Restaurant Manager
JOB OVERVIEW:
Responsible for the management of all aspects of the Restaurant and Bar functions, in accordance with hotel standards. Directs, implements, and maintains a service and management philosophy which serves as a guide to respective staff.
Essential:
Desirable:
Essential:
1. Exert physical effort in transporting 30 pounds.
2. Endure various physical movements throughout the work areas.
3. Ability to remain in stationary position throughout work shift.
4. Satisfactorily communicate with guests, management and co-workers to their understanding.
ESSENTIAL JOB FUNCTIONS
1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Resolve guest complaints, ensuring guest satisfaction.
6. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain complete knowledge of:
a) all liquor brands, beers and non alcoholic selections available in the Restaurant and Bars.
b) the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
c) designated glassware and garnishes for drinks.
d) all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
e) daily menu specials, 86’d items.
f) Dining room and Bar layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
g) P.O.S. and manual system procedures.
h) daily house-count, arrivals/departures, V.I.P.’s.
i) scheduled in-house group activities, locations and times.
j) and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
9. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
10. Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
11. Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such.