Harrimans Restaurant Manager
- Leesburg, VA
The Restaurant Manager will manage all aspects of the front of house operations to deliver high level of guest satisfaction and superior experiences to all guests. Overall responsibilities include handling guest satisfaction, compliance with hotel standards, controlling the budget, recruiting and training staff on service standards, menu knowledge, and overall flow between kitchen and front of house.
ESSENTIAL JOB FUNCTIONS
• Responsible for the hiring, termination, coaching, recruiting, and developing of all service professionals.
• Handle guest complaints and communicate to the Resort Manager
• Monitor set up and maintenance of dining room area to ensure that it is up to standard.
• Monitor and ensure availability of staffing levels, supplies such as china/glass/silver, and equipment such as tables and chairs are up to standard for both guest and service professional's safety
• Scheduling, supervision and control of supervisors, servers , culinary concierges, bartenders, food runners, and server assistants on a weekly basis to business and budget demands
• Ensures a "positive atmosphere" in all outlets including making contact with 100% of guests, Service Professionals throughout each shift
• Ensures coverage and monitors timekeeping and absenteeism and making the necessary adjustments in the best interest of the company or at the direction of Resort Manager
• Conduct all pre-meal meetings and conduct ongoing training to ensure that service professionals continue to improve their performance, knowledge of product offerings throughout the hotel and other departments
• Must be familiar with commonly demonstrate a high standard of all products and systems while being fair to each service professional
• Meets and greets customers in the outlets and to oversee the open table guest profile system
• Maintains clean and organized storage areas, service stations, and dining room
• Complies with resort policies, procedures, and standards of operation
• Assist in the completion of reports on production and necessary requisitions for staffing needs, supplies, and product mix reviews to enhance the experience for all guest
• Approve/Deny all service professionals requested PTO and days off
• Oversee and to manage all aspects of the training programs with in the outlets at all times for all service professionals and new hires
• Handle disgruntled customers by offering suggestions and solutions to ensure guest satisfaction as the ultimate priority
• Handle all service professional issues as it related to days off, cell phones, tardiness, attitude, body language, uniform standards, and health and safety for all
• Control of Food and Beverage areas: checks all areas for maintenance requirements and to see through the completion of repairs through follow-up with the Director Engineering, Food & Beverage Director, and/or Resort Manager.
• Ensures correct billing to all accounts and for all payments taken
• Ensures that the outlet maintains the integrity of a responsible vendor of alcohol
• Constantly monitor inventory items to ensure proper tracking and accountability for those items. Oversee the month end inventory as it relates to the outlet
• Ability to multitask and handle high demands of stress and workloads at any given time
• During any time off ensure coverage is acceptable with Director of Food & Beverage/Resort Manager.
• Recommend and to oversee the roll out of any new standards set for by hotel or Resort Manager
• Assign server sections, side duties, closing duties for each shift
• Expectations for Food & Beverage Manager is to be present of the floor at all times during each shift
• Foster a healthy and working relationship with the back of house while maintaining a high standard for quality of food and presentation
• Attend weekly Food and Beverage Meetings led by the Resort Manager. During this meeting it will be expected that you are able to deliver the financials, labor controls, and to speak openly about the operation in a presentation format. Guest survey information, staffing needs and issues, capex needs, and development status updates for all Front of house service professionals
• Assist with coordinating the resort-wide Wine Program across the restaurant outlets.
• Must be 18 years of age or older.
• High school diploma or general education degree (GED) required.
• Must be able to work a varied schedule which includes working weekends and holidays.
• Preferred: Degree in Hotel Management/Restaurant Management or equivalent experience
• Two to Three years related experience and/or training; or equivalent combination of education and experience preferably in high volume and/or formal fine dining establishment
• The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties this job, the employee is regularly required to stand; walk' use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear.
• The employee must be able to lift and move up to 25 pounds.
• The employee must be able to see differences in widths and length of lines such as those on graphs.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must have open availability in regards to weekly scheduling.
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.
• Ability to work both indoors and outdoors based on business demands
• Works on special projects and contributes ideas to the growth of the department.
• Walking and standing are required for the majority of the work day and possibly for 8 hours or more. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• May be required to lift trays of food or food items weighing up to 25 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 100 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Must be able to read, write and converse in English
• Must be able to lead groups of people in variety of activities
• Must be able to work alone with no supervision
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