Job Description:
Position: Restaurant Manager
Department: Food & Beverage
Purpose:
Create and maintain relationships with guests in the restaurant, bar,
banquet, and in-room dining
areas, with a strong passion for
elevating one’s dining experience.
A distinctive element
exclusive to Hay Creek Management’s approach to guest service is its
"Host Philosophy," which
encourages each associate to
develop the skills necessary to offer competent hospitality service
outside the realm of
their primary job responsibilities.
The ability of our Host Associates to proficiently multi-task
provides guests at Hay Creek properties with secure,
comfortable
confidence that their service expectations will be exceeded.
Essential Functions:
? Under the direction of the Director of Restaurant manager
restaurant front-of-house personnel, including but not
limited
to the responsibility of hiring, training, administering performance
reviews, determining wages, coaching
and discipline,
termination, and weekly scheduling.
? Work with the Director of
restaurants to ensure all front-of-house staff are onboarded, trained,
coached,
disciplined, motivated, developed, and rewarded
consistently.
? Create effective, cost-efficient schedules for
assigned F&B staff based on forecast and budget.
? Assist in
the development of departmental training and outcomes.
?
Responsible for all F&B staff management, including issuance and
adherence to standards of appearance and
uniform policy, time
and attendance policy, steps of service and service standards,
etc.
? Follow company guidelines for progressive disciplinary
action.
? Work with the F&B Director to ensure proper
ordering and inventory is in place.
? Management of special
product needs, receiving, product storage and organization, staff
training on inventory,
ensuring yield management and keeping par
levels, and completing written monthly inventory.
? Develop and
lead daily staff meetings and pre-meals/stand-up.
? Regarding
all meetings and communication, develop topics to discuss daily,
operational focuses, safety issues, in-house VIPs, specials, educate
staff, share feedback, etc.
? Develop and maintain inside sales
and marketing strategies i.e., check staffers, signs, staff
incentives, etc.;
constantly striving to drive public relations
and overall revenue.
? Discuss specials daily with the chef,
type, and print, proof final with the chef, administer to staff, and
educate.
? Constantly update the point-of-sale system by updating
and maintaining pricing, adjusting buttons when
necessary,
entering specials daily, maintaining counts, 86’s, etc.
? Work
closely with the F&B Director on all projects, operational goals,
labor efficiencies, etc.
? Assist with maintaining and updating
associate phone/email lists.
? Regularly touch tables daily,
ensuring guest satisfaction at all times.
? Expedite food
regularly, practicing and training for proper timing of food courses.
? Active communication of all standards to staff. Ensure
compliance with all procedures.
? Coordinate workflow to ensure
a smooth-running operation.
? Complete employee performance
reviews/evaluations. Administer to employee with F&B
Director.
? Administer progressive discipline with F&B
Director.
? Assist team members as needed to promote a positive
teamwork environment. All managers are expected to
perform any
duty of their employees. Managers should be present on the floor and
assisting their teams in all
operational needs at peak service
times.
? Practice conscious knowledge of food allergies and
safety in preparation.
? Responsible for comp and void privileges
and approving active promotions and gift cards/certificates.
?
Flexibility to workdays, nights, weekends, and peak service days.
? Address every guest using the S.E.A.C. method, with a smile,
and eye contact, acknowledge their presence
promptly with an
appropriate greeting, and kindly close.
? Attend all scheduled
meetings and training sessions.
? Understand and practice all HCH
safety and security procedures, including Emergency Evacuation
Procedures,
Accident Reporting, Right to Know Law, Written
Information Security Program, Bloodborne Pathogen Procedures,
Anti-Harassment Policy, and Violence in the Workplace Policy.
? Comply with all Hotel and HCH time and attendance policies.
? Comply with all Hotel and HCH uniforms, dress codes, and
appearance standards.
Hotel Specific Essential Functions:
? Ability to remain standing for 10 hours (or 100% of shift).
? Ability to remain in a standing or stationary position for up
to 8 hours.
? Ability to frequently move and lift up to 50 lbs.
? Ability to lift items overhead.
? Ability to walk the property and grounds regularly.
? Ability to move up and down stairs regularly.
? Ability to bend frequently and repetitively during a shift.
? Ability to use repetitive manual dexterity.
? Ability to move quickly based on guest needs.
? Ability to effectively communicate, often in a public forum.
? Ability to frequently communicate and exchange accurate
information effectively.
? Ability to read, write, understand, and speak English.
Technology and Equipment:
? Microsoft Office, including Outlook, Word, and Excel programs.
? Point of Sale System
? Multi-line Phone System
? Credit Card Processing
? Computer and Printer
? Time Keeping System and Software
? Automatic dishwasher
Working Environment:
? Hotel property with approximately 141 guest rooms.
? Work will primarily take place in a restaurant environment.
? Group and solo work.
? Practice and observe all safety procedures.
? Interior of the hotel, in all areas with exposure to extreme temperatures.
? Exterior of the hotel with exposure to weather conditions.
? Exposure to various hazardous chemicals.
