Gattara Uptown Italian - American Eatery
If you are a cat lover, this is especially for you. The Italians have a special word for ladies who care for cats: Gattara. The European cousin of our very own “Cat Lady” moniker, the Gattara doesn’t confine herself to caring for cats at home; she devotes much of her time to cooking and sharing quality food with her loved ones. We dedicate this eatery to our beloved Gattara, whose unconditional love and devotion to her “customers” serve as inspiration to our cuisine.
Executive Chef Mimmo Faid's contemporary interpretation of Italian cuisine brings together locally sourced ingredients in a range of starters, Neapolitan-Style pizzas baked in our copper-clad brick oven, hand rolled pastas, and elevated sharable dishes. An expansive American-Italian inspired bar menu complements our cuisine, which you can enjoy in our renovated outdoor patio or in our mod-inspired main dining room. We eagerly look forward to serving you.
We are proud of our passion, our people, and our commitment of delivering the ultimate hotel experience.
Restaurant Manager - Gattara's Uptown Italian-American Eatery
POSITION PURPOSE
Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.
ESSENTIAL FUNCTIONS
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.
Implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
Implement effective control of food, beverage and labor costs among all sub-departments.
Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department that will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
QUALIFICATION STANDARDS Education
High school or equivalent education required. Bachelor’s Degree preferred.
Experience
3+ years of experience in overall Food & Beverage operation, as well as management experience. Culinary, sales and service background required.