Restaurant Director

Summary

· At Schahet Hotels we want our guests to relax and be themselves which means we need you to:

· Be you by being natural, professional and personable in the way you are with people

· Get ready by taking notice and using your knowledge so that you are prepared for anything

· Show you care by being thoughtful in the way you welcome and connect with guests

· Take action by showing initiative, taking ownership and going the extra mile

· Treat all others with Respect, treating guests and fellow associates the way you want to be treated

· Demonstrate Integrity in all you do. Seek to always do the right thing, whether working in a group, team, or alone.

· Always be at the Service of our guest as well as fellow associates or managers. We believe that Service is making the reach to help or be of Service to all.

· Celebrate successes. Show Excitement in your work, the way you smile and greet others, the good news of others successes or awards. Participate in group and team activities either by your active support and participation or by your presence in the group.

· Manage the food and beverage departments of the hotel to include food preparation, food service and lounge service to ensure standards of operation and quality are maintained, and maximize the food and Beverage Profits of Hotel.

Essential Duties & Responsibilities

· Maintain standards of food and beverage quality and guest service quality as established by system operations and Brand Standards.

· Achieve budget revenues, control expenses, and maximize profitability within all areas of the food and beverage department.

· Develop, implement and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions.

· Assist Executive Chef with menu design and concepts.

· Develop the annual departmental operating budget.

· Maintain inventory control procedures.

· Manage department to be in compliance with company policies and procedures and all local state and federal laws and regulations.

· Schedule all employees under direct supervision and monitor scheduling of indirect subordinates to ensure proper levels of staffing and expertise.

· Provide direction, support and development opportunities to staff.

· Responsible for development of the department’s annual budget; monitor and report variances against plan; keep track of labor costs and related expenses.

· Serve as member of Executive Committee/Management Team, Manager on Duty (when required) and work with other management personnel in establishing and implementing hotel service standards to achieve maximum profitability and efficiency.

· Customarily and regularly directs the work of at least two or more other full-time employees or their equivalent.

· Authority to hire or fire departmental employees.

Other Duties

Qualifications: BS/BA preferred. Serve Safe Certification required. Minimum five (5) years of food and beverage experience required, to include a minimum of two (2) years in a management role (hotel and/or Restaurant. Culinary experience a plus.

Supervisory Responsibilities: All Food and Beverage Departments and employees

Physical Demands: Customer service aptitude, interpersonal communications. Carrying and lifting items (i.e. plates, utensils, trays, and tables) occurs frequently. Speaking, listening, and moving about.

Training: Must complete all training requirements of Federal, State, Local agencies, Company, Brand, or property on time and within standards.

Decision Making

· Follows all Federal, State, and Local Laws that pertains to the service of food and alcoholic beverages.

· Follows all company as well as common sense guidelines in the service of food and alcoholic beverages.

Financial Responsibilities: Accurately receive, secure, and deposit all money collected during shift. Receive, secure, and return all assets of company and property at the end of the shift.

Communication: Must be able to write, speak and communicate professionally in English.

Results of Action: Great Customer service. Returning guest. Clean Safe work environment.

Equipment Used: Must wear a uniform provided by the hotel and a nametag. A neat and clean appearance must be maintained at all times. Must use any cash accounting system or other devices necessary and provided the company.

Work Environment: Professional, Clean, Respectful at all times.

The aforementioned general function outline is not to be considered by the employee as all-inclusive. The employee may be required from time to time to execute tasks other than those duties specifically defined above. Should the employee be asked to perform such a job, the employee will comply with the request and do so to the best of his/her abilities. The employee hereby understands and agrees he/she will be responsible for performing the duties described above as well as any tasks so required of him/her