OVERVIEW/BASIC FUNCTION: Responsible for managing all aspects of restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. RESPONSIBILITIES: * Maintain complete knowledge of, enforce and comply with all departmental policies, service procedures & standards * Maintain complete knowledge of selections available in the restaurant including alcoholic & food menu items, as well as their preparation, ingredients, portion size, presentation and price. * Monitor and ensure efficient of all restaurant operations and provide optimal customer experience and implement all action plans to achieve all business objectives and maintain optimal level of customer experience. * Be informed of daily specials and 86'ed items * Know dining room layout, capacity, proper table set-up, dress code, operational hours and price ranges. * Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labour on a daily basis through the time management system. * Develop menus with F&B team * Maintain all Micros programming for the Restaurant along with be able to complete menu engineering analysis and provide recommendations for F&B improvements within their area * Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments. * Drive sales & incentivize team members to maximize sales & revenue * Proficiency using Point of Sale system & manual system procedures * Stay informed of daily house-count, arrivals/departures, V.I.P.s, in-house group activities, locations & times * The ability to train, develop and lead staff. Excellent time management skills with sound decision making and problem solving skills. * Abide by departmental policies and applicable civic regulations regarding food & alcohol service * Set departmental objectives, schedules, budges, policies/procedures * Establish par levels for supplies, equipment, linens, etc., completing requisitions to replenish shortages * Supervise all activities and ensure compliance to all regulations and maintain high ethical standards at all times and participate in all department meetings and provide require support to office staff. * Ensure optimum service level by checking order status and ensure delivery within designated timelines; handle guest complaints offering satisfactory resolution. * Evaluate performance of all associates within required timeframe and provide counseling to all associates and forecast all annual budget requirements and recommend ways to maximize all profits. * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.