Restaurant Manager

Hyatt•San Francisco, CA

35d

About The Position

The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of Restaurant operations, while maintaining a profitable Restaurant and high quality products and service levels. The ideal candidate for this position Education & Experience: • At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience. • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. • Must supervise 2 or more employees. • Does not spend more than 50% of time performing outlet duties. Physical requirements: • Long hours sometimes required. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements: • Must be able to effectivelymunicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. • Must be able to multitask and prioritize departmental functions to meet deadlines. • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. • Attend all hotel required meetings and trainings. • Participate in M.O.D. coverage as required. • Maintain regular attendance inpliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. • Maintain high standards of personal appearance and grooming, including wearing nametags. • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. • Must be able to understand and evaluateplex information, data, etc. from various sources to meet appropriate objectives. • Must be able to maintain confidentiality of information. • Perform other duties as requested by management. • Maintain a warm and friendly demeanor at all times.

Requirements

At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Must supervise 2 or more employees.
Does not spend more than 50% of time performing outlet duties.
Must be able to effectivelymunicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all hotel required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance inpliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and evaluateplex information, data, etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.

Responsibilities

Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
Oversee all aspects of the daily operation of the outlet.
Supervise outlet personnel.
Respond to guestplaints in a timely manner.
Work with other F&B managers and keep them informed of issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
Prepare and submit required reports in a timely manner.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Monitor quality of service in F&B outlet.
Assist in menu planning and preparation.
Ensurepliance with all local liquor laws, and health and sanitation regulations.
Ensurepliance with SOP's in all outlets.
Ensurepliance with requisition procedures.
Be visible on the floor and assist staff as needed during each meal period.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards.
Ensure the training of employees on SOP's and technical job tasks.
Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Complete tip reporting.
Ensure overall guest satisfaction.