Seaworthy Outlet Manager - Temporary

HRI Hospitality • New Orleans, LA

6d

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! The iconic Seaworthy, a Creole Cottage located in The Barnett Hotel, is looking for an experienced Outlet/Restaurant Manager for a temporary position. Specializing in local Oysters, Seafood, and Cocktails. We are looking for a strong leader to support the day-to-day operations and work with the Seaworthy General Manager on a temporary basis. The Hotel Restaurant Outlet Manager / Assistant F&B Manager will be responsible for overseeing all daily operations, ensuring excellent customer service, and optimizing profits. The ideal candidate will have strong leadership abilities, extensive restaurant management experience, and a passion for delivering outstanding dining experiences. The Outlet Manager is responsible for the management of all aspects of the Food & Beverage outlet, Seaworthy. Directs, implements and maintains service standards, guest and associate satisfaction. Works closely with the Seaworthy General Manager and Director of Food & Beverage to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability of the outlets. Responsible for providing lateral service to other F&B Operations as needed.

Requirements

• Proven experience as a Restaurant/Outlet Manager or in a similar role within the hospitality industry.
• Hotel experience preferred.
• Strong leadership and organizational skills, with the ability to motivate and inspire a diverse team.
• Excellent communication and interpersonal skills.
• Ability to work effectively under pressure and handle multiple priorities.
• Knowledge of restaurant management software and POS systems.
• Understanding of food, beverage, and labor costs and the ability to implement cost-control measures.
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum of 5 years working in a restaurant setting.
• Additional certifications (ServSafe, TiPS, etc.) preferred
• POS Micros and Microsoft Suites experience a plus

Responsibilities

• Operational Management: Oversee the daily operations of the restaurant, including but not limited to, managing staff, ensuring food safety and quality standards, maintaining inventory levels, and implementing cost-control measures.
• Staff Leadership: Recruit, train, and supervise restaurant staff. Schedule shifts and manage payroll expenses. Conduct regular performance evaluations and provide ongoing training and development opportunities.
• Customer Service: Ensure exceptional customer service standards are met at all times. Address customer inquiries and concerns promptly and professionally.
• Financial Management: Monitor financial performance and implement strategies to achieve sales targets and control costs. Prepare and analyze sales and financial reports.
• Menu Planning and Implementation: Collaborate with chefs and kitchen staff to plan and update menu offerings based on market trends and seasonal availability. Ensure menu items are priced appropriately to maximize profitability.
• Health and Safety Compliance: Maintain health and safety standards in compliance with local, state, and federal regulations. Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Accountability; Holding all F&B Staff members accountable, through monitoring their performance, as related to customer service, and staff relations, checking all side work is accomplished in the proper manner, Performing Discounts /Voids, Employee, and Team Member, on all Micros checks, inputting 86’d items in Micros; opening/ending, side work, shift checklists. Tracking Server, Bartender sales, running sales contests. Conducting Pre-shift meetings, and quarterly staff meetings. Staying current with Hilton, HRI Training.

What This Job Offers

• Career Level: Manager