Front of House Restaurant Manager
Front of House-Restaurant Manager
The Front of House Restaurant Manager provides supervision of the restaurant staff, concierge lounge, In-Room Dinning and Starbucks Kiosk while ensuring quality product and service to customers. This is a morning position with a start time of 6am.
We offer Medical, Dental, Vision, and Life Insurance. 401k with match and hotel stays are additional benefits available to all full time associates and managers. This position participates in an annual bonus program based on performance metrics.
-Assist in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
- Organize and conduct pre-shift and monthly departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
-Schedule and direct staff in their work assignments;
- Evaluate all restaurant team members on a timely basis to ensure consistent high standards of service.
-Interact positively with customers promoting hotel facilities and services. ----Resolve problems to the satisfaction of involved parties.
-Answer telephones in a clear voice, coordinate and document reservations. -Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.
-Move throughout restaurant facility, Starbucks kiosk, M Club and kitchen areas to visually monitor and take action to ensure food quality and service actions are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
- Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse).
-Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost and profit enhancing measures.
-Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
-Enter billing information into micros system in order to generate a final guest check; Process payroll for each event that includes calculating number of hours worked and gratuity distribution.
-Monitor staff attendance according to schedules, conduct coachings for attendance issues
-Adjust and reassign server stations, as necessary, in order to provide quality service during functions.
-Assist in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
-Assist in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
- Stand for up to 9 hours
- Compute inventory utilizing math
- Follow all Serv Safe practices and proper procedures