Restaurant Manager

Sandy Lane Hotel•St. James, NC

85d•Onsite

About The Position

Sandy Lane, an AAA Five (5) Diamond exclusive resort, Forbes Five Star and member of the Leading Hotels of the World is seeking to recruit a highly organized and dynamic individual to join its Food and Beverage team as Restaurant Manager. The Restaurant Manager reports to the Assistant Director of Food and Beverage and is responsible for achieving the optimum level of guest satisfaction and departmental profitability in an atmosphere of high employee morale.

Requirements

A recognized qualification in Hotel and Food & Beverage Management
At least five years’ experience in managing Restaurant Operations, consistently delivering high service levels
Strong leadership, organizational and people management skills
Must be financially astute with regards to management and control of departmental budgets and expenses
The ability to function efficiently in a high pressured and fast paced environment.
Excellent communication, interpersonal and computer skills
Excellent organizational and time management skills.

Nice To Haves

Detailed wine knowledge and training will be an asset

Responsibilities

Ensures the efficient & effective management of the Restaurant
Ensures compliance with all Game Plan Standards and adherence to five diamond standards.
Ensure all five diamond & LQA standards are consistently met
Prepares annual budget (inclusive of labour) for the Assistant Director and/or the Director of Food & Beverage approval
Ensures that labour costs, beverage cost and other expenses are in line with budgeted target
Ensures that sanitation standards are maintained and the proper use of all equipment
Develops an aggressive sales strategy to ensure that budgeted sales targets are met
Develops an active “Meet & Greet” programme for all Guests, entering the assigned Restaurant
Promotes and encourages responsible alcohol service through training sessions
Assists with ensuring the safety rules and regulations are adhered in the department
Conducts monthly OS & E inventory and attends monthly Profit & Loss review meetings.
Ensures weekly maintenance reports are completed and forwarded to Engineering Management
Ensures weekly outlet walkabouts are done for follow up
Ensures that weekly roster is posted at least 48 hours prior to the start of the work week
Checks all champions for cleanliness, appearance and proper uniform.
Conducts pre - shift briefing; after shift de- briefings and monthly meetings with the restaurant team
Checks all stations before, during and after shift to ensure compliance with Standard Operating Procedures
Ensures adequate staffing for each area and that payroll is submitted for all champions on a weekly basis
Ensures that weekly training is conducted and weekly training reports are submitted to the Assistant Director/Director of Food & Beverage
Assists in other Food & Beverage outlets when necessary