IMPERO CAFFÉ BY SCOTT CONANT The famed celebrity chef Scott Conant returns to New York city with Impero Caffé. A nod to both his hometown and the cuisine of the Roman Empire, Impero Caffé is a quaint, cozy neighborhood spot as well as a destination restaurant. The product driven menu will serve elevated bistro food that focuses on Italys commodities with great pastas, Italian grains and seafood. Dishes are visually striking with clean, bright flavors that are elegant yet approachable. REPORTS TO: Director/Assistant Director of F&B DEPARTMENT: Food and Beverage POSITION SUMMARY: The Restaurant Manager is responsible for planning and supervising all F&B activities, from set up of space to break down of the rooms as well as ensuring the hotel displays an outstanding level of quality service. RESPONSIBILITIES (include but are not limited to): Communicates effectively and genuinely with guests, team members and other departments. Maintains a friendly and caring demeanor at all times in a fast paced environment. Maintains a professional image at all times that falls within the hotel and company guidelines for appearance and dress. Demonstrate team work by co-operating and assisting colleagues as needed. Maintains a house bank and keeps an accurate report of daily receipts and deposits. Able to find guest focused solutions. (The guest is the center of all of our decisions) Resolve guest complaints to the satisfaction of the customer by being guest vibrant, friendly and caring. Be intuitive to guest needs, anticipates needs in job performance, while being proactive. Respond quickly to all guest requests; consistently follow up to ensure guest satisfaction that meets and exceeds our services standards. Has knowledge of and assists in all emergency procedures as required. Attends all mandatory meetings and training classes. Supervises set up of Food and Beverage space to ensure timely and accurate room sets and ensures service staff is prepared and organized, and consistently delivers high standards of service. Ensures proper sequence of service for events. Provides guests with excellent food service and presentations. Schedules staff members at proper staffing levels; watches labor costs daily to ensure efficiency in scheduling. Requisitions supplies when needed and maintains adequate levels of inventory supplies to meet function needs. Maintains orderly back areas and ensures equipment is kept clean and stored in a secure manner. Controls costs for F&B outlets. Sources new products and orders inventory for F&B outlets. Coordinates with other departments on events and staffing. Develop/maintain knowledge of market trends, competition and customers. Follow companies policies and procedures and is able to effectively communicate them to subordinates. Critiques P&L monthly. Aggressively recruits and staffs department using company hiring standards. Any other job deemed necessary by a member of management.