Manager, Restaurant

Summary

As a Restaurant Manager, you will be responsible for overseeing one or more food and/or bar establishments at a hotel or resort, which may include banquet service operations. The successful candidate will plan, direct, and coordinate activities of the organization or department that serves food and beverages to ensure a successful operation and exceptional guest experience.

Responsibilities

• • Manage daily operations of food and beverage establishments, ensuring high levels of guest satisfaction and quality service.
• • Develop and implement departmental policies, procedures, and standards to maintain efficient and effective operations.
• • Monitor costs, revenue, labor, and inventory to ensure budgetary targets are met or exceeded.
• • Collaborate with other departments (e.g. kitchen, event management) to ensure seamless coordination and delivery of food and beverage services.
• • Maintain a safe and sanitary environment for staff and guests by adhering to all applicable health and safety regulations.
• • Recruit, train, mentor, and evaluate staff to maintain a high-performing team.
• • Manage staff scheduling, ensuring adequate coverage for all shifts and events.
• • Address guest concerns and feedback in a timely and professional manner.
• • Remain current on industry trends, including new products, services, and best practices to continually improve the food and beverage offerings.
• • Complete additional tasks or responsibilities as assigned.

Required Skills

• • Teamwork and Collaboration
• • Action Management
• • Business Expertise
• • Championing Guest Needs
• • Impact
• • Innovation
• • Interpersonal Skills
• • Job Functional Knowledge
• • Leadership
• • Problem Solving
• • Talent Development

Qualifications

• Education:

  • • Associate's Degree or Bachelor's Degree in Hospitality Management, Business Administration, or a related field is preferred.
  • • Equivalent combination of education and experience will be considered.

• Certifications:

  • • Food Safety Manager
  • • Training for Intervention Procedures (TIPS)
  • • Additional certifications may be required or preferred

• Work Experience:

  • • Manages service, support, or professional associates and/or supervisors
  • • Adapts departmental plans and priorities to address resource and operational challenges
  • • Decisions guided by policy, resources and business plan
  • • Receives moderate guidance
  • • Has 5 to 7 years of work experience
  • • Has 0 to 1 year of management experience

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