Restaurant and Bar Manager

Company Description Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of banqueting and meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, but more importantly the setting for thousands of memories. Job Description Responsible for the management of all aspects of the Pyramid Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff. ESSENTIAL JOB FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Resolve guest complaints, ensuring guest satisfaction. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain complete knowledge of: all liquor brands, beers and non alcoholic selections available in the Restaurant. the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. designated glassware and garnishes for drinks. all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices. daily menu specials, 86'd items. dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. P.O.S. and manual system procedures. daily housecount, arrivals/departures, V.I.P.'s. scheduled in-house group activities, locations and times and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. Requisition linens/skirting required for business and assign staff to transport such to the Restaurant. Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such. Periodically check with the Front Desk to review updates on housecount and arrivals. Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. Ensure that staff report to work as scheduled. Document any late or absent employees. Coordinate breaks for staff. Assign work and side duties to staff. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks. Monitor the preparation of station assignments. Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel. Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel. Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel. Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies. Review the reservation book, pre-assign designated tables and follow up on all special requests. Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu. Check the pick-up station and side stations. Monitor and assist Host(ess) in greeting and escorting guests to their tables. Ensure that tables are seated to best service the guests. Anticipate heavy business times and organize procedures to handle extended waiting lines. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction. Check the status of all orders and ensure that they are delivered within designated timelines. Monitor and ensure that all tables are cleared and reset according to department procedures. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas. Assist restaurant staff with their job functions to ensure optimum service to guests. Answer outlet phone. Access all functions of the P.O.S. system. Restock journal tape and change ribbons as needed. Handle voided checks. Assist servers with expediting problem payments. Issue manual checks when the system is down and ensure accountability of such. Run system closing reports and ensure that all servers' checks are closed before they sign out. Ensure all closing duties for staff are completed before staff sign out. Conduct a # week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff. Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Respond to all pages by beeper. Prepare and submit daily/weekly payroll and tip distribution records. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Document pertinent information in department log book. Complete all paperwork and closing duties in accordance with departmental standards. Review status of assignments and any follow-up action with on-coming supervisor Qualifications Prefer College degree. High school graduate or vocational training certificate, some college. Minimum 18 years of age to serve alcoholic beverages 1-2 years experience as an Assistant Restaurant Manager/ Supervisor, preferably a Luxury style restaurant. Food handling certification. Knowledge of various food service styles (i.e., French service, Russian service, tableside flambe service, Butler style service). Fluency in English both verbally and non-verbally. Provide legible communication and direction. Previous Culinary training. Certification of previous training in liquor, wine and food service. Certification of Food Handler Certificate. Certification in CPR. Compute basic arithmetic. Familiarity with food and beverage cost controls. Ability to: Enforce Hotel standards, policies and procedures with Restaurant staff. Prioritize and organize work assignments, delegate work. Direct performance of Restaurant staff and follow up with corrections where needed. Motivate Restaurant staff and maintain a cohesive team. Ascertain Restaurant training needs and provide such training. Be a clear thinker, analyze and resolve problems exercising good judgement. Suggestively sell menu items, beverages and wines. Input and access information into P.O.S. system. Work without direct supervision. PHYSICAL ABILITIES Exert physical effort in transporting up to 20 pounds at one time. Endure various physical movements throughout the work areas. Reach 3 feet. Remain in stationary position for 1-2 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding. Additional Information What's in it for you: Paid time off Medical, Dental and Vision Insurance, 401K Complimentary Shift Meal Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academy designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21 Career development opportunities with national and international promotion opportunities #J-18808-Ljbffr