Terrace Restaurant General Manager

Cape Resorts Group•Shelter Island, NY

3d•$2,019

About The Position

Develop, implement, and maintain quality standards for the restaurant, including supervision and direction of service staff. Ensure excellent customer service. These duties may be described as, but not limited to: Train, supervise, counsel and discipline service staff for the efficient operation of restaurants success. Organize and conduct pre-shift and departmental meetings, communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments. Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant. Maintain communication with all departments to ensure customer service needs are met. Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Work with the chef team to verify temperatures, judge appearance and taste of products, check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency. Maintain profitability of restaurant to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles, and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures. Utilize prescribed cash handling procedures to accurately charge customers, create shift, forecast, revenue reports and write correspondence. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and mandatory meetings is required. Upon employment, all employees are required to fully comply with The Pridwin’s rules and regulations for the safe and effective operation of the hotel’s facilities. Provide direct service to guests as needed, including, but not limited to, serving and bussing tables, seating guests, bartending, host and general clerical duties. Proper cash handling procedures as established by Cape Resorts are met. To include proper transfers of banks and cash distribution

Requirements

Good communication skills, both verbal and written.
Ability to supervise subordinate staff, including, but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
Knowledge of hotel food and beverage operations.
Knowledge of food and alcoholic beverages.
Must possess basic computational and computer skills.
Budgetary analysis capabilities required.
Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing ability and visual acuity.
Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
High school or equivalent education required.
Minimum of five years of food and beverage management experience.
All employees must maintain a neat, clean, and well-groomed appearance per The Pridwin’s standards.

Nice To Haves

Bachelor’s Degree Preferred.

Responsibilities

Train, supervise, counsel and discipline service staff for the efficient operation of restaurants success.
Organize and conduct pre-shift and departmental meetings, communicating pertinent information to the staff, such as house count and menu changes.
Schedule and direct staff in their work assignments.
Interact positively with customers promoting hotel facilities and services.
Resolve problems to the satisfaction of involved parties.
Answer telephones in a clear voice, coordinate and document reservations.
Organize special events in the restaurant.
Maintain communication with all departments to ensure customer service needs are met.
Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Work with the chef team to verify temperatures, judge appearance and taste of products, check preparation methods to determine quality.
Give guidance toward improvement and make necessary adjustments for consistency.
Maintain profitability of restaurant to support overall hotel operation.
Control payroll and equipment costs (minimizing loss and misuse).
Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles, and reaching overhead.
Evaluate cost effectiveness of all aspects of operation.
Develop and implement cost saving and profit enhancing measures.
Utilize prescribed cash handling procedures to accurately charge customers, create shift, forecast, revenue reports and write correspondence.
Provide direct service to guests as needed, including, but not limited to, serving and bussing tables, seating guests, bartending, host and general clerical duties.
Proper cash handling procedures as established by Cape Resorts are met. To include proper transfers of banks and cash distribution