Jolene's Restaurant Manager

SUMMARY OF ESSENTIAL FUNCTIONS & RESPONSIBILITIES In conjunction with leadership, direct and organize the daily operations of the various F&B outlets to ensure brand standards and safe, high-quality food and beverage product are consistently being met while achieving budgeted revenue, cost, and profit goals. Ensure a positive work environment for all Hosts and high levels of engagement and job satisfaction using company Lead with Love principles and creating a “great place to work for great people.” Embrace and hold true to the restaurant’s concept and brand identity with product and service offerings. Ensure high levels of customer service at all touch points, exceeding brand standards and guest expectations resulting in customer loyalty, referrals, repeat transient and group business, improved revenues, and average check. Assist with leading safety efforts for the resort’s F&B team. Ensure compliance with all company, industry, state, and federal safety requirements, procedures and standards. These include but are not limited to training, inspections, audits, record keeping, etc. Oversee administrative needs and planning for daily operation of the Food and Beverage Department. Point‑of‑sale and scheduling/payroll software subject matter expert. Demonstrate level of proficiency around P&L, business planning and capital projects, budgeting and forecasting activities. Review period profit and loss statement for area of responsibility. Participate in the preparation of period‑end strategic financial reviews and prepare/excute action plans for improvement as necessary. Ensure all period‑end activities for areas of responsibility are completed and accurate. Develop and execute action plans to address business shortfalls. Describe, assign and delegate responsibility and authority to supervisory level and other Hosts for the operation of the various food and beverage outlets. Hold direct reports accountable for results. Execute plans to properly train and equip all Hosts to perform their job responsibilities. Establish and clearly articulate all performance standards and constantly monitor all results to ensure that expectations are being met. Participate in the development of the team’s leadership to ensure growth and leadership pipeline. Coach, inspire, empower, provide feedback, and ensure accountability to reach company goals and career objectives. Partner with talent acquisition team for staff recruiting, interviewing and hiring for area of responsibility. Implement effective controls of food, beverage, and labor costs among all areas of responsibility. Demonstrate familiarity with current trends in the food and beverage industry. Develop, implement and monitor department schedules to meet customer demand while achieving productivity goals. Liaise with Finance, Accounting and IT leadership to resolve payroll, cash handling, payables, billing and point of sale issues. Take leadership role in regularly scheduled department meetings with hosts and direct reports to review past and future performance of service, quality, and general information concerning guest and employee relations. Resolve guest concerns to ensure complete satisfaction. Fair and consistent in the delivery of positive discipline. Develop and maintain relationships with hosts, guests, local community members, industry peers, and vendors. This job description is not an “all-inclusive’ list of the duties and responsibilities of this position or of the skills and abilities required to perform this position. QUALIFICATIONS Requires a minimum of 3 years direct job‑related experience in a food & beverage management capacity with a proven track record of restaurant practices in the hospitality industry. Requires a minimum of 3 years management experience overseeing at least 2 direct reports. A proven track record of advancement to higher levels of management required with experience in hospitality or entertainment industry preferred. Extensive experience in restaurant bar, banquet, catering, in‑room dining, room service, and kitchen management required. Associate’s degree or certification equivalent, or equivalent on‑the‑job experience required. Knowledge and experience with forecasting, budgeting, scheduling, labor management, and purchasing to ensure maximum productivity. Must be able to obtain any government‑required licenses or certifications such as, but not limited to State of TN ABC card, TIPS, Serve Safe Certification, CPR/First Aid, Food Handler’s permit required in the state, county, and/or city where employed. Must successfully pass a post‑employment offer background check. Must be able to obtain a TN driver’s license. Must have strong computer skills and working knowledge of common industry software such as POS, Micros/Simphony, Outlook, Office, Excel, and Word. Must be able to prioritize and complete work assignments on a timely basis. Must maintain strict confidentiality and judgment regarding privileged information. Must have professional appearance with good personal hygiene. Must maintain independent work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays. Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines. Able to perform duties consistent with creating a safe and secure environment for hosts and guests. Able to be flexible to handle frequent changes in priorities. Able to meet the physical demands of the job. Equal Opportunity Employer Wefirmly believe that words and actions matter, which is why all individuals are to be treated equally and with respect. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr