Banquet Restaurant Manager
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Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees. What you get to do: Providing restaurant guests with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment. Creation and development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets. Further responsibilities include personnel development objectives and meeting the company's financial goals. Your day-to-day: * Proper guest service requires and employee staff that is thoroughly trained in service sequence, product knowledge, and makes every effort to meet the needs of each and every guest. * Lead service education through: * Daily line-ups * New server, busser, host and bartender training programs * Ongoing development programs, seminars * Daily evaluation of restaurant service performance * Employee discussion and evaluations * Coordination of timely food production. PRODUCT QUALITY: The Manager needs to work with the Chef to provide "excellent quality and presentation" of all food to the guests. The Restaurant Manger participates in evaluation of food product, kitchen employee performance, and development of product consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines, and supervision of their procurement. FINANCIAL OBJECTIVES: The Restaurant Manager participates in helping the General Manager create the financial objectives of the restaurant on an annual basis through the budget process. It is the Restaurant Manager's responsibility to assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds. It is also the Restaurant Manager's responsibility to help meet budget in all areas of cost control with consistent focus on cost of sales and payroll. PERSONNEL MANAGEMENT: The Restaurant Manager is responsible for communicating with the management, employee and accounting staffs, identifying attractive and developed personnel and providing the necessary training as positions open. Further responsibilities include helping to fill any open positions with candidates who are qualified and understand the "standards of excellence" required of them. All personnel should receive regular, timely and honest evaluations of their performance and potential. The Restaurant Manager needs to implement and conduct ongoing training programs for new and existing management and employee staff. FACILITY MANAGEMENT Responsibility for the daily cleanliness of all areas of the restaurant both internally and externally. Coordination of kitchen cleanliness with the Chef. Coordination of service area maintenance. SUPERVISORY RESPONSIBILITIES: Supervises all non-supervisory service employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required. LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds. (Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).