Restaurant Manager C2/Everwell - InterContinental Suites Hotel

InterContinental 62s Group plc; Cleveland (OH); On-site; USD 55,000 - 75,000; Full time

Job summary

InterContinental 62s Group plc in Cleveland, OH is seeking a restaurant and beverage outlet manager to oversee daily operations, ensure service standards, and coordinate events.

You will manage budgets, labor, training, and collaboration with Sales, Marketing, and Housekeeping to deliver exceptional guest experiences.

Responsibilities include overseeing inventory, maintaining safety compliance, mentoring staff, and working with the Executive Chef on menu concepts and promotions.

Qualifications

• High school diploma or equivalent.
• 1–2 years restaurant management experience.
• Hospitality Management degree preferred.

Responsibilities

• Manage all aspects of one or more full-service food and beverage outlets daily.
• Coordinate special events and ensure compliance with standards of service and operating procedures.
• Ensure compliance with health, safety and other regulatory requirements.
• Monitor budgets, expenses and labor costs; assist in annual operating budget.
• Collaborate with Sales, Marketing, Catering, Housekeeping, Maintenance and Guest Services.

Education

High school diploma or equivalent

Hospitality Management degree preferred

Job description

job overview

Manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures. Adhere to federal, state and local regulations concerning health safety or other compliance requirements.

At InterContinental Hotels® we want our guests to relax and be themselves which means we need team members to:

• Be you – by being natural, professional and personable in the way you are with people

• Get ready – by taking notice and using your knowledge so that you are prepared for anything

• Show you care – by being thoughtful in the way you welcome and connect with guests

• Take action – by showing initiative, taking ownership and going the extra mile

Duties and Responsibilities

FINANCIAL RETURNS

• Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s). Assist in preparation of the annual operating budget which supports the overall objectives of the food and beverage outlet(s).

• Maintain procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. Participate in taking inventories.

PEOPLE

• Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.

• Interact with outside contacts:

  • Guests – to ensure their total satisfaction
  • Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  • Regulatory agencies – regarding safety and compliance matters
  • Other contacts as needed (professional organizations, community groups, local media)

GUEST EXPERIENCE

• Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.

• Create innovative programs and promotions to market special menu items, increase sales, and increase guest patronage. Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.

• Monitor performance of the restaurant through analysis of guest feedback and financial results.Initiate corrective action as needed.

RESPONSIBLE BUSINESS

• Supervise day‑to‑day activities of one or more food and/or beverage outlets. Plan and organize work. Communicate and enforce policies and procedures.
• Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.

• Work closely with Executive Chef to identify pertinent concepts and menu design for the outlet(s). Conduct meetings to inform staff of special promotions, daily specials, and additional information.

• May serve as Manager on Duty
• Perform other duties as assigned.

aCCOUNTABILITY

Supervises a number of service employees such as wait staff, buspersons, cashier/greeters, in one or more food and/or beverage outlet(s) in a large, full- service, luxury, or resort hotel.

QUALIFICATIONS AND REQUIREMENTS

High school diploma or equivalent and at least 1-2 years restaurant management experience in a full service outlet or similar setting.Hospitality Management Degree or some college preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the outlet(s)
• Handling objects, products
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.

• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

• Problem solving, reasoning, motivating, organizational and training abilities are used often.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

• May be required to work nights, weekends, and/or holidays.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.