Basic Function:
Duties include but are not limited to:
Provide leadership to ensure an extraordinary restaurant experience for the guest. Work with the director of food & beverage and the chef & Hotel Manager to develop an outstanding culinary and service program for the restaurant. Manage all areas of the restaurant, working as part of a management team that is dedicated to hospitality and service. Train, coach and counsel employees on menu knowledge and guest service and encourage personal and professional growth.
Primary Responsibilities:
- Provide and ensure an exceptional experience for all guests.
- Participate in the interviewing, hiring, firing, training, counseling and development of staff.
- Maintains high level of employee satisfaction through hands on involvement on property and creating a culture of empowerment.
- Controls costs by reviewing portion control and quantities of preparation & minimizing waste
- Basic understanding of budgets, forecasting and financial statements and able to operate within established parameters.
- Perform monthly inventory of liquor, beer and wine and contribute to maintaining a budgeted costs.
- Create ongoing training programs to ensure consistent execution of service standards and menu knowledge of the staff.
- Establish pars, ordering systems, as well as storage for all operating supplies.
- Maintain safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
- Update job knowledge by participating in educational opportunities; reading professional publications, maintaining personal networks, participating in professional organizations.
- Oversee the Room Service department including, but not limited to: scheduling, quality of service and guest relations, etc.
- Conduct annual reviews of hourly & salary employees
Job Requirements:
- Passionate and knowledgeable about food and beverage and creating a unique guest experience.
- Ability to diplomatically deal with difficult situations and people while exhibiting a consistent level of professionalism.
- Excellent communication skills as strong problem solving skills.
- Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests and vendors.
- Ability to taste a variety of dishes and ingredients and provide feedback
- Ability to create and execute a strategic business plan
- Minimum of 2-3 years of management experience in a high service oriented restaurant.
- Competent use of MS Office, Open Table and Micros programs
- Minimum six months' experience in a similar position, preferably with a luxury or ultra-luxury restaurant
Physical Requirements:
- Ability to work nights and weekends
- Bachelors degree or similar degree
- Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
