KAUBOI at The Remi Hotel - Restaurant Manager

KAUBOI at The REMI Hotel•Scottsdale, AZ

1d•$70,000 - $80,000•Onsite

About The Position

Crescent Hotels & Resorts invites you to embark on an exciting journey as a Restaurant Manager for the new Japanese Steakhouse Restaurant within the spectacular Remi Hotel, a new build Autograph Collection. Nestled in the pulsating heart of downtown Scottsdale's Entertainment District, this 161-room gem combines classic western elements with bold, modern motifs, redefining the desert aesthetic and attitude. It's five food and beverage outlets range from a 1940's inspired café on the ground level to a seductive Miami-style rooftop pool deck and bar reflective of the orange groves of Morocco. The Restaurant Manager will oversee all of the food operations for the Fine Dining Japanese Steakhouse, Kauboi. These hotel concepts & outlets include: KAUBOI: Fine Dining Japanese Steakhouse with Sushi, Robata, and a Whiskey-Based Speakeasy. ALLEGRA: Rivera Beach Club-inspired Rooftop Pool Lounge with Cabana Service, Refreshing cocktails, and a 270-degree view of the valley. F/SIXTEEN: American Diner with a modern twist. Serving breakfast, lunch, and dinner with boozy milkshakes, late-night excitement, and a full bar. Lobby Bar & In-Room Dining.

Requirements

5+ years of guest related experience in the food & beverage service and/or retail industry; or equivalent combination of experience and education.
Must have at least 2 years supervisory experience.
Must have experience and knowledge or ABC laws for legal sale of alcohol.
Must be available to work nights, weekends and/or holidays when required.
Displays a pleasant disposition.
Maintains a high level of integrity.
Ability to anticipate challenges before they arise.
Ability adapt to different situations in a rapidly changing environment.
Reliable
Ability to perform all the duties of this job successfully.
Thoughtful and thorough communication with all team member, guest and management via written and verbal communication
Ability to de-escalate stressful situations.
Ability to identify areas of opportunity and be solution focused.

Responsibilities

Supervise and coordinate activities of employees during the shift.
Establish and maintain continual education regarding Service Standards and guest-focused hospitality through preshift meetings, team meetings and throughout service daily.
Ensure alignment of service focuses with GM and ensure all managers on the leadership team are focusing and promoting these areas of education and development.
Quality and timely communication to the restaurants leadership team and company leaders (i.e. via email, Slack, verbal, etc.)
Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel.
Understand completely all policies, procedure, standard, specifications, guidelines, and training programs. Follow established Standard Operating Procedures.
Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately.
Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
Inform General Manager of violations to restaurant policies regarding personnel and so they may administer prompt, fair and consistent corrective action for any and all violations or company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Provide advice and suggestions to GM and Senior Manager as needed.
Check the quantity and quality of received products (food, beverage, supplies) during the shift.
Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift.
Ensure consistency in the delivery of the entire restaurant concept.
Responds in a professional manner when faced with tough situations.
Create a motivational environment with open and effective communication.
Mentor and coach front of house team
Help to manage labor hours by encouraging efficiencies and helping as needed.
Other duties, responsibilities and activities may change or be assigned at any time with or without notice.