Restaurant Manager
- Location
- Orlando, Florida
- Salary
- Open
- Posted
- Jan 05, 2015
- Closes
- Feb 03, 2015
- Industry
- Hospitality, Restaurant
- Category
- Customer Service, Entry Level, Food / Beverage, Management
- Contract Type
- Permanent
- Hours
- Full Time
Job Title/Position: Restaurant Manager
Reports To: Director of Food & Beverage
Purpose of the Position: Manage, administer, direct and control the smooth, friendly and efficient operation of the restaurant and/or room service discipline. To direct staffing of areas consistent with volume of business and needs. To maintain high sanitation standards and ensure compliance with all standards, policies and procedures.
ESSENTIAL DUTIES:
- Know all emergency procedures
- Efficiently supervise, guide and train all restaurant/room service employees to perform their job duties to the best of their abilities.
- Schedule, evaluate and direct all direct-reports.
- Keep open communication between management and employees.
- Provide disciplinary action when, and if, necessary.
- Provide employees with the tools and equipment they need to perform their jobs.
- Participate in the following:
- Monthly department meetings
- Property MOD programs
- Weekly staff meetings
- Weekly restaurant, room service and lounge meetings
- Monthly food and supplies inventory
- Oversee all functions of the Restaurant Supervisor and all hourly personnel.
- Take immediate action on problems that are encountered in the restaurant.
- Maintain constant control of sanitation levels and operating standards for the restaurant.
- Responsible for the care, handling and storage of all restaurant equipment placed in his or her care.
- Responsible for the proper forecasting and payroll controls in the restaurant.
- Assure prompt and professional service to all guests.
- Advise Food & Beverage Director of daily problems and needs and utilize all available resources to maximize profits.
- Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (menu tabs, guest counts, drop envelopes, taste panels, daily payroll, schedules, opening/closing reports).
- Share accountability for achieving cost goals in the area of sales, labor and expense.
- Interview and hire new personnel when needed.
- Review and approve all restaurant evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
- Evaluate staff performance on a 90-day and annual basis.
- Conduct self to reflect the high standards of professionalism within the company.
- Read, learn, understand, and refer tot the applicable company Standard Operating Procedures.
- Accurately perform cash handling procedures.
- During scheduled shift and specifically during peak hours, generally circulate through the restaurant to cordially greet and visit with guests.
- Enforce alcohol awareness policy.
GENERAL DUTIES
- Know your work schedule and follow it with reliability.
- Work in a cooperative and friendly manner with fellow employees.
- Maintain professional attire and personal hygiene.
- Maintain a clean, neat, and orderly work area.
- Perform your job according to standard operating procedures.
- Read, understand, and follow all policies, procedures, and practices as stated in the Employee Handbook.
- Implement resort safety and emergency policies and procedures to include removing all safety hazards, following company’s OSHA Hazcom program and safe lifting techniques.
- Utilize protective equipment, when applicable.
- Promptly report substandard (unsafe) conditions to supervisor.
- Promptly report accidents, injuries, property damage or loss to supervisor.
- Keep accurate communication flowing freely among all hotel departments.
- Inform leadership of any work-related problems or guest complaints
- Practice “aggressive hospitality” and provide guest satisfaction.
- Promote the hotel through goodwill, courtesy, and a positive attitude.
- Attend all schedule training classes and meetings.
- Train and supervise other employees as directed by leadership.
- Continue to learn and grow in your position.
- Perform any reasonable request as assigned or directed by management.
- Provide for a safe work environment by following all safety and security procedures and rules.
- Arrange for reasonable accommodations for person(s) with disabilities.
- Comply with all applicable federal, state and local laws and ordinances as they apply to the hotel, guests and employees.
SUPERVISORY RESPONSIBILITIES
Food and Beverage Department
EDUCATION AND/OR EXPERIENCE
- Four-year college degree from an accredited institution or equivalent experience.
- At least ten years of food and beverage department leadership experience preferably in a large convention property.
LANGUAGE SKILLS
Able to communicate accurately and effectively in verbal and written form with guest and employee so as to respond accurately and completely to people to give directions, instruction, information, answer questions and provide service as required.
MATHEMATICAL SKILLS
Use arithmetic to accurately check banquet revenues, cash out employees, forecast payroll and revenue and aid in the budget process.
REASONING ABILITY
Able to anticipate and resolve complex logistical circumstances to exceed guests’ expectations while operating within budgetary constraints.
PHYSICAL DEMANDS
- Sit, stand, or walk for varying lengths of time, sometimes for long periods.
- Life heavy items (approximately 40 pounds) such as trays, tables, dishes, etc.
- Serve food and beverages as appropriate.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
We are a drug-free work place. Pre-employment drug screen required.
Benefits available after 90-day introductory period.
FREE Lunch, FREE Parking!
EOE/AA