Food & Beverage Manager

Job Description

Job Description

The legendary Galt House Hotel is currently hiring a Restaurant Manager to oversee Walker's Exchange Restaurant and Jockey Silk's Bourbon Bar. Are you ready to build a rewarding career in hospitality? Here's what we can offer you:

Same Day Pay Access, FREE Parking (˜$105.00 monthly savings), FREE Meal, TARC Reimbursement, Onsite FREE Gym Access, Shoes for Crews Discounts, Hotel Room Discounts at Various Locations, 401K match, Paid Time Off, Health Insurance the Following Month, Development and Opportunity of Growth, Special Discounts at Local Attractions and Pelo West Spa, and much more. Apply now for more details!

The Walker’s Exchange Restaurant Manager will be responsible for managing the daily operations of the front and back of the house. Responsible for managing all aspects of Walker’s Exchange functions, in accordance with hotel standards. Directs, implements, and maintains a service and management philosophy which serves as a guide to respective staff.

Work Requirements

· Primary role will be overseeing and managing all areas of the restaurant and make final decisions include financial, operations, food safety and guest service.

· Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

· Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

· Responsible for ensuring consistent high quality of food preparation and service.

· Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

· Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

· Performs other duties and responsibilities as required or requested.

· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

· Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.

· Maintain positive guest relations at all times.

· Resolve guest complaints, ensuring guest satisfaction.

· Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.

· Daily house count, arrivals/departures, and VIPs

· Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

· Maintain complete knowledge of all liquor brands, beers, and nonalcoholic selections available in the Restaurant. Particular characteristics and description of every wine/champagne by the glass and major wines on the wine list

· Scheduled in-house group activities, locations and times.

· And strictly abide by state liquor laws/regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.

· Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff is aware of such.

· Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.

· Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.

· Ensure that staff report to work as scheduled. Document any late or absent employees.

· Coordinate breaks for staff.

· Assign work and side duties to staff. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.

· Monitor the preparation of station assignments.

· Conduct pre-shift meeting with staff and review all information pertinent to the day's business.

· Inspect grooming and attire of staff; rectify any deficiencies.

· Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.

· Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.

· Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.

· Ensure that the Host/Hostess stand is clean, organized, and stocked with designated supplies.

· Review the reservation book, pre-assign designated tables, and follow up on all special requests.

· Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.

· Check the pick-up station and side stations.

· Monitor and assist Host/Hostess in greeting and escorting guests to their tables. Ensure that tables are seated to best service the guests.

· Anticipate heavy business times and organize procedures to handle extended waiting lines.

· Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

· Check the status of all orders and ensure that they are delivered within designated timelines.

· Monitor and ensure that all tables are cleared and reset according to department procedures.

· Monitor and maintain cleanliness and working condition of departmental equipment, supplies, and work areas.

· Assist restaurant staff with their job functions to ensure optimum service to guests.

· Run system closing reports and ensure that all servers' checks are closed before they sign out.

· Ensure all closing duties for staff are completed before staff sign out.

· Conduct a # week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.

· Complete all paperwork and closing duties in accordance with departmental standards.

- Other duties as assigned.

Qualifications

• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• 5 years of restaurant management experience required including supervising front and back of the house staff.
• Front of the house customer service, host and bar experience required.
• Back of the house culinary experience required to include the art of food preparation, cooking and food presentation.
• Must be ServSafe certified.
• High school graduate or vocational training certificate, some college.
• Minimum years of age to serve alcoholic beverages.
• Food handling certification.
• Compute basic arithmetic.
• Familiarity with food and beverage cost controls

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Competent at working independently on recurring projects.

The Galt House Hotel offers a comprehensive benefits package which includes medical, dental, 401k, a complimentary meal in the associate cafeteria, complimentary parking, a discounted monthly TARC bus pass and much more.

The Galt House Hotel is a Drug Free Workplace, creating a culture of care where diversity is welcomed.