Restaurant Manager

Position Summary: 

The Restaurant Manager is responsible for overseeing and ensuring the smooth operation of all assigned restaurant(s). The successful candidate will exhibit proficiency in managing personnel, creating a delightful guest experience, and ensuring that all restaurants perform with the highest quality. This role requires an individual who is adept at managing the unique challenges of an all-inclusive environment while maintaining profitability and guest satisfaction.

Key Responsibilities:

1. Leadership and Staff Management

• Supervise, train, and manage restaurant staff, ensuring top-notch service standards.
• Coordinate staff schedules, manage time-off requests, and handle personnel-related matters.
• Mentor and coach staff, fostering a positive and inclusive work environment.
• Job Descriptions by positions and Sequences of Service.
• Preparing the cleaning and maintenance schedule for the outlet.

2. Operational Excellence

• Prepare all the SOPs for restaurants.
• Point of sale implementation.
• POS software in coordination with IT team.
• Prepare opening and closing checklist for each restaurant.
• Establish the final OS&E list for the restaurants.
• Establishing the cashier opening & closing standards with finance.
• Prepare an opening office supply list for the outlet.
• Establish the forms and formats to be used in the restaurant with due approval.
• Prepare the format for restaurant closing reports.

3. Menu Development

• Should be ready with the menu item description for each and every item listed in the menu to train the staff as soon as we open.
• Finalize the weekly or monthly buffet grid with the help of Chef.

4. Guest Experience

• Address and resolve guest complaints promptly and professionally, ensuring guest satisfaction.
• Engage with guests, gather feedback and make necessary adjustments to enhance their experience.
• Finalize the service sequence in each dining location.

5. Financial Management

• Establish costing strategies for each item listed in the menu.
• Set budgets and monitor expenses, ensuring profitability while maintaining the highest service standards.
• Analyze sales figures, identify trends, and implement strategies to boost revenue.
• Ensure accurate and timely reporting of all financial figures and operations metrics.

6. Vendor and Supplier Relations

• Ensure timely delivery of supplies, addressing any discrepancies or issues with suppliers directly.
• Stay updated on industry trends, sourcing new products or equipment that may enhance the restaurant experience.

7. Compliance

• Adhere to local, state, and federal regulations concerning restaurant service and health standards.
• Ensure all staff are trained and compliant with responsible restaurant service standards.
• Maintain all necessary licenses and permits, ensuring timely renewals.

Qualifications:

• Minimum of 5 years’ experience in a management role, preferably in a resort or upscale hotel setting.
• Must be proficient in using computers as well as Microsoft Office Suite. 
• Demonstrated leadership abilities with a focus on staff development and team building.
• Proficiency in budgeting, financial reporting, and inventory management.
• Strong interpersonal and communication skills.
• Knowledge of the latest trends in the restaurant industry.
• Flexibility to work varied shifts, including nights, weekends, and holidays.