Description

The Restaurant Manager is responsible for:

• Coordinates the daily operations of restaurant services to ensure that the services exceed the expectations of the hotel owners/guests. 


• Ensures compliance with all policies, procedures and regulations. 


• Monitors both the productivity and qualitative work product for the servers, hosts/hostesses, cooks, food runners and chefs. 


• Determines and assigns work, cleaning projects and priorities to insure that all quality standards are met. 

Responsibilites

The Restaurant Manager’s primary responsibilities will include:

• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. 


• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. 


• Schedule and direct staff in their work assignments.


• Interact positively with customers promoting hotel facilities and services. 


• Resolve problems to the satisfaction of involved parties. 


• Answer telephones in a clear voice, coordinate and document reservations. 


• Organize special events in the restaurant such as receptions. 


• Maintain communication with all departments to ensure customer service needs are met.


• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. 


• Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. 


• Give guidance toward improvement and make necessary adjustments for consistency.


• Maintain profitability of outlet to support overall hotel operation. 


• Control payroll and equipment costs (minimizing loss and misuse). 


• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. 


• Evaluate cost effectiveness of all aspects of operation. 


• Develop and implement cost saving and profit enhancing measures.


• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.