Job Summary

Primarily responsible to oversee and manage the restaurant’s operation, supervise restaurant managers and service staff, conduct necessary training and provide the best service to the guests.  Support the General Manager with the property day to day operations of the restaurant.  Lead projects as well as providing support in financial, non F&B purchasing, inventory and contract negotiations, restaurant maintenance and company initiatives.  All duties are to be performed in accordance with company policies, practices and procedures. 

Essential Job Functions

• Ensure guest satisfaction by approaching every table and making sure the guest’s dining expectations have been met.
• Conduct daily pre-shift meetings and regular staff trainings.
• Train all employees on steps of service, sequence of service and hold them accountable to the standards.
• Maintain Food Line Check to constantly ensure all ticket times meet property established standards.
• Complete paperwork, daily reports and all other necessary financial analysis for the restaurant.
• Order products and supplies for the restaurant.
• Complete dinner reservations for VIP guests.
• Ensure daily operational tasks are performed and completed.
• Ensure equipment is in proper working order.
• Ensure all areas of the restaurant are constantly maintained for cleanliness.
• Monitor service levels in the dining room floor and adjust staffing as needed.
• Practice all necessary sanitation methods to ensure food safety standards are followed.
• Communicate via e-mail in a professional manner and follow computer use guidelines.
• Ensure necessary tools are provided to the staff.
• Ensure adequate staffing levels are maintained and control budgeted labor cost.
• Ensure departmental company policies are followed.
• Assist Manager in achieving service goals set forth by the property executives.
• Ensure all departmental & company policies are followed.
• Engage, entertain and inspire all who visit the restaurant.
• Perform other job related duties as assigned.

Operations Management/Capital Projects

• Planning/forecasting of weekly sales
• Expenses/projects including CAPEX
• Lead achievement of all performance metrics
• Lead restaurant to achieve financial goals, identify issues that need to be addressed, develop a plan to resolve issues and present findings/suggestions
• Projects set by general manager such as: chair re-upholstery, menu holder manufacturer

Property Operations

• Maintain restaurant cleanliness
• Identifies maintenance problems and communicates problems to General Manager and Engineering Supervisor
• Lead the monitoring of spending on all costs to include: contract services, repair and maintenance as well as supply costs

Purchasing & Inventory

• Leads weekly inventory counts and ensures weekly vendor orders are made and properly received
• Negotiates best price and rebates on all non Food & Beverage products

JOB REQUIREMENTS: 

Required:

• At least 4 years of prior high-volume, fine dining Restaurant Manager or above restaurant experience.
• Basic computer skills including Word, Excel, Outlook and Access.
• Excellent customer service skills.
• Able to lead and mentor a team.
• Have interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• High school diploma or equivalent.
• Able to effectively communicate in English, in both written and oral forms.

Job Summary

Primarily responsible to oversee and manage the restaurant’s operation, supervise restaurant managers and service staff, conduct necessary training and provide the best service to the guests.  Support the General Manager with the property day to day operations of the restaurant.  Lead projects as well as providing support in financial, non F&B purchasing, inventory and contract negotiations, restaurant maintenance and company initiatives.  All duties are to be performed in accordance with company policies, practices and procedures. 

Essential Job Functions

• Ensure guest satisfaction by approaching every table and making sure the guest’s dining expectations have been met.
• Conduct daily pre-shift meetings and regular staff trainings.
• Train all employees on steps of service, sequence of service and hold them accountable to the standards.
• Maintain Food Line Check to constantly ensure all ticket times meet property established standards.
• Complete paperwork, daily reports and all other necessary financial analysis for the restaurant.
• Order products and supplies for the restaurant.
• Complete dinner reservations for VIP guests.
• Ensure daily operational tasks are performed and completed.
• Ensure equipment is in proper working order.
• Ensure all areas of the restaurant are constantly maintained for cleanliness.
• Monitor service levels in the dining room floor and adjust staffing as needed.
• Practice all necessary sanitation methods to ensure food safety standards are followed.
• Communicate via e-mail in a professional manner and follow computer use guidelines.
• Ensure necessary tools are provided to the staff.
• Ensure adequate staffing levels are maintained and control budgeted labor cost.
• Ensure departmental company policies are followed.
• Assist Manager in achieving service goals set forth by the property executives.
• Ensure all departmental & company policies are followed.
• Engage, entertain and inspire all who visit the restaurant.
• Perform other job related duties as assigned.

Operations Management/Capital Projects

• Planning/forecasting of weekly sales
• Expenses/projects including CAPEX
• Lead achievement of all performance metrics
• Lead restaurant to achieve financial goals, identify issues that need to be addressed, develop a plan to resolve issues and present findings/suggestions
• Projects set by general manager such as: chair re-upholstery, menu holder manufacturer

Property Operations

• Maintain restaurant cleanliness
• Identifies maintenance problems and communicates problems to General Manager and Engineering Supervisor
• Lead the monitoring of spending on all costs to include: contract services, repair and maintenance as well as supply costs

Purchasing & Inventory

• Leads weekly inventory counts and ensures weekly vendor orders are made and properly received
• Negotiates best price and rebates on all non Food & Beverage products

JOB REQUIREMENTS: 

Required:

• At least 4 years of prior high-volume, fine dining Restaurant Manager or above restaurant experience.
• Basic computer skills including Word, Excel, Outlook and Access.
• Excellent customer service skills.
• Able to lead and mentor a team.
• Have interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• High school diploma or equivalent.
• Able to effectively communicate in English, in both written and oral forms.