Restaurant Operations Lead: Guest Experience

Reports to: Food & Beverage Director Manager Exempt Status: Salaried FT Summary Restaurant Manager managing the day to day operations of the restaurant for breakfast, lunch and dinner periods as directed by the Outlets Manager. Assist in directing the day-to-day operations of the bar operations. Interview, hire, train, develop, recommend performance evaluations, resolve problems, and recommend discipline and/or termination when appropriate of staff members. Retain and motivate associates within the various outlets. Assist with the implementation of company programs and manage the operations of the Restaurant, any other food and beverage outlet as required to ensure compliance with LSOPs and SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. Respond to customer trends, needs, issues, comments and problems to ensure quality experience and enhance future sales prospects. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service. Comply with attendance rules and be available to work on a regular basis. Perform any other job-related duties as assigned. Experience, Skills and Knowledge More than two years of post-high school education. One-year full employment in a related position with this company or other organization(s). Hotel experience preferred. Requires thorough knowledge of the restaurant/hotel practices and procedures to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Supervision/ management communication skills are required. Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions which are generally guided by established policy and procedures. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning a plus. Command of the English language both written and verbal. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds [NT1] . #J-18808-Ljbffr Htoads