Restaurant Manager

JOB SUMMARY:

Manages the daily operations of a specific venue or location within the park. Responsible for high standards of efficiency, cleanliness, sanitation, and training. Manages the daily labor and non-labor budget, directs the workflow of both front of house and back of house teams, and resolves guest situations.

MAJOR RESPONSIBILITIES:

• Accountable for all facets of service, production, quality, and controls during the day-to-day operation. Ensures policies and procedures of the Food & Beverage department are followed. Accountable for all sales and operating transactions in compliance with procedures.
• Complete performance appraisals, training, and development of Team Members at the venue. Complete all required forms and paperwork involved in these areas. Also participate in Global Action Committees to further enhance Team Member development and the Team Member experience.
• Oversee both service and production staff’s schedules, ensuring that they are in accordance with the forecasted business volume and altering them as the business varies. Keep consistent track of the venues labor hours and costs to match with what is allotted.
• Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation. The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment. Remain in strict accordance with the Department of Health and Beverage Laws. Ensure adequate stock of supplies and consistently maintain venue inventory. Manage food, beverage, and non-labor costs through proper hands-on monitoring.
• Monitor and coach the performance of hourly Team Members at the venue in both FOH and BOH operations. Provide effective feedback through various recognition programs or by documenting poor performance through a progressive discipline system.
• Understands and actively participates in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and team member involvement activities.
• Performs other duties as assigned.

EDUCATION: 

• Bachelor’s degree in Hospitality or Food & Beverage industry is preferred.

EXPERIENCE: 

• 1+ year supervisory experience in the Food & Beverage industry required; or equivalent combination of education and experience.

CERTIFICATIONS, LICENSES, REGISTRATIONS:

• Certified Professional Food Managers certification.
• Responsible Vendor certifications are preferred. 

ADDITIONAL INFORMATION:

• This individual will be partly responsible for the operation of a venue or a general area of the park such as a group of Food Carts.
• They will be scheduled to open or close their venue throughout the week.
• They will be responsible for the safety of each guest that enters the venue as well by following strict Food Safety policies and procedures.

Your talent, skills and experience will be rewarded with a competitive compensation package.

Universal Orlando Resort. Here you can.