Los Fuegos Restaurant Manager

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.  

JOB OVERVIEW

Assist Restaurant General Manager in planning and managing the Restaurant for Lunch and Dinner Service in order to achieve customer satisfaction, quality service, compliance with company policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for assisting the Restaurant General Manager in the short-term planning and managing the operations of the Restaurant. Recommends promotional ideas and procedural changes. Assist in preparing forecasts, implements, monitors and controls the restaurant budget. The position is focused for Breakfast and Lunch Service but may include Dinner when necessary. 

DUTIES AND RESPONSIBILITIES

• Represent Outlet in Head of Department meetings.
• Lead and inspire the team.
• Oversee the development of the team through training, coaching and mentoring.
• Work with Beverage Director and Chef’s team in the planning of menus 
• Work with internal Sales & Marketing team and external PR and Marketing agencies to manage PR and marketing for the Outlet.
• Ensure product delivery meets the highest quality expectations across the food & beverage departments.
• Oversee all required month-end inventories and reports.
• Ensure 100% accuracy in all audits and internal controls.
• Maintain and improve service standards in accordance with Forbes Travel Guide, Leading Hotels of the World and others.
• Lead on guest correspondence and complaint handling
• Monitor scheduling, ordering, hygiene and cost control.
• Maintain complete knowledge of:

1. All liquor brands, beers and non-alcoholic selections available in the Restaurant.
2. The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. 
3. Designated glassware and garnishes for drinks.
4. All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
5. Daily menu specials.
6. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
7. Point of Sale system and manual system procedures.
8. Daily occupancy (arrivals/departures). 
9. Scheduled in-house group activities, locations and times.

• Calculate future needs in equipment, assist in placing orders as needed.
• Manage and store vendors contracts, REO & PO
• Coordinate communication between front of the house and back of the house staff

• Conduct daily departmental briefings. 
• Prepare shift schedule and forecast.
• Possess the knowledge to process payroll for restaurant staff.
• Supervise kitchen and wait staff and provide assistance as needed.
• Keep detailed records of daily, weekly and monthly costs and revenue.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. 
• At all times provides a favorable image of Faena Hotel Culture to promote its philosophy and luxury etiquette.

• Keeps GM and Restaurant Manager promptly and fully informed of all issues of all issues (problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. 
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Faena Hotel culture policies and procedures.

• Performs other duties and responsibilities as required or requested. 
• Experience managing multiple teams in high volume operations.
• Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts.

REQUIREMENTS

• Minimum of 2 to 3 years of experience as a Restaurant Assistant Manager in a fine dining style restaurant.
• Food handling certification.
• Knowledge of various food service styles 
• Familiarity with food and beverage cost controls.
• Ability to prepare budgets and ensure cost control.