Relief Restaurant Manager

Relief Restaurant Manager

Come be a part of something bigger!

Benchmark | Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer:

• Full Time employees have access to Medical and Dental insurance to fit your needs
• Benchmark University (You can grow both personally and professionally through on-line webinars and self-study courses)
• 401K match (Let us help you build your financial future)
• Companywide Hotel Room Discounts (Who doesnt love to get away)
• Paid Time Off
• Employee Assistance Program (We are here to support you)
• Employee family events (bring the kids!)
• Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few
• Many more, please inquire for more details

The Manager is responsible for the management of all aspects of the Resorts Restaurant and Beverage Outlet functions, in accordance with hotel standards. Directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff.

What you will have an opportunity to do:

Job Description

REPORTS TO:Director of Restaurants/ Restaurant Manager

SUPERVISES:Restaurant Servers, Host(ess), Assistant Server persons.

WORK ENVIRONMENT: Restaurant(s), Kitchen/Stewarding areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).

• under variable noise levels.

• outdoors/indoors.

• around fumes and/or odor hazards.

• around dust and/or mite hazards.

• around chemicals.

KEY RELATIONSHIPS:

Internal:Employees in Specialty Restaurants, F&B Outlets - Bars, Culinary-Stewarding/Kitchen, Catering and Conference Services, Sales and Marketing, Purchasing-Storeroom, other F&B Service and Managers, Guest Services-Front Desk, Finance, Housekeeping, Administrative Offices and Property Operations.

External:Hotel guests/visitors and suppliers.

QUALIFICATIONS

Essential:

High school graduate or equivalent vocational training certificate, some college. Minimum 21 years of age to serve alcoholic beverages. 3 years experience as an Restaurant supervisor and other Food and Beverage leadership positions in a refined property. Knowledge of various food service styles. Computer knowledge including Word and Excel. Fluency in English both verbal and non-verbal. Provide legible communication. Compute basic arithmetic. Familiarity with food and beverage cost controls. Ability to:

• possess a friendly, gracious, courteous, and professional attitude.

• perform job functions with attention to detail, speed and accuracy.

• possess thorough knowledge of food, beverages, and wines.

• be a clear thinker, remaining calm and resolving problems using good judgement.

• follow directions thoroughly.

• understand guests service needs and upscale service requirements.

• work cohesively with co-workers as part of a team.

• work with clear direction, focusing on departmental goals.

• maintain confidentiality of guest information and pertinent hotel data.

• ascertain departmental training needs and provide such training.

• direct performance of staff and follow up with corrections when needed.

• strong organizational skills, monitoring, and guest experience.

• excellent communication skills, using professional vocabulary.

• able to resolve guest complaints completely.

• maintain essential equipment and inventories.

Desirable:

• College degree.

• Previous experience in cashiering/order taking and food service.

• Certification of previous training in liquor, wine and food service.

• Certification in an alcohol awareness program.

• Certification in CPR.

• Ability to suggestively sell.

• Ability to input and access information in the property management system/computers.

• Previous guest relations training.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting 50 pounds.

2. Endure various physical movements throughout the work areas.

3. Reach 2 feet.

4. Remain in upright position for 6 or more hours throughout work shift.

5. Satisfactorily communicate with guests, management, and co-workers to their understanding.

6. Able to maintain professional posture throughout entire shift.

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards, sequence of service, upscale service standards.

• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

• Anticipate guests needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.

• Always maintain positive guest relations.

• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

• Resolve guest complaints, ensuring complete guest satisfaction, with a sense of urgency.

• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.

Maintain complete knowledge of:

• All liquor brands, beers and non-alcoholic selections available in restaurant. The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

• Designated glassware and garnishes for drinks.

• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

• Daily menu specials, discontinued items.

• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, dress code and manual system procedures.

• Daily house count, arrivals/departures, VIPs, site inspections, media in-house. Scheduled in-house group activities, locations and times.

• Conduct weekly managers meeting to direct efforts, evaluate progress, track goals, monitor sale, results, discuss guest comments, staff morals, and performance.

• Review all staff schedules prior to posting.

• Monitor labor costs for all outlets, approving all overtime.

• Monitor sales figures and check average for all outlets, assist Director of Restaurants and Managers in achieving sales goals.

• Monitor guest complaints closely, with follow-up on the employee and management level. Implement effective food and beverage costs control measures, reducing waste and breakage, in all outlets.

• Monitor pricing of Beverage items to achieve forecasted and cost percentage. Review regularly the guest experience quality in all outlets, with recommendations for improving performance and product.

• Assist the Director of Operations in the forecasting and budgeting process, including outlet managers in the fiscal analysis.

• Continuously monitor the progress and performance of all staff, managers and director of restaurants in the food and beverage department.

• Develop and implement approved training programs for staff and managers and monitor not only the training but also the effectiveness of the material presented by outlet director/managers during training and the application of such training by staff as well as guest response to such training.

• Keep statistics and reports on all training.

• Assist Director of Restaurants and managers in complying with the Union contract guidelines.

• Assist managers and Director of Restaurants and in progressive disciplinary actions.

• Conduct regular meetings with employees to monitor effectiveness of management in all outlets.

• Assist managers Director of Restaurants and in the selection process for new hires, providing additional information on all potential new hires.

• Participate in Rooms Division meetings to assist their staff in keeping current with important food and beverage information.

• Participate in each Departments monthly meeting, assisting Director of Restaurants and Managers in creating the agenda.

• Participate and Prepare AAA/ Diamond standard information for all outlets, as well as track compliance.

• Assist Director of Restaurants and managers in the creation of short terminated long-term goals for their outlets.

• Assist Director of Restaurants and managers in maintaining essential inventories of all necessary equipment.

• Assist managers Director of Restaurants and by covering the outlet in their absence as needed.

• Attend Department Heads meeting weekly and report back to all managers on hotel events/activities/challenges.

• Adjust HSI preset overlays to update with new items/ prices.

• Assist Director of Restaurants and Managers by helping improve the HSI overlays for their outlets.

• Complete payroll for submission to accounting in the absence of the Director of Restaurants and Managers.

• Assist Director of Operations with special projects as assigned.

• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. Check stock of wines/champagnes and order shortages noted.

• Ensure wines are received, properly stored and kept secured.

• Assist in monthly inventory process.

• Review sales for previous day; resolve discrepancies with Accounting.

• Track revenue against budget.

• Periodically check with the Front Desk to review updates on house count and arrivals.

• Participate in pre-shift meeting with staff and review all information pertinent to the day's business.

• Inspect grooming and attire of staff; rectify any deficiencies.

• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

• Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order.

• Direct respective personnel to rectify deficiencies. Review the reservation book, pre-assign designated tables and follow up on all special requests.

• Ensure that specified amount of menus and wine lists are available and in good condition for each meal period.

• Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures.

• Ensure that tables are seated to best service the guests.

• Anticipate heavy business times and organize procedures to handle extended waiting lines.

• Assist Restaurant staff with their job functions to ensure optimum service to guests.

• Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.

• Take, record and confirm restaurant reservations/cancellations in accordance with departmental standards.

• Access all functions of the P.O.S. system in accordance to specifications. Handle void checks in accordance with Accounting procedures.

• Assist servers with expediting problem payments.

• Ensure all cashiering procedures are processed in compliance with Accounting standards. Issue manual checks when the system is down and ensure accountability of such.

• Monitor payroll closely, edits for staff as necessary.

• Assure that payroll is approved and submitted punctually twice a month.

• Supervise floor during service, with frequent guest contact and the ability to work extended hours and back-to-back shifts when required.

• Provide feedback to staff on their performance.

• Handle disciplinary problems and counsel employees according to hotel standards.

• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Respond to all pages by beeper/e-mail promptly.

• Complete work orders for maintenance repairs and submit to Property Operations.

• Contact Property Operations directly for urgent repairs.

• Responsible for interacting and receiving feedback from guests.

• Display recognition for report guests, VIP guests participate in weekly and monthly forecasting.

• Serve our guests.

• Serve the other Turtle Bay Resort team members who serve our guests. Perform any and all functions as directed you are a member of the entire Turtle Bay Resort team, not just a member of your department.

• Take personal responsibility to ensure the success of the team the team succeeds because of your actions.

• Always put the team objectives ahead of your personal agenda.

• Perform the security and safety function of all Turtle Bay Resort employees to ensure the security and safety of all guests and of all fellow employees - be vigilant for all safety/security issues, correct and/or report all issues immediately.

• Perform the housekeeping function of all Turtle Bay Resort employees keep your work area clean and neat, and correct and/or report any housekeeping issues outside of your work area in the public and heart-of-the-house areas as you encounter.

• Perform your sales function all Turtle Bay Resort employees are sales people for the company and for the property - be knowledgeable of Turtle Bay Resort and of all aspects of your property, and always present both in the best light to guests and to the community at large.

• Perform your community ambassador function get involved in your community and represent Turtle Bay Resort and your property well.

• Always speak first and speak last to guests in a friendly, courteous manner every guest encounter should include this.

• Always greet co-workers in the same friendly, courteous manner never pass a fellow employee without acknowledgement.

• Deal with all guests and fellow Turtle Bay Resort team members with respect and honesty.

• Present yourself properly in the workplace at all times full uniform including name badge, dress/uniforms always clean and pressed, personal grooming always up to standard.

SECONDARY JOB FUNCTIONS

• Complete and direct scheduled inventories.

• Prepare weekly/monthly forecast of revenues, covers and labor costs.

• Conduct monthly departmental meetings.

• Conduct menu and wine tastings. Interview restaurant applicants.

• Relieve Host(ess).

• Expedite on floor or in Kitchen as business demands.

• Complete departmental filing. Update P.O.S. menu changes.

• Order restaurant flowers and cigars from approved suppliers.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities.To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Individuals must be able to perform essential job functions, with or without a reasonable accommodation.

Turtle Bay Resort provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression or any other characteristics protected by federal, state or local laws.

EOE/M/F/D/V

What are we looking for?

Benchmark Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.