DTVB Restaurant Manager

Description

The Restaurant Manager is responsible for:

• Coordinates the daily operations of restaurant services to ensure that the services exceed the expectations of the hotel owners/guests. 
• Ensures compliance with all policies, procedures and regulations. 
• Monitors both the productivity and qualitative work product for the servers, hosts/hostesses, cooks, food runners and chefs. 
• Determines and assigns work, cleaning projects and priorities to insure that all quality standards are met. 

Responsibilites

The Restaurant Manager’s primary responsibilities will include:

• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. 
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. 
• Schedule and direct staff in their work assignments.
• Interact positively with customers promoting hotel facilities and services. 
• Resolve problems to the satisfaction of involved parties. 
• Answer telephones in a clear voice, coordinate and document reservations. 
• Organize special events in the restaurant such as receptions. 
• Maintain communication with all departments to ensure customer service needs are met.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. 
• Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. 
• Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of outlet to support overall hotel operation. 
• Control payroll and equipment costs (minimizing loss and misuse). 
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. 
• Evaluate cost effectiveness of all aspects of operation. 
• Develop and implement cost saving and profit enhancing measures.
• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.