Position Summary: The Restaurant Manager is responsible for overseeing and ensuring the smooth operation of all assigned restaurant(s). The successful candidate will exhibit proficiency in managing personnel, creating a delightful guest experience, and ensuring that all restaurants perform with the highest quality. This role requires an individual who is adept at managing the unique challenges of an all-inclusive environment while maintaining profitability and guest satisfaction.
Key Responsibilities: 1. Leadership and Staff Management
- Supervise, train, and manage restaurant staff, ensuring top-notch service standards.
- Coordinate staff schedules, manage time-off requests, and handle personnel-related matters.
- Mentor and coach staff, fostering a positive and inclusive work environment.
- Job Descriptions by positions and Sequences of Service.
- Preparing the cleaning and maintenance schedule for the outlet.
2. Operational Excellence
- Prepare all the SOPs for restaurants.
- Point of sale implementation.
- POS software in coordination with IT team.
- Prepare opening and closing checklist for each restaurant.
- Establish the final OS&E list for the restaurants.
- Establishing the cashier opening & closing standards with finance.
- Prepare an opening office supply list for the outlet.
- Establish the forms and formats to be used in the restaurant with due approval.
- Prepare the format for restaurant closing reports.
3. Menu Development
- Should be ready with the menu item description for each and every item listed in the menu to train the staff as soon as we open.
- Finalize the weekly or monthly buffet grid with the help of Chef.
4. Guest Experience
- Address and resolve guest complaints promptly and professionally, ensuring guest satisfaction.
- Engage with guests, gather feedback and make necessary adjustments to enhance their experience.
- Finalize the service sequence in each dining location.
5. Financial Management
- Establish costing strategies for each item listed in the menu.
- Set budgets and monitor expenses, ensuring profitability while maintaining the highest service standards.
- Analyze sales figures, identify trends, and implement strategies to boost revenue.
- Ensure accurate and timely reporting of all financial figures and operations metrics.
6. Vendor and Supplier Relations
- Ensure timely delivery of supplies, addressing any discrepancies or issues with suppliers directly.
- Stay updated on industry trends, sourcing new products or equipment that may enhance the restaurant experience.
7. Compliance
- Adhere to local, state, and federal regulations concerning restaurant service and health standards.
- Ensure all staff are trained and compliant with responsible restaurant service standards.
- Maintain all necessary licenses and permits, ensuring timely renewals.
Requirements
Qualifications: - Minimum of 5 years' experience in a management role, preferably in a resort or upscale hotel setting.
- Must be proficient in using computers as well as Microsoft Office Suite.
- Demonstrated leadership abilities with a focus on staff development and team building.
- Proficiency in budgeting, financial reporting, and inventory management.
- Strong interpersonal and communication skills.
- Knowledge of the latest trends in the restaurant industry.
- Flexibility to work varied shifts, including nights, weekends, and holidays.