Restaurant Manager jobs in United States

JOB SUMMARY

Main Duties/Responsibilities:

Administration

• Ensure that the team have good knowledge of food and beverage and take responsibility for the delivery of this knowledge to the guest.

• Ensure that all staff arrive for and finish shifts at correct time.

• Develop strategies to ensure staff are correctly managed and staff problems can be remedied.

• Ensure that tables are arranged and set up accordingly.

• Ensure that service stations are correctly arranged and set-up.

• Ensure that all staff are familiar with correct billing procedures.

• Maintain all equipment in good condition and ensure staff are trained to handle all of it.

• Arrange daily meetings for staff/attend daily meetings.

• Attend all training sessions arranged by Palazzo Versace.

• Ensure up-to-date training materials are circulated to relevant staff.

• Ensure small groups of VIP guests are catered for according to Palazzo Versace standards.

• Ensure correct quality and presentation of all dishes and drinks is being communicated to staff.

• Conduct and attend all meetings in absence of managers.

Financials

• Ensuring that outlet operates efficiently and profitably while maintaining standards in terms of food, service, health & safety and reputation.

• Communicate outlet performance to Manager and senior management.

• Creating and executing plans for department sales, profit and staff development.

• Ensure all staff seek to reduce loss and maximize profitability wherever possible.

Human Resources/ Colleagues

• Supervise F&B service by directing and guiding his/her subordinates.

• Ensure that the restaurant area is adequately staffed during his/her shift and to notify his/her superior of any shortages in line with budgeted targets.

• Identify and carry out any specific training and development needs among the team.

• Ensure the performance of staff is accurately managed, assessed and acted upon.

Maintaining Standards

• Support company's philosophy and company culture through the use of Core standards on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.

• Support company's philosophy and company culture through the use of Guiding Principles and as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.

Guest Service

• Ensure guests preferences are remembered by staff and delivered on.

• Ensure all relevant supervisors are trained to take reservations.

• Ensure greeting, seating and taking orders by staff are all done to Palazzo Versace standards.

• Be aware of outlet up-selling strategy and communicate to all relevant staff.

• Ensure food and beverages are presented to guests according to Palazzo Versace standards.

• Ensure guests’ satisfaction is met by every member of staff.

• Ensure staff know how to handle special requests and VIPs.

• Deal with guest complaints according to Palazzo Versace standards and communicate to Manager where appropriate.

Hygiene and Cleanliness

• Ensure that hotel grooming and hygiene standards are being maintained, enhancing a professional image.

• Ensure that the environment of the outlet is being maintained to MO standards.

Health and Safety

• Be aware of, and comply with, safe working practices as laid down under Health and Safety practices. This will include your awareness of any specific hazards at your work place.

• Be aware of, and comply with local and relevant Food Acts.

• Wear any appropriate protective clothing provided by or recommended by the Hotel.

• Report any defects in the building, plant or equipment according to the Hotel procedures.

• Ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.

• Attend all statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.

• Be aware of Fire safety plans.

• Adhere to procedures regarding Health & safety.

• Adhere to procedures regarding HACCP standards.

• Attend any training deemed appropriate by your Head of Department.

CANDIDATE PROFILE

• High school diploma or Degree in Business Administration/Hospitality Management.

• A total of 4-5 years Food and Beverage experience.

• 2 years minimum in a similar role in a 5 * international environment.

• Fluent in spoken and written English.

• MS Program (Word, Excel, PowerPoint, Visio).

• Advanced Excel.

• Experience working in a multi cultural environment.

• Organized and well planned.

• Able to work with speed and efficiency throughout maintaining positive attitude.