Restaurant Manager

The Restaurant Manager sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team.

The Restaurant Manager is responsible for directing and managing all aspects of the property’s day to day operations of the Restaurant.

The Restaurant Manager is responsible for the leadership, effectiveness and productivity of the departments. The role’s primary responsibility is to drive results through their entire department.

In this role, the Restaurant Manager is expected to promote and implement property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, meet and exceed productivity goals.

Principle Duties and Responsibilities (Essential Functions) include :

Operational / Functional :

Coordinate, plan, prepare and execute food and beverage to the highest standards in food and beverage outlets and functions within the hotel.

Follow up on guest feedback.

• Assist in hiring, training, promotion, and firing of all rstaurant employees.
• Ensure all Sonesta safety and sanitation standards are adhered to; this includes all local liquor and food safety regulations.
• Thorough knowledge of all food and beverage offerings. Coordinate with Chef of daily menus and educate the team.
• Visibly work the floor to ensure flawless execution.
• Inspect room and tables for proper set-up and cleanliness.
• Maintain high standards of personal appearance and grooming.
• Ensure all closing duties for staff are completed before staff sign out.
• Perform other duties and projects as requested by management.

Strategy and Planning :

• Manage all aspects of the food and beverage service department.
• Direct and complete scheduled inventories.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Coordinate details of upcoming functions with the Catering & Conventions Services managers.

Financial Management :

• Monitor payroll in the department ensuring meal breaks are taken and timecards are accurate.
• Manage the operating budget and achieve all revenue and expense targets.
• Actively participate and advise in the food and beverage budget and forecasting processes

Managing your Team :

• Conduct pre-shift meetings with staff and review all information pertinent to the day’s business.
• Assist in annual performance evaluations of the team members.
• Ensure employees are treated fairly and equitably.
• Coach team by providing specific feedback to improve knowledge, skills, and performance.

WHO WE ARE

We are an organization made up of people, thoughts and ideas all working towards fulfilling our simple mission : To wow every guest, team member, partner & community we operate in by delivering quality, value & amazing hospitality.

We will achieve our mission by being passionate about exceeding expectations - by being persistent, resilient, and constantly seeking new and creative ways to succeed.

Doing the Right Thing and Going Beyond are our principles that guide everything we do.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

This job description is subject to change at any time.