RESTAURANT MANAGER

About the role

The Restaurant Manager provides direct and general supervision to restaurant staff in order to ensure effective and efficient operation of assigned restaurant operations. They ensure compliance with health department regulations while supporting Belterra's vision, mission and values.

The Restaurant Manager

• Is responsible for operating and maintaining an efficient and profitable (front-of-the-house) operation in all food and beverage outlets
• Delivers internal and external guest service with Boyd Style
• Staffs, schedules, evaluates, trains, develops and monitors team members
• Recommends wage increases, promotions, demotions, discipline and other employment actions for team members
• Ensures staff receives adequate guidance and resources to accomplish established objectives
• Understands department objectives, standards, guidelines and budget to achieve effective supervision of department
• Establishes and maintains training and development procedures to ensure superior guest service standards are met
• Opens and closes work area at scheduled times, ensuring full preparation for operation/function
• Ensures cleanliness and security of company assets
• Works with Chef and kitchen staff to ensure proper food preparation and timing, and that all last-minute changes are taken care of in order to ensure highest levels of customer satisfaction
• Monitors staff, directing necessary action to ensure the proper setup, schedule and delivery of service
• Responsible for ordering and maintaining inventory levels of all needed supplies.
• Ensures effective beverage operations
• Resolves guest concerns or complaints in a timely and friendly manner in order to maintain positive customer relations
• Conducts inspections to ensure a safe work environment: equipment is operating properly, and sufficient supplies are on hand in order to accomplish smooth operation of the department
• Implements and monitors department budget and other administrative processes to achieve proper management of department operations
• Increases department revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste
• Develops and implements department management plans including budgets, labor schedules and systems of accountability
• Organizes restaurant operations for effective and efficient service as well as overall coordination and control
• Promote the courteous treatment of customers and team members including resolving complaints, answering questions and providing general service
• Ensures food servers, buspersons, and other restaurant personnel are meeting or exceeding service standards.
• Develops and implements policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines
• Creates and maintains records, reports and other documentation as required to meet company and business expectations
• Ensures proper communication between front of house and back of house operations while taking ownership of all responsible areas
• Meets daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons
• Ensures periodic quality checks for all products and service, i.e., greeting times.
• Monitors purchasing, staffing, and inventory in order to control product and labor cost and waste, ensuring adherence to the budget
• Monitors work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved
• Oversees and ensures all stations are properly stocked and set up
• Oversees and ensures all equipment and working conditions are well maintained
• Maintains the viability and integrity of all restaurant operations
• Works with the F&B Multi-Outlet Manager and Director of Food & Beverage to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs
• Coordinates with marketing and player development to properly prepare for increased guest volume due to group functions and special events
• Performs other duties as assigned by management

Qualifications & Requirements

• Experience in the management of catering and banquet operations
• Excellent guest relations skills
• Knowledge of wines and alcoholic beverages
• Demonstrated knowledge of table-side service
• Ability to maintain bar operations
• This position operates in a working environment that is subject to varying levels of crowds, noise and smoke, the severity of which depends upon customer volume.
• Ability to communicate effectively with guests, outside contacts and team members
• Ability to observe and direct actions of subordinates
• Ability to effectively and efficiently move around banquet and meeting rooms
• Ability to lift and move, with or without assistance, large banquet tables, other necessary items, and/or equipment
• Ability to review and comprehend all necessary documentation and programs
• Demonstrated management experience in a high-volume restaurant.
• Must be able to obtain/maintain any necessary licenses and/or certifications.
• Must be at least 21 years of age.

Additional information

These skills and abilities are typically acquired through the completion of a Bachelor's Degree in Business Management or related field and five year's experience directly related to food and beverage or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.

Additional Information

All your information will be kept confidential according to EEO guidelines.