The Manager of Restaurants is responsible for overseeing assigned Food & Beverage outlets to ensure optimum performance, exceptional guest service and maximum profitability of all functions.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Maintains a commitment to customer service and guest satisfaction; have a passion for creating an exceptional experience for all guests
- Leads and supervises the outlets team
- Ensures physical atmosphere and cleanliness of the restaurant, including inspecting tabletops and side stations; detailed orientated.
- Conducts monthly staff meetings to include ongoing training and safety classes.
- Responsible for daily report input and log book entries
- Enforces high standards of hygiene and sanitation within the outlets.
- Tracks payroll and revenue daily
- Ensures the security of monies, credit and financial transactions
- Establishes par levels for supplies and equipment
- Supervises the performance, attendance, attitudes, appearance and conduct of team
- Manages timely completion of performance appraisals
- Monitors time punches in current payroll platform, ensuring accurate payroll for all associates
- Monitors and maintains the outlets' systems and equipment to ensure their optimum performance
- Develops and implements controls for expense management
- Implements strategies to continually improve revenues
- Assists with the development, training and inspiration of outlets staff for promotion
- Provides prompt follow-up to all guest concerns
- Assists the Director of Food & Beverage with the design and implementation of training programs
- Empowers team to exceed service standards
- Instills a calm, organized approach in all stressful situations; able to work well under pressure
- Works with HR to recruit and hire staff
- Completes all proper new hire and termination paperwork
- Must have excellent computer skills; including strong working knowledge of Microsoft Office programs
- Orders all necessary office supplies and ensures proper stocking levels
- Maintains a safe and pleasant work environment
- Ensures cleanliness of outlets' storage rooms
- Promotes high associate morale
- Recommends discipline and/or termination when appropriate of team members
- Takes a proactive approach to coaching and counseling
- Attends appropriate resort, division and department meetings
- Resolves guest issues promptly and with great care and effectiveness; able to resolve problems/conflicts in a diplomatic and tactful manner
- Maintains a strong knowledge of hospitality trends, especially food & beverage
- Provides general resort information for guests
- Utilizes labor management tools to schedule and control labor costs
- Offers warm and sincere welcome/farewell for all guests of Oglebay Resort including use of guest name & good eye contact with each guest
- Maintains an up to date working knowledge of all resort amenities as well as any special events
- Interacts with resort staff in a professional manner, assisting other departments with necessary information
- Up sells other resort services and amenities to guests
- Always maintains a professional demeanor and attitude
- Communicates all pertinent information to the outlets team
- Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons); reports all safety incidents to maintenance
- Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver
- Follows through on lost and found procedures; absolute respect for guest property should always be exercised
- Maintains a professional appearance; follows all Oglebay Resort dress code standards
- Remains alert, courteous and helpful to the guests and colleagues at all time
- Able to work a flexible schedule that will include evenings, weekends and holidays
- Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees
SUPERVISORY RESPONSIBILITIES Directly supervises 15-32 non-supervisory employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION and/or EXPERIENCE Two year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience; three years supervisory food and beverage experience required.