Restaurant Manager

Restaurant Manager:

The Food & Beverage Restaurant Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of team members.

Essential Functions:

• Maintains a Guest focus while performing duties
• Assures operational expenses and costs are in line with budgets
• Monitor and control payroll expenses as outlined in annual budgets
• Is knowledgeable of budgets and adhering to the profits they reflect
• Development and training of front of the house staff
• Delegates tasks for ordering supplies and follows up to assure accuracies
• Performs monthly inventories and updates beverage prices on spread sheet
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Ensure that proper security procedures are in place to protect team members, guests and company assets
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Completes accident reports promptly in the event that a guest or team member is injured
• Responsible to assist in menu planning, development and meal specials
• Ensure proper cash management controls are followed by all F&B staff members, as per policy
• Manage shifts which include: daily decision making, scheduling, maintaining attendance logs, upholding service standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service
• Provides direction and communication to team members regarding operational information and procedural changes
• Develop team members by providing ongoing feedback
• Maintain an accurate and up-to-date plan of restaurant staffing needs with trained competent individuals
• Have complete knowledge of all policies, standards and procedures of the department
• Be familiar with resort services, amenities, and outlets
• Available for work assignments outside of associate's customary work schedule. This may include evenings, overnight, weekends and holidays
• Compliance with all resort policies and procedures and described and communicated by management