Restaurant and Bar Manager

Job Description

Responsible for the management of all aspects of the Pyramid Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.

ESSENTIAL JOB FUNCTIONS

• Maintain complete knowledge of and comply with all departmental policies/service procedures/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.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.
• 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 the 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 size, garnishes, presentation and prices.
  • daily menu specials, 86’d items.
  • dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
  • P.O.S. and manual system procedures.
  • daily housecount, arrivals/departures, V.I.P.’s.
  • scheduled in-house group activities, locations and times
  • and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
• Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such.
• Periodically check with the Front Desk to review updates on housecount and arrivals.
• Review sales for previous day; resolve discrepancies with Accounting.  Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled.  Document any late or absent employees.
• Coordinate breaks for staff.
• Assign work and side duties to staff .  Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations which compromise the department's standards and delegate these tasks.
• Monitor the preparation of station assignments.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
• Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.
• Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
• 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.  Ensure that daily specials are inserted into each menu.
• Check the pick-up station and side stations.
• Monitor and assist Host(ess) in greeting and escorting guests to their tables.  Ensure that tables are seated to best service the guests.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Monitor and ensure that all tables are cleared and reset according to department procedures.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Assist restaurant staff with their job functions to ensure optimum service to guests.
• Answer outlet phone.
• Access all functions of the P.O.S. system.  Restock journal tape and change ribbons as needed.
• Handle voided checks.
• Assist servers with expediting problem payments.
• Issue manual checks when the system is down and ensure accountability of such.
• Run system closing reports and ensure that all servers' checks are closed before they sign out.
• Ensure all closing duties for staff are completed before staff sign out.
• Conduct a  #  week formal training program on the required job functions with criterion expected and department orientation with new hires.  Conduct ongoing training with existing staff.
• 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.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
• Document pertinent information in department log book.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming supervisor

Qualifications

• Prefer College degree.
• High school graduate or vocational training certificate, some college.
• Minimum 18 years of age to serve alcoholic beverages
• 1-2 years experience as an Assistant Restaurant Manager/ Supervisor, preferably a Luxury style restaurant.
• Food handling certification.
• Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, Butler style service).
• Fluency in English both verbally and non-verbally.
• Provide legible communication and direction.
• Previous Culinary training.
• Certification of previous training in liquor, wine and food service.
• Certification of Food Handler Certificate.
• Certification in CPR.
• Compute basic arithmetic.
• Familiarity with food and beverage cost controls.
• Ability to:
  • Enforce Hotel standards, policies and procedures with Restaurant staff.
  • Prioritize and organize work assignments, delegate work.
  • Direct performance of Restaurant staff and follow up with corrections where needed.
  • Motivate Restaurant staff and maintain a cohesive team.
  • Ascertain Restaurant training needs and provide such training.
  • Be a clear thinker, analyze and resolve problems exercising good judgement.
  • Suggestively sell menu items, beverages and wines.
  • Input and access information into P.O.S. system.
  • Work without direct supervision.

PHYSICAL ABILITIES

• Exert physical effort in transporting up to 20pounds at one time.
• Endure various physical movements throughout the work areas.
• Reach 3 feet.
• Remain in stationary position for 1-2 hours throughout work shift.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

Additional Information

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance, 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities