PM Restaurant Manager- The Mockingbird Hotel

Coury Hospitality•Dallas, TX

17h

About The Position

The Restaurant Manager sets and achieves the highest standards in all areas of restaurant operations, including team member experience, guest experience, and financial results. They oversee the training and development of all restaurant team members and lead the way in providing exceptional food in a safe, clean, and inviting atmosphere.

Requirements

Proficiency in reading, writing, and speaking English.
Ability to supervise many employees in a high-volume environment.
Strong problem-solving skills.
Adaptability to changes in staffing and procedures.
Organizational and prioritization skills under pressure in a fast-paced environment.
Basic sanitation knowledge.
Proficiency in computer operations and ordering procedures.
Outgoing, sociable, and well-spoken.
Effective communication skills with guests, co-workers, and supervisors.
Ability to quickly absorb large amounts of information: service procedures, menus, dining room floor plans, register operations.
Dedication to excellent customer service.
Must have Manager Food Handlers and TABC license.
Long periods of standing and fast-paced walking during shifts.
Flexible schedule to work holidays and weekends. This is primarily a PM Restaurant Manager role.
Bending, reaching, and stooping.
Ability to lift, balance, and carry large dining room service trays.
Frequently lift/carry 11-20 lbs; occasionally lift/carry 21-50 lbs; rarely lift/carry 51-100 lbs.

Responsibilities

P&L Authority: Maintains profit and loss authority over the assigned location.
Service Flow Management: Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices.
Staff Briefings: Facilitates staff briefings prior to all shifts and must be a subject matter expert on all menu items and general guest information.
Talent Identification: Identifies talent both internally and externally, interviews, hires, and on-boards new associates with the intention of finding future leaders.
Performance Monitoring: Monitors staff performance, trains and develops associates through one-on-one discussions, performance evaluations, and hands-on education to prepare them for future career opportunities.
Motivation and Recognition: Motivates, inspires, and challenges the team to achieve at their highest level. Recognizes and rewards excellent performance, while coaching and documenting to improve or remove low performers.
Company Mission and Values: Encourages staff to embrace the company's mission and values. Displays passion for hospitality, guest service, and quality improvement, striving to enhance the overall dining experience.
Policy Knowledge: Maintains current knowledge of company and departmental policies and procedures, communicating expectations to staff.
Guest Service: Promotes excellent guest service and handles guest concerns promptly and professionally. Ensures associates conduct themselves professionally, aware that their actions are within guest view.
Cleanliness and Sanitation: Maintains restaurant cleanliness in accordance with company standards. Ensures sanitation standards comply with OSHA regulations and local health and safety codes. Participates in daily safety and cleanliness inspections and assigns cleaning tasks to associates during slow periods.
Equipment Maintenance: Ensures restaurant equipment is properly maintained and safely operated, emphasizing safety and security standards.
POS Management: Understands and performs managerial functions with the POS system, ultimately responsible for all cash handling and accountability.
Marketing and Promotions: Assists with marketing and promotional programs to build restaurant sales.
Scheduling: Writes timely schedules that meet the financial needs of the business while ensuring excellent guest experience.
Payroll: Approves payroll hours daily and weekly for all restaurant personnel.
Operational Roles: Performs duties of Host, Server, Server Assistant, and Food Runner when needed.
Communication: Communicates daily with the Director of F&B, General Manager of the hotel, and Executive Chef.
Side Work Enforcement: Enforces adherence to all side work.
Kitchen Relationship: Maintains a positive working relationship with kitchen staff.
Additional Responsibilities: Additional tasks and responsibilities may be assigned at the discretion of the Director of F&B.