Hotel Restaurant Manager

Seeking a Hotel Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting, scheduling, while providing a commitment to the guest experience. 

Salary Details: $68,000 - $80,000/yr. 

• Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC’s, and contribution.
• Coordinate all operations within the restaurant. Manages the room service and restaurant staff.
• Achieves and achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls.
• Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
• Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations.
• Ensure weekly inventories are completed and accurate.
• Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals.
• Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment.
• Other duties may be assigned.

Safety and Cleanliness

• Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations.
• Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume.

• High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 
• 3 - 5 years of food and beverage management experience in a high-volume restaurant or similar environment. Minimum of 2 – 4 year experience directly supervising employees. 
• Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency.
• Basic computer skills: Microsoft Windows, Excel and Word.
• Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets.
• Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. 
• Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required.
• Must be able to achieve department goals under time and quality pressures.
• Must be detail oriented and possess excellent planning, supervisory and organizational skills.
• Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs.  Able to pass alcohol service class and obtain certification to serve alcohol.
• Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law.
• Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.