Restaurant Manager

Essential Functions

• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet.  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 such as receptions.  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.  Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustment for consistency.
• Maintain profitability of outlet so support overall hotel operation.  Control payroll ad 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 forecast and revenue reports and write correspondence.

Specific Job Knowledge, Skills and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Bachelor’s degree preferred.  Minimum of three years food and beverage service background with at least two years restaurant management required.
• Licenses or Certificates
• Ability to obtain and/or maintain Alcohol Awareness certification, Food Handlers Certicfication
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires 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 date, 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 ability.
• Must possess basic computer skills.
• Budgetary analysis capabilities required.
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
• Must have exceptional food and beverage knowledge and pricing.
• Extensive knowledge of the hotel, its services and facilities.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.

Teamwork Skills:

• Be an enthusiastic, helpful and positive member of the team
• Be professional, responsible and mature in conduct and behavior
• Be understanding of, encouraging to and friendly with all co-workers
• Be self motivated and use time wisely
• Maintain open line of communications with each department
• Communicate pertinent information
• Respond positively to new ideas
• Openly accept critical/developmental feedback
• Be available to work a flexible schedule to include weekends and holidays
• Maintain effective communication through the use of meetings, memorandums
• Be available to help other departments in emergency situations
• Perform other assignments as directed by supervisor.