Restaurant Manager At The Pearl Hotel's Havana Beach Bar & Grill

Job Summary

The Restaurant Managers primary duties are to supervise, train, and ensure that associates are providing St. Joe service Standards to the guest on a consistent basis. Ensure that amenity deliveries are made on time and in accordance with company standards. Quality assurance for restaurant operations and closing duties and quality assurance for same areas. Collection of payments and diligently maintaining the restaurant area and equipment are also major functions of this position. To hire and inspire the staff as a St. Joe leader, this will be done leading by example following the values and vision of the company.

Primary Responsibilities & Essential Functions

• Anticipate the needs of the restaurant and order whatever product is necessary to help associates perform their duties more efficiently and effectively while keeping in line with budget.
• Maintain logs and insure that trace reports are being updated.
• Proper scheduling and coverage of service personal for optimal service levels.
• Maintain positive guest relations at all times, and resolve complaints promptly, ensuring maximum guest satisfaction.
• Ensure associates are familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Train associates onSt. Joe standards of service in all components of Food and Beverage, correct maintenance, and use of equipment
• Guarantee that all associates are maintaining 4 star 4 diamond levels of service in all facets of restaurant execution.
• Educate associates on proper greetings / salutations to extend to guests and the use suggestive up-selling techniques to increase profit margins.
• Assign work and side duties, communicate shift updates, and conduct pre-shift meetings including review of daily business, grooming, and attire standards
• Inspect table set-ups, service areas, storage areas, and equipment to ensure cleanliness, neatness; rectify deficiencies with respective personnel.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Ensure that assigned staff has reported to work; document any late or absent employees.
• Check all servers out before they leave for the day ensuring that all side work is completed.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Settle checks in the P.O.S. system according to hotel specifications. Process payment of guest checks in accordance with accounting requirements and maintain accountability for all financial transactions.
• Ensure compliance with all departmental polices, service procedures, safety standards, and state liquor regulations
• Maintain knowledge of room layouts, outlet capacities, hours of operations, menus, pricing, and guest navigation to support guest service
• Continuously seek opportunities to improve service execution and enhance the overall guest experience
• Work collaboratively under the direction of the Director of Culinary Operations and Kitchen Manager
• Be proficient in and able to train associates in all front of house positions, including greeter, bartender, food runner, and server
• Assist with budget management forecasting, cost controls, and profitability to ensure financial goals are met.
• Maintain a budget and able to forecast, maintain a check book, assure the profit and cost is in line with expectations
• All other duties as assigned