Restaurant Manager

Manage the daily operation of the outlets and Room Service to ensure quality of service, proper staffing levels and budget achievement.

• Implement service standards as determined by the F&B director to ensure consistent, high-quality service levels. 
• Assist in the development and implementation of marketing plans for the outlets to ensure that current market trends are being capitalized and that promotional plans are properly scheduled. 
• Assist in the hiring process for outlets and Room Service. Conduct coaching and counseling sessions when needed and assist in administering corrective disciplinary action when required.
• Provide onboarding and training of all new hires to ensure well-trained and highly productive staff. Plan and conduct monthly staff communication meetings to increase staff awareness, disseminate information, conduct required monthly training and discuss quality standards. 
• Ensure all outlets are compliant with Boars Head Food & Beverage core standards.
• Ensure front of the house areas are clean and well-maintained by reporting preventative maintenance issues to Engineering.
• Assist in the development and implementation of new menus and wine lists to ensure proper pricing strategies and selections. 
• Manage all administrative activities for the outlets and monitor staff performance to ensure timeliness, quality of service and accuracy. 
• Represent the Food & Beverage Division at resort-wide meetings to ensure proper communication of up-coming events, policy changes and general information. 
• Participate in the Forbes 4 Star Service Expectations process. Support staff to participate in order to foster continuous improvement across the Resort.
• Practice and adhere to all health inspections, OSHA and safety requirements to ensure 100% compliance. 
• Monitor cleanliness and maintenance of all restaurant facilities. 
• Adhere to and ensure all internal Hotel control procedures are followed. 
• Contribute to overall resort effort by completing additional duties as assigned.

Qualifications

• A Degree in Hotel/Restaurant Administration or equivalent experience.
• 3-5 years in Hotel/Restaurant, Room Service or Lounge experience. 
• At least 3 years supervisory experience.
• Technical knowledge of all types of cuisine and styles of service.
• Extensive beverage background.
• Ability to interpret profit and loss statements and produce monthly forecasts and yearly budgets.
• Ability to effectively manage Human Resources duties and maintain positive Labor Relations.
• Computer proficiency and knowledge of Micros System.
• Excellent guest relations skills.
• Strong organizational and administrative skills.