Restaurant M

JOB DESCRIPTION Restaurant Manager POSITION: REPORTS TO: MIN REQUIREMENTS: SCHEDULE REQUIREMENTS: OPTIMAL REQUIREMENTS: Restaurant Manager Food & Beverage Director High School Degree or Higher, Of legal to serve alcohol beverage, 1 year experience in a supervisory or management position with a restaurant or bar, food handling certification, knowledge of understanding of bar operations, basic kitchen operations, front of the house service and Experience with restaurant POS Systems. Must be willing to work 40+ hours per week (minimum 5 days per week) and be available by telephone during off-hours in case of emergency. 4-year College Degree + all minimum requirements SUMMARY/OBJECTIVE: Assist the Food & Beverage Director with all aspects and functions of the food & beverage services at the property in accordance with company standards. Assist in Directing, Implementing and Maintains a service and management philosophy, which serves as a guide to respective staff.

Assist in providing support, training, direction, focus and helps staff members have continuous success. Provides day-to-day management oversight of breakfast buffet, kitchen, dining room, bar and meeting room services Directs Operations on scheduled shifts as “Manager on Dutyâ€. CORE VALUES: ï‚· ï‚· ï‚· ï‚· Guest Satisfaction - This commitment is based on the recognition that success in the lodging business cannot be achieved without making a serious and genuine commitment to meeting and exceeding customer satisfaction. Concept aspires to "delight" every customer.

Associate Satisfaction - As we treat our associates so shall they treat our customers. Successfully delivering customer service on a consistent basis dictates that the enterprise keeps its focus on associate happiness, their satisfaction. Concept nurtures and supports individual and team excellence. Community - Concept is committed to supporting all its host communities and the greater lodging industry in which it conducts business Transparency - For the enterprise to operate efficiently, Concept is committed to continuously promoting and nurturing a work environment of open, honest, direct and timely communications at all times.

1 | P a g e ï‚· Accountability - Concept recognizes and appreciates that accountability means all associates take ownership for results and outcomes. We further understand that accountability requires providing necessary resources. Sustained success warrants that the entire organization is committed to delivering exceptional operating results. ï‚· Innovation - Concept views itself as an innovator and is committed to encouraging and rewarding innovation.

GENERAL RESPONSIBILITIES: ï‚· Take beverage orders from guests and servers ï‚· Host the guest experience at the bar ï‚· Be aware of sales, cost percentages and goals ï‚· Have full knowledge of all products and inventories ï‚· Prepare and serve alcoholic and nonalcoholic drinks according to the restaurant’s specialty drink recipes and commonly used drink recipes ï‚· Perform all opening and closing side work for the bar ï‚· Satisfy servers’ needs from the service station in a timely manner ï‚· Maintain house policies and procedures related to responsible alcohol service and/or dealing with an unruly patron ï‚· Learn names of and recognize regulars ï‚· Record drink sales accurately and immediately after receipt into the register system ï‚· Accept guest payment, process credit card charges and make change if applicable ï‚· Wash and sterilize glassware ï‚· Prepare garnishes for the shift and replenish bar snacks ï‚· Maintain bottles according shelf labels and ensure glasses are stocked in an attractive and functional manner to support efficient drink preparation and promotion of beverages ï‚· Service, clear and reset tables in the bar area as assigned ï‚· Present drink menus to all bar patrons and make recommendations ï‚· Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves, coolers and storage areas ï‚· Receive and serve food to guests seated at the bar ï‚· Report all equipment problems and bar maintenance needs to restaurant manager ï‚· Control all pours ï‚· Assist in restocking bar inventory and supplies ï‚· Assist manager in conducting bar inventories if needed ï‚· Be available to fill-in as needed to ensure smooth and efficient operations as directed by the F&B Director. ï‚· Ensure the set-up of dining rooms, bar and patio with necessary supplies; ensure cleanliness throughout shift ï‚· Ensure the process for the requisition of additional supplies/materials is in place ï‚· Ensure answering of department telephone within 3 rings, using correct salutations and telephone etiquette ï‚· Accommodate all customer requests expediently and courteously; follow-up with designated hotel personnel to ensure completion of request ï‚· Train employees according to established training programs; update and further develop these programs as necessary ï‚· Hold daily line-ups with shifts under his/her watch ï‚· Confront negativity and resolve it immediately ï‚· Monitor and ensure the cleanliness of the work area. ï‚· Report and document all incidents to the F&B Director. ï‚· Maintain a current drink recipe book at each bar outlet.

2 | P a g e ï‚· Requisition linens required for business ï‚· Ensure that specified quantity of menus and wine lists are available and in good condition for each meal period ï‚· Ensure hotel guest services staff is trained about all restaurant/bar services, hours and promotions ï‚· Assist the F&B Director in preparing weekly beverage orders and place them with vendors. Specific Responsibilities: ï‚· Send end of the day activity and accomplishment email on a daily basis to appropriate parties per SOP ï‚· Ensure daily line-ups with both AM and PM staffs ï‚· Meet with Hotel F&B Director daily as possible to enhance communication to/from the department ï‚· Attend weekly departmental meetings in absence of the F&B Director ï‚· Attend BEOs Meeting in absence of the F&B Director. ï‚· Work with the F&B Director when generating and executing BEOs. ï‚· Assist the F&B Director with performing weekly Banquet Supplies Inventory ï‚· Assist the F&B Director with conduct beverage Inventory on a weekly basis.

• Assist the F&B Director with food tasting on a daily basis and uploading photos to Box. ï‚· Assist the F&B Director to Generate and Social Media content on a weekly basis. ï‚· Monitor and ensure the cleanliness of the work area. ï‚· Legibly document maintenance needs on work orders and submit to Engineering ï‚· Inspect quality of garnishes, inspect bar set-ups, check for cleanliness, and all aspects of the outlet environment ensuring compliance with standards of cleanliness and order ï‚· Assist the F&B Director conduct regular departmental meetings ï‚· Assist the F&B Director with F&B Interviewing staffing applicants under consideration.
  

OPTIMUM ATTRIBUTES: ï± Willing to take responsibility and accountability for the team. ï± Well groomed and professional appearance. ï± Willing to work on weekends and holidays if required. ï± Effective communication skills.

ï± Good listener. ï± Emphatic and tolerant. ï± Open with praise, discreet with criticism. ï± Consistent and congruent.

ï± Rational, prudent and practical. PERFORMANCE STANDARDS: ï± o Performance shall be measured by budgeted P&L, Guest Satisfaction and Associate Satisfaction Scores.