Restaurant Manager

Highgate Hotels•San Francisco, CA

4d•Onsite

About The Position

The Restaurant Manager at the Hyatt Regency San Francisco Downtown SOMA coordinates, supervises, and directs all aspects of restaurant operations. The role is responsible for maintaining a profitable restaurant while ensuring high-quality products and service. The manager promotes business, works to reduce employee turnover, maintains revenue and payroll budgets, and meets productivity targets while sustaining quality.

Requirements

At least 3 years of progressive experience in a hotel or related field; alternatively, a 4-year college degree and at least 1 year of related experience; or a 2-year college degree and at least 2 years of related experience.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Must supervise 2 or more employees.
Must not spend more than 50% of work time performing outlet duties.
Effective verbal and written communication with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to understand and evaluate complex information and maintain confidentiality.
Long hours may sometimes be required.
Ability to exert up to 50 pounds occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Responsibilities

Oversee the outlet’s daily operations and supervise outlet personnel.
Respond to guest complaints promptly and maintain guest satisfaction.
Coordinate with other food and beverage managers and keep them informed of issues.
Keep the immediate supervisor informed of problems or matters requiring attention.
Assist with coordinating and monitoring loss prevention in the outlet.
Prepare and submit required reports, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor service quality in the food and beverage outlet.
Assist with menu planning and preparation.
Ensure compliance with local liquor laws, health and sanitation regulations, standard operating procedures, and requisition procedures.
Remain visible on the floor and assist staff during meal periods.
Conduct staff performance reviews in accordance with hotel standards.
Understand, implement, and monitor applicable corporate promotions and outlet standards, including buffet and three-meal concepts.
Train employees on standard operating procedures and technical job tasks; participate in or conduct departmental and hotel training.
Interview candidates for front-of-house food and beverage positions and follow hiring approval standards.
Complete tip reporting.
Participate in manager-on-duty coverage as required.
Attend required hotel meetings and training, maintain regular attendance and professional appearance, and comply with hotel standards and regulations.
Maximize productivity, identify problem areas, and assist with implementing solutions.
Handle problems by anticipating, preventing, identifying, and resolving them; evaluate information from various sources and maintain confidentiality.
Perform other duties as requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave
Employee assistance program
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law