Restaurant Manager

Job Description

Job Description

Raines Co. - Your Future is Now

Position Summary :   The Restaurant Food & Beverage Manager is primarily responsible for leading the food and beverage service staff in the hotel restaurant outlet, with additional responsibilities of assisting in the leadership of all hotel facilities to include Restaurant, Other F&B Outlets, Banquets, In-Room Dining, and Special Events. The position is responsible for ensuring the highest level of service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.

We offer   Medical / Dental / Vision benefits, a generous PTO program, points based bonus, daily pay, an Employee Referral bonus program, and the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company.

Established in 1988 as a family-owned business, we have grown into a fully integrated development, management, and investment company that develops, operates, and owns the world’s leading hotel brands as well as boutique hotels. Raines has maintained a family-oriented culture that believes in building relationships with our associates, with our partners and within the communities where we operate.

Reports to : Director of Food & Beverage

Essential Job Functions :

• Manages service aspects in the restaurant and all food and beverage assigned areas and events, and acknowledges, greets, and thanks all guests.
• Manages the restaurant and in-room dining operations, and assisting in the operation of the Restaurant, banquets and catering, and special events to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to the hotels’ appearance standards.
• Hires, manages, and trains staff in all technical and non-technical aspects of their role including hotel standards of quality and service.
• Creates, maintains, and distributes weekly schedules for staff and communicates changes as appropriate to all.
• Communicates with service and kitchen staff regarding reservations and / or special events.
• Conducts pre-shift, pre-meal and / or pre-event meetings with all necessary staff.
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the hotel’s policies and applicable laws.
• Make rounds of all food and beverage outlets to ensure guests’ needs are met.
• Responsible for employee relation issues and reviews incidents with the Food & Beverage Director.
• Completes and administers employee performance appraisals.
• Conducts monthly beverage inventories and quarterly China, glass and silverware inventories.
• Opens and closes dining room, lounge and outlets on a regular basis and as needed.
• Responsible for ensuring each outlet is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked.
• Acts as the Manager on Duty (MOD) when all other management staff have departed for the evening and supervises any remaining staff in the hotel. Works with remaining staff to complete tasks in an effective and efficient manner.
• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws.
• Maintains accurate daily and weekly timecard details for service staff and processes daily sales reports and other reports as requested.
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
• Protects guests and staff by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.
• Maintains guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from members / guests and co-workers to ensure satisfaction and / or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business.
• Maintain consistency of service by being aware of and prepared for all events, large parties and reservations that may affect food and beverage service operations.
• Ensures a pleasant dining experience in all outlets by collaborating with the Executive Chef in the creation of menus and menu pricing as requested.
• Communicates and teams well with other operating departments (i.e., Rooms, Engineering, Sales, etc.)
• Ensures appropriate staff levels for all outlets and events and ensuring assigned responsibilities are carried out.

Additional Duties & Responsibilities :

Experience

2 years of experience in luxury hotels, restaurant management, F&B management or related professional area.

Hours Required

Scheduled days and time vary based on hotel needs. Must be able to work weekends and holidays.

Physical Requirements

Comfortable standing, sitting, walking, bending, lifting, and squatting for extended periods of time.

Raines is proud to be an Equal Opportunity Employer

We are an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Pre-employment background check required.