Director of Restaurants

The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of the F&B outlets’ operations, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. 

• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.

• Maintain regular attendance in compliance with Spruce Hospitality standards, as required by scheduling, which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.

• Always comply with Spruce Hospitality standards and regulations to encourage safe and efficient hotel operations.

• Always maintain a warm and friendly demeanor.

• Employees must always be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.

• Oversee all aspects of the daily operation of the hotel’s F&B outlets.

• Supervise all outlet personnel.

• Respond to guest complaints in a timely manner.

• Work with other F&B managers and keep them informed of F&B issues as they arise.

• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

• Coordinate and monitor all phases of Loss Prevention in the F&B outlets.

• Prepare and submit required reports in a timely manner.

• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.

• Monitor quality of service in F&B outlets.

• Assist in menu planning and preparation.

• Ensure compliance with all local liquor laws, and health and sanitation regulations.

• Ensure compliance with SOPs in all outlets.

• Ensure compliance with requisition procedures.

• Be visible on the floor and assist staff as needed during each meal period.

• Conduct staff performance reviews in accordance with Spruce Hospitality standards.

• Understand, implement, and monitor corporate promotions in outlets, including buffet and three-meal concept standards.

• Comply with weekly and monthly forecasting procedures.

• Ensure the training of department heads and employees on SOP’s, report preparation and technical job tasks.

• Be involved in and/or conduct departmental and hotel training.

• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.