Restaurant & Outlets Manager

Pyramid Global Hospitality•Philadelphia, PA

2d•Onsite

About The Position

The Restaurant Manager is responsible for leading the daily food and beverage operations of an assigned dining venue, overseeing all front-of-house operations while partnering closely with the Executive Chef to ensure back-of-house operational excellence. This role is focused on delivering exceptional guest experiences through quality products, outstanding service execution, and consistent adherence to resort and brand standards. The Restaurant Manager partners with the Director of Food & Beverage on strategic planning, innovative food and beverage offerings, departmental initiatives, long-term business objectives, and profit and loss management. This role supports the development and implementation of departmental strategies while ensuring service standards and brand initiatives are consistently executed.

Requirements

Must possess 3+ years management experience in the food and beverage division of hotel and/or resort.
3+ years of experience hiring and developing talent.
Excellent communication skills with fluency in English required.
Must possess a High School Diploma or equivalent, some college preferred.
Must be proficient in POS systems, Inventory Management Systems and Microsoft Office.
Alcohol Awareness Certification (must comply with State regulations)
Food Handlers Certification (must comply with State regulations)
Strong organizational management and analytical skills.
Innovative thinker that will challenge business processes and concepts to drive results.
Clear, concise written and verbal communication skills.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful high-pressure situations.
Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
Must maintain composure and objectivity while under pressure.

Nice To Haves

Previous union experience a plus.

Responsibilities

Provide leadership and support for all outlets working directly with Managers and Supervisors.
Assists with the activities of the F&B Department to maintain and improve productivity, food quality, service, creativity and merchandising to increase volume, sales, and profit.
Enforces policies with management and schedules for the operation of all restaurants and bars to achieve a productive and profitable result.
Achieve predetermined profit and productivity objectives and desired standards in food, service, sanitation, creativity, and merchandising and promotion ideas.
Coordinate testing and experimental projects to upgrade products and procedures.
Reviews and evaluates daily the guest satisfaction and experience.
Review prices, sources of supply, food and beverage sales trends and inventories.
Monitors and controls food, beverage labor and other related costs.
Establish purchasing and receiving procedures in conjunction with the Purchasing Department.
Responsible for upholding of food & beverage concepts.
Assist in development of yearly budget
Develop monthly and weekly forecast
Monitor payroll of department
Lead daily staff stand up meetings
Attend the bi-weekly management meeting
Develop and revise SOPs for the department, as needed
Ensure all training and certifications are up to date
Ensure property policies are administered fairly and consistently; disciplinary procedures and documentation are completed according to company SOPs.
Conducting annual performance appraisals with direct reports.
Communicates and executes departmental and property emergency procedures.
Recruiting for food & beverage team members.
Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.
Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
Employees receive on-going training to understand guest expectations.