Restaurant Manager

Compensation Type

Kessler Hotels

Kessler Hospitality’s portfolio of artistically inspired boutique hotels features unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties throughout Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel’s exquisite art, music, and cultural influences are intentionally approachable. Designed to inspire and create unforgettable experiences, Kessler guests are immersed in refined Bohemian luxury, whether at a cutting-edge downtown icon, a premier luxury lodge, Savannah’s entertainment destination, or an elite ski lodge. As the founding member of Marriott’s Autograph Collection, Kessler Hospitality has long championed bold, original hotels, each carefully created with distinctive style and the Individualist traveler in mind.

Location

The AAA Four Diamond JW Marriott Savannah Plant Riverside District is located in the heart of historic Savannah on the Savannah riverfront, with countless activities a short walk away. Explore the downtown Savannah shopping district, eat at one of the hotel's many restaurants, reconnect with friends at our riverside Savannah bars, or embark on one of the city's various walking tours. 

Once a power plant, Plant Riverside District represents the beauty of progress. Our three unique buildings are enriched in history, from chic architecture in the Power Plant to romantic styling in the Three Muses and contemporary maritime details in the Atlantic. Complete your experience with a relaxing visit to the hotel spa before you enjoy the vibrant nightlife in the entertainment district.

Overview

The overall objective and purpose of the Food and Beverage Outlets Manager is to provide leadership and management for the Food & Beverage Division, including the Restaurant & Bar, and integrate its functions to serve local F&B and hotel guests. This position oversees management, budget and operation of the food and beverage service establishment, and maintains a close liaison with the kitchen and catering sales department to ensure maximum profitability.

Responsibilities

• Oversees the day-to-day operations of the outlets' service staff, ensuring that the total guest experience is second to none.
• Monitor customer satisfaction through review of standardized feedback forms, as well as by spending time with the guests and ensuring their needs are being met and expectations exceeded.
• Participate in and submit accurate beverage and retail inventories on a monthly basis per direction of the hotel controller and Director of Food and Beverage.
• Participate in and submit accurate china glass and silverware inventory on a quarterly basis per direction of the hotel controller and Director of Food and Beverage.
• Assist in monitoring of revenue and expense forecasting in KHMS for responsible areas, including all areas of the Food and Beverage operations.
• Supervises daily restaurant operations, maintains sanitation standards and assists service staff on the floor during peak meal periods.
• Strives to continually improve guest and Grand Performers satisfaction and maximize the financial performance in areas ofresponsibility. Determines the training needed to accomplish goals, then implements the plan.
• Ensures corrective action is taken to continuously improve service results.
• Interviews, schedules, trains, develops, empowers, coaches and counsels, resolves problems, provides open communication, and recommends discipline when appropriate.
• Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up and hands-on management.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Estimates beverage consumption and purchases or requisitions beverage ingredients and supplies
• Create and implement promotional plans to drive business to the Beverage Department; host local events to create charity and local business opportunities
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Qualifications

• Bachelor's degree in Business or related training equivalent - required
• Minimum of 5 experience in Front of House, fine dining Food & Beverage operations - required
• 3+ years of relevant work experience in a similar scope and title - required
• Experience within luxury brand/markets- required
• Manager food safety certification and TIPS training certification - preferred or attained within 30 days
• Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the company
• Assistant F&B Outlet Managers
• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results within tight timeframes, while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.
• Leads with courage - Provides a culture of accountability
• Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals.
• Knowledge of Database software, Internet software, Inventory software, Order processing systems, Spreadsheet software and Word Processing software.
• Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook
• Requires good communication skills, both verbal and written
• Ability to respond promptly to customer needs.
• Thorough knowledge of Food and Wine, as well as Beer, liquor and mixed drinks.
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts
• Proficient inMicros POS system
• Proficient in Open OpenTable reservation system
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.