Olive & Hay

Position Summary:

Responsible for managing the entire operation of an independent restaurant located at
the hotel/resort property that generates more than $3.5 Million in annual revenues, is
perceived as a stand alone restaurant with a specific concept or identity and has a
unique or dedicated entrance apart from the hotel. Responsible for overall restaurant
success and profitability

Salary - $80,000 - $95,000

Primary Responsibilities/Essential Functions:

1. Provides guidance and direction to ensure overall restaurant success and
profitability. Manages subordinate managers/supervisors in all restaurant food
and beverage areas. Responsible for the overall direction, coordination, and
evaluation of these units. Carries out supervisory responsibilities in accordance
with the organization's policies and applicable laws. Responsibilities include
interviewing, hiring, and training team members; planning, assigning, and
directing work; appraising performance; rewarding and disciplining team
members; addressing complaints and resolving problems. Responsible for
planning department goals and directing team members to achieve results.
2. Participates in the hiring process by interviewing potential team members and
selecting those that best meet staffing needs. Participates in management
training. Follows all Human Resources policies. Ensures staff receives any
required training or attends mandatory meetings.
3. Prepares annual budget. Achieves budgeted revenues, controls expenses and
maximizes restaurant profitability. Utilizes corporate approved computer
programs to analyze forecasts, cost and revenue reports. Makes decisions and
takes action based on that information to maximize profitability. Ensures quality
and portion control while minimizing waste or loss of supplies to maintain
profitability.
4. Maximizes profitability by optimizing menu prices and selection. Assists in
developing and implementing new menu ideas, wine list, pricing and marketing
programs.
5. Ensures guests receive outstanding, consistent, exceptional service by
circulating through each dining area. Seeks opportunities to improve satisfaction
and immediately handles any guest concerns or complaints.
6. Ensures all dining, service and kitchen areas are clean and properly set up.
Maintains sufficient inventory of food, supplies and equipment and orders as
needed. Participates in weekly/monthly inventories. Prepares and submits liquor
and supply orders. Ensures equipment is properly maintained. Ensures
compliance with all food and beverage regulations.

7. Monitors SOPs to ensure consistent exceptional service is provided. Assists in
developing and updating policies and procedures. Participates in weekly meeting
with Food & Beverage Management Team to ensure weekly goals, challenges,
and service standards are met.
8. Ensures department follows all standard food handling, TIPS, sanitation and
health department guidelines.
9. Follows all safety policies and procedures. Acts on reports of potential safety
issues or whenever observed and takes immediate action to resolve in
emergency situations. OSHA laws require the use of Personal Protective
Equipment (PPE) when performing work duties that have the potential of risk to
your health or safety. Team members will be trained in the proper use and care
of assigned PPE if applicable. The hotel provides the required PPE. Team
member has responsibility to report defective, damaged or lost PPE or
equipment that does not fit properly to their Manager. Maintains strict
compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes
self with current MSDS.
10. Reporting to work as scheduled (on time and on regular basis) is an essential
function of the job.

Other Responsibilities/Supportive Functions:

1. Makes merit decisions within budget or established guidelines. Determines
promotions or reclassifications within company policy.
2. Approves leave and time away from work within company policy.
3. Responds to guest inquiries and coordinates special arrangements and requests.
4. Resolves guest complaints within scope of authority, otherwise refers the matter
to upper management. Notifies supervisor and/or Security of all unusual events,
circumstances, missing items, or alleged theft.
5. Ensures that minors and intoxicated persons are not served alcoholic
beverages. Notifies management of any problems resulting from guest
complaints, intoxication or disruptive behavior.

Qualifications (relevant experience, education and training):

1. High school diploma or general education degree (GED), or equivalent
combination of education and experience. Bachelor's degree in Hospitality
Management desired.
2. Five or more years of related and progressive Food & Beverage experience with
two years as a Manager in similar setting.
3. Possess solid knowledge of restaurant management, luxury hotel service
standards, guest relations and etiquette. Ability and experience in successfully
leading and coordinating staff in a high volume, time sensitive environment.
Requires ability to lead others in the department by mentoring and providing
training that results in staff that meets/exceeds guest expectations and provides
a high level of guest satisfaction.