Restaurant Manager

Mainsail Lodging & Development•Atlanta, GA

13d

About The Position

The Food & Beverage Manager is responsible for managing all food and beverage outlets, from guests’ arrival through the completion of their experience, to encourage positive guest retention. The role oversees day-to-day operations and service standards, supports staff on the floor during meal periods, and responds to guest needs and concerns. It also includes team scheduling, payroll accuracy, staff development and performance management, participation in meetings, purchasing and accounting procedures, and inventory and cost controls. The position works under the supervision of the Restaurant General Manager for team training and management matters.

Requirements

At least two years of experience in an Assistant Manager or Manager role at a fine-dining restaurant or hotel.
Knowledge of fine dining, wine, and beverages.
Excellent written and verbal communication skills.
A ServeSafe certificate, or currently working on renewing a current certificate.
A strong sense of ownership in work.
Experience training and coaching restaurant staff.
Ability to work effectively and efficiently under pressure.
High school diploma, equivalent degree, or higher.
Ability to sit or stand for extended periods, bend and kneel, communicate clearly, work long hours as needed, and lift or pull 10, 25, or 50 pounds.
Ability to make sound judgments quickly, manage multiple tasks and deadlines, work independently, take and provide direction, manage differing personalities, maintain confidentiality, work effectively in stressful situations, and anticipate, prevent, identify, and solve workplace problems.

Nice To Haves

Micros experience.
Yelp experience.
Bar and craft cocktail experience; preferred but not required.

Responsibilities

Manage day-to-day operations of all food and beverage outlets and ensure quality service standards and an exceptional guest experience.
Supervise daily shift operations with Restaurant Managers and assist servers, server assistants, and hosts on the floor during meal periods.
Respond to guest requests, problems, complaints, and accidents attentively, courteously, and efficiently, and follow up to ensure guest satisfaction.
Maintain accurate team-member payroll, meeting deadlines and ensuring hours, PTO, and holidays are paid correctly.
Train, motivate, coach, counsel, and discipline food and beverage team members according to hotel standards, with supervision from the Restaurant General Manager.
Prepare team-member schedules based on the business forecast, payroll budget guidelines, and productivity requirements, and submit them to the General Manager and Human Resources when required.
Participate in departmental, staff, manager, and other required meetings.
Follow standards for purchase orders, invoice vouchers, and checkbook accounting.
Control costs through daily and monthly par checks and inventory reviews to monitor portion control, reduce waste, and prevent service interruptions.
Perform other duties as reasonably assigned.