Restaurant Manager - Trevis

Omni Hotels & Resorts•Tallahassee, FL

12d•Onsite

About The Position

The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river. Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match. Overview To ensure proper training and supervision of all personnel. To deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.

Requirements

Minimum 1 year management experience
Good supervisor skills
Good communication skills
Great attitude
Very organized and able to walk long distances

Responsibilities

To consistently ensure the maximum guest information in the restaurant and room service
Pre-meal meeting conducted with service staff on a daily basis
Supervision of floor during operation when busy
Ensure that service personnel follow service scenario
Monitor timing of guest experience
Handle all complaints to the guests’ satisfaction
To maintain a consistently smooth running operation
Service staff on duty as scheduled
Kitchen, stewarding, and cashier staff on duty as scheduled
Side-stands fully stocked with equipment
All side-work complete
Insure station rotation in seating
Assist in seating or service of guests as necessary
Coordinate all functions in dining room/room service during service
Monitor productivity of service, kitchen, and stewarding staff
To monitor and critique the quality and consistency of the food product
Special boards an/or description posted accurately
Continuously check food quality and presentation coming from kitchen
Maintain food displays during service
Monitor guest satisfaction and comments regarding food
To be familiar with clients so that there is constant recognition of all repeat guest
Reservations reviewed on a daily basis
Reservations checked against the VIP list from the front desk
All special attention details handled properly
To maintain the physical atmosphere and cleanliness of the restaurant
Staff’s uniform and appearance meet specifications
Tabletops set to specifications
All menus inspected daily by hostess
During service, constantly inspect tabletops, side-stations and tray stands
All equipment in good conditions and clean
All work areas maintained neat, orderly, and clean
All lights and music adjusted appropriately for each meal period
To contribute to the profitability of the restaurant through cost control effectiveness