Restaurant Manager

Food And Beverage Manager

Single point of accountability for the entire venue and is responsible for venue financials, venue profitability, hitting or exceeding venue goals, as well as motivating, coaching, and leading the team. Ensures the venue is running effectively and meeting all company standards to include execution of service, guest interaction, atmosphere, and cleanliness. Genuine passion for the hospitality industry and entrepreneurial spirit. The majority of the time for this position is based in the operation, working within the restaurant. The expectation of this role is to be based on the floor during the service hours and working with, guiding, and coaching the associates and making lasting connections with the guests. Building a stable and precise team that is focusing on the guest, and constantly pushing to improve, by implementing improvements and enhancements that align to the LQA and Forbes 5-star requirements and expectations.

Responsibilities:

• Provide exceptional service and ensure guest satisfaction with dining experiences, the leader must hold themselves and the team to an extremely high, consistent standard.
• Ensure the delivery of brand promise, supporting the implementation of the Ways We Work, demonstrating and reinforcing Rosewood Hotels and Resorts, Values and Culture Characteristics
• Exercise responsible supervisory behavior at all times and positively represent the restaurant management team and Rosewood Hotels & Resorts
• Manage team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure discretion and confidentiality with VIP/SAG guests
• Preparation of budgets, analysis of P&L's, sales projections, and revenue control.
• Ensure all associates are following the dining room's Order of Service and Standard Operating Procedures at all times
• Conducts interviews, hires, training, performance manage and termination restaurant associates.
• Schedule associates and prepare payroll documents to ensure associates are properly compensated.
• Ensure that standards are maintained at a superior level on a daily basis.
• Manage guest relations and ensure guest satisfaction.
• Maintain complete knowledge of:
• All liquor brands, beers and non-alcoholic selections available in Restaurant.
• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.
• Daily menu features, substituted items.
• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• P.O.S. and manual system procedures.
• Daily house count, arrivals/departures, V.I.P.'s.
• Scheduled in-house group activities, locations, and times.
• Correct maintenance and use of equipment.
• All department policies/service procedures.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the restaurant.
• Partner with the Chef de Cuisine in the creation of new items for the restaurant based on guest feedback and sales records, review daily specials and unavailable items. Ensure that associates are aware and informed.
• Participate in establishment of a marketing and public relations plan for the restaurant.
• 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 proper breaks for staff.
• Assign work and side duties to staff in accordance with departmental procedures. 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, ensuring compliance to departmental standards.
• 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, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Ensure that the Host 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 number of menus and wine lists are available and in good condition for each meal period.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Monitor and assist Host in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• 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.
• Answer Restaurant phone within 3 rings, using correct salutations and telephone etiquette as needed.
• Access all functions of the P.O.S. system in accordance with specifications. Restock journal tape and change ribbons as needed.
• Manage and approve void checks in accordance with accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
• Issue manual checks when the system is down and ensure accountability of such.
• 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 formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Document pertinent information in department logbook.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with General Manager.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Health & Safety

• Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of