Job Summary:
The position is responsible for overseeing daily operations of Restaurants/Bars and Room Service, ensuring high standards of guest satisfaction, food quality, and financial performance. This role includes supervising staff, assisting with menu planning, maintaining sanitation standards, and implementing training programs to enhance service quality.

Responsibilities:

• Supervise and manage restaurant and bar staff, ensuring optimal performance during peak meal periods.
• Maintain service and sanitation standards across all dining areas.
• Assess staffing needs to meet operational and financial objectives.
• Lead and motivate the food and beverage team, fostering a culture of trust, respect, and collaboration.
• Act as a role model, demonstrating appropriate behaviors and encouraging staff development through coaching and mentoring.
• Set specific goals and plans to prioritize and organize departmental activities effectively.
• Monitor compliance with all food and beverage policies, standards, and applicable laws, including liquor laws and sanitation regulations.
• Ensure staff understands and adheres to food handling and sanitation standards.
• Enhance customer satisfaction through exceptional service delivery and proactive problem-solving.
• Actively engage with guests to gather feedback on food quality, service levels, and overall satisfaction, implementing corrective actions as necessary.
• Empower employees to take ownership of guest service, creating a positive atmosphere for guest relations.
• Provide guidance and performance standards for subordinates, monitoring and evaluating their performance regularly.
• Develop and implement ongoing training programs to enhance employee skills and service standards.
• Collaborate with management to analyze operational performance and identify areas for improvement.
• Manage financial aspects of the department, including budget oversight, purchasing, and invoice payments.
• Assist servers and hosts during busy periods to ensure smooth service operations.
• Recognize and promote quality products and presentation standards.
• Supervise daily operations in the absence of the Assistant Restaurant Manager.

Requirements:

• Education:
  • High school diploma or GED; or a 2-year degree in Food Service Management, Hospitality, Business Administration, or a related field.
• Experience:
  • 4 years of experience in the food and beverage or culinary field; or 2 years of experience with a 2-year degree.
• Skills:
  • Strong leadership and interpersonal skills with the ability to influence and motivate a diverse team.
  • Excellent communication skills for effective interaction with staff and guests.
  • Proficiency in food and beverage operations, including knowledge of menu planning and cost control.
• Attributes:
  • Demonstrated ability to manage multiple priorities in a fast-paced environment.
  • Commitment to delivering high-quality customer service and fostering a positive team culture.
• Other Requirements:
  • Knowledge of local, state, and federal laws related to food and beverage service.
  • Flexibility to work evenings, weekends, and holidays as required.
  • Certification in food safety and alcohol service preferred.
  • Strong problem-solving skills with the ability to analyze information and implement effective solutions.
  • Previous supervisory experience is an advantage.