Restaurant Manager

Peregrine Hospitality•Paso Robles, CA

1d•Onsite

About The Position

Come join us at the Paso Robles Inn! We’re in search of a dynamic and driven food and beverage professional with a passion for hospitality, a deep appreciation for exceptional wine and cuisine, and an unwavering commitment to elevating service standards. This individual thrives on building best-in-class guest experiences, cultivating team excellence, and consistently exceeding the highest benchmarks of our industry. This position oversees front-of-house functions at our upcoming Charlie Palmar Restaurant, ensures compliance with company policies and regulatory requirements, and maintains service standards consistent with a high-quality dining environment in Paso Robles, CA. The Director of Outlets provides direction to staff, supports culinary collaboration with Chef Palmer and the culinary leadership team, and ensures the delivery of a consistent, guest-focused experience.

Requirements

Understand the mission, vision, and goals of the hotel.
Must be able to prioritize and work efficiently with limited supervision.
Must be detail-oriented and able to multi-task efficiently.
Must be able to speak and understand and communicate the primary language(s) used in the workplace.
Must possess excellent communication, follow-up, and organizational skills.
Must have the ability to push, pull bend, squat and lift on a regular basis.
Safety requirements of PPE as needed for the duty assigned and with the use of required tools and equipment.
Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow up.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.
Knowledgeable and ensure compliance with all state liquor regulations.
Knowledgeable and ensure compliance with all health and food safety regulations.
Must be TIPS and Food Safety certified as required.

Nice To Haves

Passion for hospitality.
Deep appreciation for exceptional wine and cuisine.
Unwavering commitment to elevating service standards.
Thrives on building best-in-class guest experiences.
Cultivates team excellence.
Consistently exceeds the highest benchmarks of our industry.

Responsibilities

Oversees front-of-house functions at the Charlie Palmar Restaurant.
Ensures compliance with company policies and regulatory requirements.
Maintains service standards consistent with a high-quality dining environment.
Provides direction to staff.
Supports culinary collaboration with Chef Palmer and the culinary leadership team.
Ensures the delivery of a consistent, guest-focused experience.
Accountable for the financial performance of the department.
Prepares and controls the hotel budget for the department.
Manages and supports, in conjunction with the banquet supervisor, the full operations of the banquets and catering department.
Monitors departmental, payroll, and supply expenses in accordance with budgetary goals.
Ensures staff members follow proper procedures for ordering, pouring, and cashiering.
Coordinates all aspects of groups with reservations in the restaurant, banquet, and bar.
Responsible for monthly beverage inventory.
Responsible for the organization of the liquor room and beer/wine cooler.
Maintains inventory log.
Enforces policies regarding liquor requisitions.
Responsible for the liquor par levels in beverage areas.
Sets up and monitors food and beverage events and promotions.
Holds a pre-shift meeting with staff prior to reporting to stations.
Communicates daily with department managers and MOD to assure consistency and pass on pertinent information.
Consistently monitors the performance of associates on an ongoing basis and provides feedback.
Rewards, disciplines, and documents associate performance and provides timely counseling.
Handles all administrative work with regard to interviewing, hiring, performance appraisals, and terminations of staff.
Selects qualified, goal and service-oriented individuals and develops these individuals with clear guidelines to associates.
Maintains efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
Maintains close control and inventory of uniforms, supplies, and equipment.
Prepares and posts weekly schedules in accordance with guest needs and staff availability.
Carries out supervisory responsibilities in accordance with Hotel policy and applicable laws.
Ensures all associates are safety conscious and trained in safe work practices.
Has a thorough knowledge of hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each; ensures that all associates are properly trained in these procedures.
Facilitates departmental training modules; continually monitors, evaluates, and revises training content to reflect changes in the process; addresses the needs identified by associates.
Participates in Hotel Manager on Duty Program.
Follows 4 Keys service standards, standard operation procedures, and safety standards.
Follows all appropriate policies and procedures while constantly striving to improve all standards of operations.
Follows safety and security procedures.
Works cohesively with co-workers and all departments as part of a team.
Adheres to attendance and reliability standards.
Follows all additional duties as assigned by management.