Assistant Food & Beverage Manager | Little Kanata/Cafe Herrera

Omni Hotels & Resorts; Dallas (TX); On-site; USD 65,000 - 95,000; Full time

Job summary

Omni Hotels & Resorts in Dallas organizes a Restaurant Manager role focused on overseeing daily operations, ensuring service standards, and adherence to liquor laws. You will supervise service staff, coordinate kitchen, stewarding and cashier schedules, and monitor guest satisfaction.

The position requires prior restaurant management experience, flexibility for evenings and weekends, and knowledge of financial statements and labor productivity.

Qualifications

• Bachelor’s Degree preferred.
• Previous Restaurant Manager Experience required, with preference given to candidates with high volume experience and strong beer/wine/spirits knowledge.
• Flexible schedule including evenings, weekends, and holidays
• Understanding of financial statements and labor productivity
• Valid TABC certification required upon hire
• Valid ServSafe Manager Food Handler Certificate required upon hire

Responsibilities

• To consistently insure the maximum guest information in the restaurant.
• Pre-meal meeting conducted with service staff daily.
• Supervision of floor during operation.
• Ensure that service personnel follow service scenario.
• Monitor timing of guest experience.
• Handle all complaints to the guests' satisfaction.
• To maintain a consistently smooth-running operation.
• Service staff on duty as scheduled.
• Kitchen, stewarding and cashier staff on duty as scheduled.
• All side-work complete.
• Assist in seating or service of guests as necessary.
• Coordinate all functions in dining room during service.
• Monitor productivity of service, kitchen and stewarding staff.
• To monitor and critique the quality and consistency of the food product.
• Continuously check food quality and presentation coming from kitchen.
• Maintain food displays during service.
• Monitor guest satisfaction and comments regarding food.
• To be familiar with clients so that there is constant recognition of all repeat guests.
• Reservations reviewed daily.
• Reservations checked against the VIP list from the front desk.
• All special attention details handled properly.
• To maintain the physical atmosphere and cleanliness of the restaurant.
• Staff’s uniform and appearance meet specifications.
• Tabletops set to specifications.
• All menus inspected daily by hostess.
• During service, constantly inspect tabletops, side-stations and tray stands.
• Ensure all equipment is in good condition and clean.
• Ensure all work areas are maintained neat, orderly and clean.
• Ensure all lights and music are adjusted appropriately for each meal period.
• To contribute to the profitability of the restaurant through cost control effectiveness.
• Monthly budget
• Monthly volume forecast
• Weekly volume forecast
• Weekly schedule
• Staffing requirements
• Weekly payroll forecast
• Payroll computation
• Bar controls and procedures
• Beverage cost
• Beverage requisitioning
• Food requisitioning
• Assist in end-of-month inventory
• Bar and dining room security
• Constantly perform positive up-selling techniques with service staff.
• Expedite table turnover and table resetting.
• Implement sales promotions and merchandising programs.
• Be familiar with all beverage-related procedures and equipment and assist the cashier when needed:
• Reconciliation/deposits
• Charge procedures
• House charge procedures
• Check control
• Walkouts
• Meal period change
• Reports
• Abstracts
• Know and adhere to all company policies and procedures.
• Know emergency procedures (including CPR) and work to prevent accidents.
• Be familiar with and enforce all policies related to liquor liability laws. Specifically:
• Dramshop Theory - Prohibiting sale of liquor to intoxicated guests.
• Prohibiting sale of liquor to minors.
• Perform any and all other duties assigned and/or required by management.

Skills

Restaurant management

Staff supervision

Cost control

Financial literacy

Education

Bachelor’s Degree

Job description

Overview:

To ensure proper training and supervision of all personnel. To deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.

Responsibilities:

To consistently insure the maximum guest information in the restaurant.

Pre-meal meeting conducted with service staff daily.

Supervision of floor during operation.

Ensure that service personnel follow service scenario.

Monitor timing of guest experience.

Handle all complaints to the guests' satisfaction.

To maintain a consistently smooth-running operation.

Service staff on duty as scheduled.

Kitchen, stewarding and cashier staff on duty as scheduled.

Side-stands fully stocked with equipment.

All side-work complete.

Coffee and roll warming equipment functioning.

Insure station rotation in seating.

Assist in seating or service of guests as necessary.

Coordinate all functions in dining room during service.

Monitor productivity of service, kitchen and stewarding staff.

To monitor and critique the quality and consistency of the food product.

Special boards and/or descriptions posted accurately.

Continuously check food quality and presentation coming from kitchen.

Maintain food displays during service.

Monitor guest satisfaction and comments regarding food.

To be familiar with clients so that there is constant recognition of all repeat guests.

Reservations reviewed daily.

Reservations checked against the VIP list from the front desk.

All special attention details handled properly.

To maintain the physical atmosphere and cleanliness of the restaurant.

Staff’s uniform and appearance meet specifications.

Tabletops set to specifications.

All menus inspected daily by hostess.

During service, constantly inspect tabletops, side-stations and tray stands.

Ensure all equipment is in good condition and clean.

Ensure all work areas are maintained neat, orderly and clean.

Ensure all lights and music are adjusted appropriately for each meal period.

To contribute to the profitability of the restaurant through cost control effectiveness.

Administrative responsibilities:

Monthly budget

Monthly volume forecast

Weekly volume forecast

Weekly schedule

Staffing requirements

Weekly payroll forecast

Payroll computation

Bar controls and procedures

Beverage cost

Beverage requisitioning

Food requisitioning

Assist in end-of-month inventory

Bar and dining room security

Constantly perform positive up-selling techniques with service staff.

Expedite table turnover and table resetting.

Implement sales promotions and merchandising programs.

Be familiar with all beverage-related procedures and equipment and assist the cashier when needed:

Reconciliation/deposits

Charge procedures

House charge procedures

Check control

Walkouts

Meal period change

Reports

Abstracts

Know and adhere to all company policies and procedures.

Know emergency procedures (including CPR) and work to prevent accidents.

Be familiar with and enforce all policies related to liquor liability laws. Specifically:

Dramshop Theory - Prohibiting sale of liquor to intoxicated guests.

Prohibiting sale of liquor to minors.

Perform any and all other duties assigned and/or required by management.

Qualifications:

Bachelor’s Degree preferred

Previous Restaurant Manager Experience required, with preference given to candidates with high volume experience and strong beer/wine/spirits knowledge

Flexible schedule including evenings, weekends, and holidays

Understanding of financial statements and labor productivity

Valid TABC certification required upon hire

Valid ServSafe Manager Food Handler Certificate required upon hire