Restaurant/Outlets Manager

Avion Hospitality Employee Services LLC•Tulsa, OK

30d

About The Position

Our Restaurant/Outlets Manager is a leader of the restaurant – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency restaurant with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to restaurants, bars, banquets, and catering events, and in-room dining OUTLET STRATEGY AND MANAGEMENT – Oversight, hiring, training and performance management. EMPLOYEE RETENTION AND TEAM BUILDING – Maintain morale, address staff concerns, best advocate for all employees and staff members. GUEST EXPERIENCES – Empower restaurant staff to provide unrivaled guest service, interact with guests to obtain feedback, manager service deliver from greeting to invitation to return. OPERATIONS – Manage day-to-day operations, oversee financial aspects of the restaurant, uphold standards, ensure compliance with all applicable laws and regulations, assist where needed on the floor. COMMUNICATIONS – Communicate with key partners & Dept heads, act as liaison with other organizational leads, initiate and oversee cross-functional collaborations. Coordination with Director of Food & Beverage TALENT MANAGEMENT – Drive the hiring process to identify the right talent; provide leadership and vision; manage staffing levels, oversee, and enforce policies, procedures, and standards. PROJECT MANAGEMENT – Ability to delegate and manage tasks, assignments, and projects pertains to Critical Path and Action Plan

Requirements

6+ years of relevant experience in a hotel environment with independent restaurants
History of leading, motivating, and coaching teams to achieve objectives
Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives
Excellent oral and written communication skills, including ability to communicate in English
Excellent interpersonal skills with ability to advise effectively and tactfully, counsel, coach, resolve conflict, and negotiate within all levels of an organization
"Win together" mentality
Basic proficiency with Microsoft Office Product Suite, advanced proficiency preferred
Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds
Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays
Always maintain a professional appearance and manner
Ability to be mobile for significant distances between and within buildings
Ability to observe performance and detect signs of emergency situations and respond with proper action
Must be willing to “pitch-in” and help co- workers with their job duties and be a team player
Working with Sales team/dept on providing all guest needs and service
Ability to multi-task and delegate day-to-day operations and admin, special projects, & duties
Work the FOH team members on all aspects & core values – creative, respect, fun, excitement, hospitable and empowerment

Responsibilities

Develop, communicate, and implement a business strategy that is aligned with the property and brand, then lead in its execution
Provide inspirational leadership while supervising and managing team members during day-to-day operations
Assist team members on the floor, behind the bar, and in the kitchen during high demand times, demonstrating functional expertise, and ensuring staffing levels are appropriate to meet business demands
Respond quickly and proactively to guests’ concerns and take ownership of guest feedback until they are addressed and resolved
Accountable for all planned events, PDR, IRD, Patio, and dining room ops – Avery
Recruit and select talented team members who will enhance the brand’s culture and provide opportunities for growth and development to retain staff
Ability and knowledge of food operations and efficiencies – Health Codes
Build SOP’s – Approval from DOFB
Ensure team members adhere to grooming, uniform, and appearance standards
Conduct performance evaluations, provide coaching, and manage disciplinary actions – Approval from DOFB
Responsible for payroll functions including employee timesheets, resolving open punches, and finalizing department payroll
Assist and coordinate employee new hire onboarding in a timely manner
Keep up to date with Critical Action Plan & Management Operating Plan
Abide by the AOR (Area of Responsibility)
Work with the Executive Chef & the culinary team on driving & creating innovative culinary ideas and promotions
Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue
Working closely with the Beverage program, beverage menus implementation, perpetual inventory & Cocktail R&D
Oversee Dining Room Service – Breakfast, Lunch, Brunch, Dinner
Oversee IRD operations – Breakfast, All – Day, To-go orders
Oversee Bar Program operations – Cocktails, WBTG, Beer, & HH
Oversee Host Program operations – OpenTable, Guest retention & relations, First impression, & flow of service
Assist in the Marketplace operation with Purchasing Dept.
Work with other dept heads on all important matters – Front desk, security, Human Resources, and etc.
The Avery direct Liaison to F&B General for Hyatt Regency
Any other tasks or assignments assigned to you – JD, AOR, & Critical Path