Plan and manage the Restaurants, Room Service and other food and beverage outlets, as appropriate, in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures, and federal, state and local regulations, while meeting/exceeding financial goals. Responsible for the short term planning and managing the Restaurant and Room Service and sharing Beverage responsibility with the Beverage Manager . Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budget for the various outlets.
Manage the Human Resources in the various outlets in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication and recommend discipline and termination, as appropriate
Forecast, implement, monitor, control and report on Restaurant and Room Service budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service
Implement company programs and manage the operations of the restaurants and Room Service to ensure compliance with and SOPs, safety regulations and all other federal, state and local regulations and to ensure an optimal level of service, quality and hospitality are provided to the guests. Will maintain standards in the Restaurants as directed by the General Manager.
Create, recommend and manage the implementation of promotions, displays, buffet presentation and other ideas within corporate guidelines to capture more in house guests and a larger share of the local market
Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects
Perform special projects and other responsibilities as assigned
Execute and promote an Accident Prevention Program to minimize liabilities and related expenses
Monitor and control the maintenance/sanitation of the various outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment
Cost of Goods:
*Responsible for proper tracking through the posi of all food and beverage.
*Responsible for prevention of product loss through strict adherence to the opening procedures
*Monitoring staff to prevent theft.
Smallwares and Supplies:
*Responsible for controlling breakage and shrinkage levels of all supplies and tableware.
*Responsible for proper storage, labeling and security of all non-food supplies and tableware.
*Responsible for proper stocking of all supplies and tableware. This stock should be divided into working and backup storage pars.
10% Program:
*Daily logging of 10% discount cards into a tracking excel spreadsheet
*Visit Sister properties on a weekly basis to pass out discount cards and pass out award letters
*Order 10% cards when necessary
50% Tracking:
*Daily logging of all 50% discount coupons into a tracking excel spreadsheet.
QA Punchlist:
*Responsible for creating a bi monthly task list using the mid month and end of month QA inspections.
Marketing and Menu Printing:
*Responsible for maintaining proper stocking levels tent cards, flyers, menus, and other in house marketing collateral.
*Responsible for the up keep and condition of the above menus, and marketing collateral.
Service Standards and Training:
*Assists with and ensures implementation of written standards of service for hostess', servers, or server assistants.
*Maintain and exceed set standard service standards.
*Insure the maintenance of all training programs and booklets.
*Insure all employees are properly trained using standard training procedures.
Hiring and Recruiting:
*Determines and implements hiring guidelines and standards.
*Conduct screening interviews with potential employees.
*Insure that all hiring, interview, and screening procedure are followed in accordance with SOPs.
Coaching and Evaluating:
*Responsible for periodic evaluations of staff
Labor Cost Control:
*Cuts staff according to volume of business.
*Create the staffing schedules schedule and insure that it is costed in accordance with budgeted guidelines.
Manager Training:
*Responsible for assisting in the implementation of manager training programs and profiles for dining room supervisors
*Responsible for the ongoing training and development of supervisors
Floor Management:
*Responsible for daily floor management shifts.
Adherence to S.O.P:
*Responsible for maintaining and up dating all line level and manager checklists
*Responsible for managing and enforcing all other standard operating procedures
Cleanliness, Organization, and Maintenance:
*Responsible for maintaining all front and/or back of the house cleanliness standards
*Responsible for insuring that all storage rooms remain clean, organized, labeled, and properly stocked.
*Responsible for insuring that manager walk-thrus are conducted for outside grounds areas.
*Responsible for proper maintenance of all front of the house items.
*Responsible for insuring proper work order procedures are followed, as well as following up on all work orders.
Quality Control:
*Responsible for maintaining quality standards for all beverages.
*Responsible for insuring all AM staff are thoroughly trained on plate presentation and food quality standards.
Retail (TBD):
*Responsible for proper merchandising of all items to be sold as retail.
*Responsible for control procedures to insure budgeted profit levels.
*Daily retail Audit
*Stocking of all retail in display cabinets
*Weekly review of retail inventory for ordering purposes
Cash Control Responsibilities:
*Responsible for monitoring all cash control procedures
*Responsible for insuring opening paperwork is performed correctly
*Count all Banks and record on the Hotel Funds Relinquish Form
Product and Service:
*Oversee product and services procurement
*Responsible for ensuring products procured are in line with specifications and for ensuring service and product delivery meet or exceed expectations.
Type Qualification
Education More than two years of post high school education required. A degree from a four year college is preferred
Experience Three to four years of equivalent multi-outlet experience or similar high volume related restaurant with sales in excess of 3 million dollars with this company or other organization(s)
Skill Advanced knowledge of principles and practices within the Restaurant/ Hospitality profession. This includes experiential knowledge required for management of people, complex problems and food and beverage management. Ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions which are generally guided by established policy and procedures. Supervisory/management communication skills. Must have the ability to operate the latest relevant computer software programs
Experience - Five (5) years or more experience in High Volume Restaurant Business
- Good knowledge of Restaurant Industry
- Experience working in a corporate atmosphere
- Posses good leadership and organizational skills
- Be proficient in Word and Excel
Education - Experience working in a corporate atmosphere
- College or Trade school education preferred
Skill - Good knowledge of wine, and wine training
ID: 2022-4060
External Company Name: Professional Hospitality Resources, Inc. and Ocean Beach Club LLC
External Company URL: http://goldkeyphr.com/
Street: 4200 Atlantic Ave
