The Madison Concourse Hotel & Governor's Club has been named Best Hotel by the readers of Madison Magazine, BRAVA, Madison.com and Hotel with the Best Service and Best Conference Center by the readers of Wisconsin Meetings. The Hotel is situated in downtown Madison, Wisconsin near the State Capitol, State Street, University of Wisconsin campus, Overture Center, Monona Terrace Convention Center and Alliant Energy Center and more. CIRC, our contemporary restaurant, is located off of our lobby and serves breakfast, lunch, and dinner. The menu, which changes seasonally and is crafted with local and organic ingredients, is inspired by the diverse individuals that define our community and is shaped by hardworking local farmers who embody the spirit of Wisconsin. CIRC was designed with the idea of social circles in mind. Its a meeting place to exchange ideas and open channels of dynamic dialog in an environment that is free of distractions through its contemporary lines and open layout. The constant flow of ideas and guests in and out of the space will leave you wondering where downtown Madison ends and your dining experience begins. The Bar, in addition to having a comprehensive wine and beer list along with craft cocktails, also serves delicious meal options for a more casual dining experience The hotel has an opening for a Restaurant & Bar Manager. We are looking for someone who is passionate about food, enjoys being a part of a team, recognizes the importance of providing exceptional service and can give our guests a positive and memorable experience every day. JOB OVERVIEW: Manage the front of house food and beverage operation to ensure quality service and standards while delivering a guest experience that is unique. Ensure compliance with all federal, state and local regulations concerning health, safety, or other requirements. Effectively book and service special events in the private dining room. DUTIES AND RESPONSIBILITIES Areas of responsibility: Oversees management and staff of CIRC, The Bar and Starbucks. Leadership direct reports: Assistant Restaurant Manager, Restaurant Supervisors, Starbucks Manager People: Manage day to day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to improve team member performance. Educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties. Conduct regularly scheduled departmental meetings, one-on-ones and daily stand ups. Financial: Monitor budget and control expenses with a focus on labor costs. Identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value. Ensure all credit and financial transactions are handled in a secure manner. Book and service special events for the restaurant and bar. Guests Experience: Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis. Ensure that all food and beverage facilities including private dining space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs. Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. Ensure tables are touched on each shift and that the team has all that is needed to provide excellence service experience. Partner with Executive Chef to ensure a consistent guest experience for all food including menu creation, staff training and food execution. Responsible for the beverage program including selection and offerings. Demonstrate a perfect knowledge of all beverages served in the bar, how beverages are prepared (to recipe) and presented, and how Bar personnel are trained to possess this knowledge and the application of it. Attend off-premise events as needed to raise local awareness surrounding our F&B operations and offerings. Responsible Business: Manage local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Conduct proper food and beverage inventory procedures. Assist F&B director in creating and maintaining minimum and maximum stocks for all food, beverage, material, and equipment. Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimizing waste. Stay current in restaurant and F&B trends.