Restaurant Manager | FT
US-FL-Orlando
Omni Hotels Management Corporation
Req #: 123914
Type: Orlando at Champions Gate
|
|||||||||||||
|
|||||||||||||
Overview: Responsible for the management of all aspects of the restaurant operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff. Responsibilities: * Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations. * Understands associates positions well enough to perform duties in associate's absence. Understand local contract and adhere to it. * Responsible for the day to day operation for all restaurant functions, to include efficient and effective running of all events ensuring operating costs are minimized. * Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections. * Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms. * Responsible to adhere to enforce all proper trash procedures. * Work with Directors of Food & Beverage to plan and implement menu development. Produce current and creative displays that speak to hotel concepts. * Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production. * Establish steps of service for all outlets and monitor associates to ensure compliance. * Ensure leadership floor coverage during peak outlet hours. * Conduct monthly micros audits to ensure correct pricing and accurate associate access levels. * Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action. * Manage day to day operation to consistently inspect all restaurant outlets including Kestra (3 meal) and Legato (Grab & Go) to ensure that the correct standards are being maintained. Responsible for ensuring a level of high-quality cleanliness, service, food quality and presentation. * Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. * Familiarizes oneself with repeat client/guests to ensure consistent recognition. * Communicates daily with outlet leadership team to discuss daily events, business forecast, special projects and status of associates. * Supervise the outlet sanitation operation and timing of service out of the kitchen. Ensures prompt delivery and quality control from point of departure to arrival. * Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures. i.e.) invoices, payroll, daily recap, requisitions. * Responsible to conduct daily stand up meeting with associates to ensure relevant information is communicated. * Responsible for cleanliness and organization of all restaurant space, FOH & BOH. Ensure all areas are clean and public space is configured to blueprint layout when not in use. * Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all furniture, fixtures and equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance. * Schedule and conduct monthly food and beverage inventories. * Review staffing levels to ensure guests service, operational needs and financial objectives are met. Ensures and maintains productivity level of associates. * Executes all necessary instructions on Restaurant Event Orders. Handles all special requests and pop ups as needed. * Attends pre-convention meetings as needed. * Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance. * Assist in developing specific goals and plans to prioritize, organize and accomplish set goals. * Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial and business decision making. * Encourages and builds mutual trust, respect and cooperation among associates. Ensures associates are treated fairly and equitably. Strives to improve associate engagement and retention. * Solicits associate feedback, reviews associate satisfaction results and follows up on associate problems and concerns. Ensure recognition is taking place throughout departments. * Maintain a professional, neat and organized appearance according to Omni Boston Seaport standards. * Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident. * Conduct/attend all required department trainings and meetings. * Perform any other duties required by senior management. Qualifications: * Position requires a minimum of five years progressive experience in Food & Beverage Management, with at least two of these years in a senior leadership position. * Bachelor's Degree or Equivalent. * Strong knowledge of food cost and inventories. * Must possess the ability to handle stressful and busy hotel operations. * Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings. * Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests. * Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food, and beverage cost controls. * Strong computer and technical skills to include on-line purchasing systems. * Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary. * Demonstrated ability to mentor and develop growing talent for the company. * Demonstrated ability to handle progressive discipline/coaching discussions. * Proven ability to engage associates at all levels. * Demonstrated ability to work with Sales and Catering leadership. * This individual must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays. * Must meet standards of appearance and maintain a high level of personal hygiene at all time. * Must be passionate about providing warm, engaging and personalized service. * Serve Safe certified food manager | Unexpired TIPs required. * Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities. * Candidate must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities. * Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail. * Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone. * Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations * CORE COMPETENCIES DIFFERENTIATING COMPETENCIES * Customer Focus * Creativity * Problem Solving * Drive for Results * Peer Relationships * Leading & Influencing * Time Management * Motivating Others * Composure * Business Acumen ENVIRONMENT & PHYSICAL REQUIREMENTS: * Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature. * The ability to stand/walk for extended periods of time. * The ability to bend, reach and lift to 50lbs and push/pull/carry up to 100lbs. *
Share this job:
