Restaurant Manager - The Crossing

About the role

The primary role of the Restaurant Manager at The Crossing is to support the day-to-day operations of the restaurants and ensure an exceptional guest experience. Assist the General Manager in overseeing colleagues, managing finances, and maintaining high standards of service and quality.

Duties & Responsibilities

• Assist the Restaurant Manager in overseeing all aspects of restaurant operations, including staffing, scheduling, and inventory management.
• Be thoroughly familiar with all menu items, specials, beverages, etc.
• Maintain safe working conditions and practices.
• Conduct daily pre-meal meetings with service staff.
• Supervise the floor during operation. Coordinate all functions in the dining room during service.
• Set service staff schedules.
• Monitor and handle guest complaints, ensuring guest satisfaction.
• Review departmental profits, payroll expenses, etc.
• Review and maintain other expense control sheets.
• Identify and implement methods for efficiency and reduction of payroll costs.
• Administer pay increases according to length of service, performance evaluation, and hotel policy
• standards.
• Assist in the development of new marketing ideas within the department.
• Prepare monthly, quarterly, and yearly budget forecasts.
• Conduct performance evaluations and disciplinary procedures.
• Expedite table turnover and table resetting.
• Coordinate and supervise the ordering of all supplies. Conduct the monthly inventory of supplies.
• Negotiate with external vendors.

Required Skills & Experience

• College or vocational degree required, preferably in hotel/restaurant management, sales, or marketing.
• Minimum five years of experience in a leadership position in a 4- or 5-star restaurant, with a minimum of three years of progressive management.
• Accounting, budgeting, and financial statement working knowledge.
• Proven leadership qualities.
• Full working knowledge of restaurant operations, budgets, and management.
• Ability to communicate with hotel guests, suppliers, and employees to their understanding.
• Knowledge of all applicable State/Federal labor, liquor, and restaurant laws & regulations.
• Ability to provide friendly, efficient, and courteous service to guests.
• Ability to analyze written reports and prepare written or typed reports.
• Ability to access, input, and retrieve information on the computer system.
• Ability to work independently and exercise judgment to resolve personnel and production issues that arise during daily operations.
• Ability to handle the stress inherent in overseeing operations, interacting with colleagues, and resolving guest problems.
• Ability to work under pressure, be organized, self-motivated, and work well with others.
• Strong positive attitude and ability to initiate a light conversation with guests.
• Knowledge of hotel property and operating hours of each guest service area. Basic knowledge of Charleston and the surrounding areas.
• Ability to provide legible communication.
• Must be able to complete work in a timely, accurate, and thorough manner.
• Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.
• Understanding of the luxury hotel environment.
• Additional foreign language skills are a plus.

Physical Requirements

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc., of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel service hours.
• Clear vision is important for reading reports, analyzing data, and overseeing activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.