for employee performance and customer service.
- Estimate food, liquor, wine, and other beverage consumption to determine purchasing or requisition needs.
- Review work procedures and operational problems to identify improvements to service, performance, or safety.
- Perform service tasks, including clearing tables and serving food and drinks, when necessary.
- Maintain food and equipment inventories and inventory records.
- Organize and direct worker training, resolve personnel problems, hire staff, and evaluate employee performance in dining and lounge facilities.
- Order and purchase equipment and supplies.
- Record the number, type, and cost of items sold to identify items that may be unpopular or less profitable.
- Assess staffing needs and recruit staff, including through newspaper advertisements or job fairs.
- Arrange equipment maintenance and repairs and coordinate services such as waste removal and pest control.
- Monitor employee and patron activities to ensure liquor regulations are followed.
- Greet guests, escort them to their seats, and present menus and wine lists.
- Take dining reservations.
- Compile and balance cash receipts at the end of the day or shift.
- Train workers in service, sanitation, and safety procedures.
- Inspect supplies, equipment, and work areas to ensure efficient service and compliance with standards.
- Control inventories of food, equipment, small wares, and liquor, and report shortages to designated personnel.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
