The Char & Barrel Restaurant Manager is responsible for fulfilling the daily operations of the restaurant including guest service, associate engagement, and maintaining front and back of house operations to meet and exceed standards. This manager must follow the expectations of Char & Barrel, Hotel Rose, AHC and ownership’s quality assurance standards and guest service standards. The Restaurant Manager is responsible for creating a team-focused environment and providing elevated service to each guest.
MAJOR FUNCTIONS:
· Plan and manage the restaurant and bar, as appropriate, in order to achieve guest satisfaction, quality service, compliance with corporate policies and procedures and federal, state and local regulations while meeting/exceeding financial goals
· Position is responsible for the short-term planning and daily operations of the restaurant. Recommends promotional ideas and controls the budgets for various areas
· Manage the human resources functions within the restaurant in order to attract, retain and motivate the employees; hire, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend adverse employment action when necessary
· Implement company programs and manage the operations of the restaurant as required to ensure compliance with SOPs, safety regulation and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest
· Forecast, implement, monitor, control and report on the restaurant budgets and its components (labor costs, food costs, beverage costs, supplies, equipment, etc) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service
· Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects
· Maintain fine dining service standards and expectations.
MAJOR RESPONSIBILITIES:
· Responsible for the food and beverage service operation. Also responsible for assisting in the financial success of the hotel restaurant
· Lead initial training of all personnel ensuring all company policies, procedures, service standards, P.O.S. operations and assigned duties are performed correctly and efficiently
· Hold daily pre-shift meetings with the service staff to review specials, occupancy, any large group or special groups of interest dining in the dining room, service issues of the day and any other information important to the restaurant
· Maintain a positive and professional rapport with all staff and customers
· Manage the service of the restaurant that includes managing the servers and the food runners so they maintain the sequence of service
· Work closely with the chef to ensure a high quality of food presentation and that the timing of the food is in a timely manner
· Ensure prompt accurate service with anticipation and compliance of all guests’ needs
· Responsible for attending necessary hotel and departmental meetings
· Promote a positive work environment
· Assist in continuing service training for all staff and conduct monthly departmental meetings
· Comprehensive knowledge of wine and spirits are required
· Candidates should possess a hands-on management style with an eye for detail and have strong interpersonal skills
GENERAL DUTIES:
Responsibilities to include:
· Ensure proper and timely service of food and beverages to customers in the restaurant, bar, lounge, conference room and in room dining
· Assume responsibility for all liquor, beer, wine and soft beverage products, their inventories and purchase
· Provide for staff orientation, training and development and teach proper and friendly food and beverage service
· Direct the ongoing management of the dining room and bar assuring the utilization of the cost efficient and cost effect means available
· Assure exceptional customer service
· Handle and follow through with customer complaints
· Maintain high employee morale, promote staff enthusiasm and teamwork, minimize turnover, assist employees with concerns and support staff in their job functions
· Maintain payroll costs and liquor, wine and soft beverage pour costs within budget
· Assure departmental compliance and follow all safety policies and procedures to protect staff and guests from accident and injury
· Monitoring daily hosting, cashiering, bartending and food service
· Coordinating daily events with the service staff
· Monitor proper set-up, service, sanitation and clearing of tables in the restaurant and bar
· Assure that proper opening and closing procedure are followed
· Inspect department on a daily basis
· Ensure that all set-up, break down and cleaning assignments are posted and completed
· This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations
PROFILE OF QUALIFICATIONS:
· Candidates should have at least 3 years of experience restaurant management operations, with an emphasis in Hotel F&B preferred
· Opening restaurant experience preferred
· College/professional degree or culinary degree preferred
· Must have excellent people skills
· Must have excellent communication skills
· Must have organizational skills
· Knowledgeable in wine service
· Knowledgeable in fine dining service standards
· Must have upbeat, positive, can do attitude and possess the ability to lead and motivate people
· Ability to work long hours and varied shifts often in a fast-paced environment
· Previous POS use, training and programming helpful
Must have a passion to serve!
Job Type: Full-time
Pay: From $65,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
Work Location: In person
