Restaurant Outlet Manager Hotel Northland Green Bay, WI.

Job Description

Job Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Restaurant Outlet Manager Hotel Northland Green Bay, WI.

Job Purpose :

THIS POSITION IS RESPONSIBLE FOR MANAGING AND ORGANIZING ALL ASPECT OF FOOD AND BEVERAGE SERVICE, SUCH AS MAINTAINING HIGH STANDARDS OF FOOD AND BEVERAGE QUALITY AND SERVICE, ENSURING A CLEAN AND SAFE ENVIRONMENT AND MEETING ALL FINANCIAL GOALS AND MAXIMIZING PROFITS.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES :

THE POSITION REQUIRES THE ABILITY TO PERFORM THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION :

• DIRECT THE FUNCTIONS OF THE FOOD AND BEVERAGE DEPARTMENT TO MEET THE DAILY NEEDS OF THE HOTEL.
• DEVELOP AND DESIGN MENUS WITH THE GOAL OF ATTRACTING A PREDETERMINED CUSTOMER MARKET.
• ASSUME AND DELEGATE, AS NEEDED, THE RESPONSIBILITY AND AUTHORITY FOR THE OPERATION OF VARIOUS FOOD AND
• BEVERAGE SUB-DEPARTMENTS, E.G. ROOM SERVICE, RESTAURANTS, KITCHENS, STEWARDS, ETC.
• DEVELOP, IMPLEMENT, INTERPRET, AND MONITOR SCHEDULES AND REPORTS FOR THE OPERATION OF ALL RESTAURANTS AND
• BARS TO ACHIEVE A PROFITABLE RESULT.
• IMPLEMENT EFFECTIVE CONTROL OF FOOD, BEVERAGE, AND LABOR COSTS AMONG ALL SUB- DEPARTMENTS.
• ASSIST THE DEPARTMENTS MANAGERS IN ESTABLISHING AND ACHIEVING PREDETERMINED PROFIT OBJECTIVES AND DESIRE
• STANDARDS OF QUALITY FOOD, SERVICE, CLEANLINESS, MERCHANDISING AND PROMOTION.
• REGULARLY REVIEW AND EVALUATE THE DEGREE OF CUSTOMER ACCEPTANCE OF THE INDIVIDUAL RESTAURANTS AND BANQUET
• SERVICE, TO MAKE APPLICABLE RECOMMENDATIONS AS REQUIRED BY CHANGING MARKET CONDITIONS CHANGE SUCH AS A
• MATERIAL CHANGE IN THE CUSTOMER MARKET, OR A CHANGE IN THE COMPETITIVE ENVIRONMENT.
• DEVELOP (WITH THE AID OF SUB DEPARTMENT HEADS) OPERATING TOOLS NECESSARY AND INCIDENTAL TO MODERN
• MANAGEMENT PRINCIPLES, E.G. BUDGETING, FORECASTING PURCHASE SPECIFICATIONS, RECIPES, PORTION SPECIFICATIONS,
• MENU ABSTRACTS, FOOD PRODUCTION CONTROL, JOB DESCRIPTIONS, ETC.
• GENERATE THROUGH PROPER SUPERVISION OF ASSIGNED DEPARTMENTS PROJECTED REVENUE LEVELS AS WELL AS GUEST
• SATISFACTION.
• PARTICIPATE IN THE DEVELOPMENT OF SHORT TERM AND LONG TERM FINANCIAL AND OPERATIONAL PLANS FOR THE FOOD AND
• BEVERAGE DEPARTMENT.
• PARTICIPATE AND PROVIDE INPUT TOWARDS FOOD AND BEVERAGE MARKETING ACTIVITIES AND SALES
• PROMOTIONS / COLLATERAL.
• PERFORM OTHER DUTIES AS ASSIGNED BY THE GENERAL MANAGER AND ASSISTANT GENERAL MANAGER.
• PARTICIPATE IN MANAGER ON DUTY PROGRAM AND PERFORM WORK ON WEEKENDS AND EVENINGS AS NEEDED.

OTHER DUTIES

PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE.

REQUIRED SKILLS / ABILITIES :

DESIRED SOFTWARE PROFICIENCIES :

SUPERVISORY RESPONSIBILITIES :

THIS POSITION MANAGES THE ASSISTANT FOOD & BEVERAGE MANAGER, SOUS CHEF, COOKS, DISHWASHERS, BARTENDERS, AND SERVERS. THESE RESPONSIBILITIES INCLUDE INTERVIEWING, HIRING, AND TRAINING; AS WELL AS PLANNING, ASSIGNING, AND DIRECTING WORK; APPRAISING PERFORMANCE; REWARDING AND DISCIPLINING TEAM MEMBERS; ADDRESSING COMPLAINTS AND RESOLVING ISSUES.

EDUCATION / EXPERIENCE :

PHYSICAL REQUIREMENTS :

THE INFORMATION DESCRIBED BELOW REPRESENTS THE PHYSICAL ACTIVITIES AND SURROUNDINGS ONE MAY ENCOUNTER WHEN PERFORMING THE DUTIES OF THIS POSITION. REASONABLE ACCOMMODATIONS MAY BE MADE TO ENABLE INDIVIDUALS WITH DISABILITIES TO PERFORM THE ESSENTIAL FUNCTIONS.

PHYSICAL DEMANDS : TO PERFORM THE JOB, THE TEAM MEMBER IS REGULARLY REQUIRED TO TALK, HEAR AND STAND. THE TEAM MEMBER IS FREQUENTLY REQUIRED TO REACH, BEND, STOP, SHAKE, STIR, POUR, CARRY, PUSH AND LIFT OBJECTS UP TO 75 POUNDS. THERE IS SUBSTANTIAL REPETITIVE MOTIONS OF THE WRISTS, HANDS, AND FINGERS.

ENVIRONMENTAL CONDITIONS : THIS JOB OPERATES IN THE KITCHEN ENVIRONMENT, HOUSED WITH EQUIPMENT SUCH AS AN OVEN, STOVE, DISHWASHER, SLICER, COFFEE MACHINE, STEAMER, MIXER, AND CHEF’S KNIVES. THE TEAM MEMBER IS FREQUENTLY EXPOSED TO HEAT, FUMES, CHEMICALS, STEAM, FIRE AND NOISE.

Amazing Benefits At A Glance :