Interviews, selects, trains, supervises, counsels and disciplines restaurant staff for the efficient operation of the outlets. Organizes and conducts pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes. Schedules and directs staff in their work assignments. Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensures par stock levels are maintained by calculating inventory, ordering, retrieving and stocking product]. Evaluates cost effectiveness of all aspects of operation. Develops and implements cost saving and profit enhancement measures.
Utilizes computers to accurately charge customers, create forecast and revenue reports and
draft correspondence. Inputs and retrieves data and changes computer procedures and programs the system accordingly.
Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments for consistency.
Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints. Interacts positively with customers.
Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
Participates in the development, implementation and marketing of new and creative menus to attract a pre-determined customer market; promotes the cross-selling of other hotel outlets and the company.
Responsible for managing Archimedes, Brew, In Room Dining and Giulio & Sons Restaurant.
Work closely with F&B Director to ensure financial goals are being met.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
Participate in the development of the annual budget for the restaurant; develop short and long term financial operating plans.
Attend mandatory meetings including divisional meetings, departmental meetings, staff meetings, etc.
Participate in Manager on Duty coverage program, which may require occasional weekend stayovers.
Participate in community public relations for the restaurant and the hotel.
Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express. [If required, then this should be moved to "Specific Job Knowledge, Skill and Ability" section.]
In emergencies, perform in the capacity of any position supervised.
Perform other duties and responsibilities as assigned or required.
Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours
Physical Activity Frequency
Climbing stairs Occasional
Near Vision Constant
Far Vision Constant
Lifting/Carrying (#lbs.) Occasional – up to 50 lbs.
Assimilate into The Edward Village Family PRIDE/CARE culture through understanding, supporting and participating in all elements of PRIDE/CARE. Demonstrate working knowledge of the service standards.
Regular attendance in conformance with the standards, which may be established by Edward Village from time to time, is essential to the successful performance of this position.
Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
Considerable skill in math [and algebraic equations?] using percentages.
Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
Ability to work under pressure and deal with stressful situations during busy periods.
Ability to access and accurately input information using a moderately complex computer system.
Interpersonal skills to provide overall guest satisfaction.
QUALIFICATION STANDARDS EDUCATION
High School graduate or equivalent required. Four-year college degree preferred.
At least five years’ experience in related field preferred. Hotel restaurant management experience preferred. Experience with supervision of employees required.
LICENSES OR CERTIFICATES
Food Service Sanitation certification. Alcohol Service permit (if state required). CPR certification preferred.
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.