About This Role
Directing all aspects of the food and beverage operation is the core purpose of this management role. The manager ensures that operating, staffing, and financial results are achieved for both the restaurant and catering, while maintaining positive relationships within the property, community, and industry.
Responsibilities
- Ensure operating results are achieved in both the restaurant and catering, including knowledgeable, consistent, and engaging service
- Ensure fresh, creative, high-quality food consistent with the restaurant’s position
- Maintain a clean and well-maintained facility
- Ensure merchandising standards are met, including music, lighting, tableware, and uniforms
- Ensure staffing results are achieved in both the restaurant and catering, including recruitment and selection of high-quality staff
- Conduct thorough orientation, training, and development of all staff
- Provide ongoing performance evaluation and on-the-floor coaching for all staff
- Implement appropriate progressive discipline procedures for all staff
- Ensure financial results are achieved for both the restaurant and catering, including annual increases in sales and guest counts
- Maximize annual gross operating profit
- Meet budgeted financial margins
- Actively participate in the annual business plan
- Perform all necessary administrative functions for the business
- Maintain the accuracy of Micros
- Report all potential safety hazards to the General Manager immediately
- Ensure sanitation and safety programs meet regulatory OSHA standards and best practices
- Comply with all policies and procedures set forth by the Columbia Management Employee Handbook
- Maintain and build positive relationships within the property, community, and industry
- Strengthen strategic alliances with food, wine, and hospitality industry partners
- Represent the restaurant in a positive and friendly manner at all times, including participation in trade association meetings and special events
- Conduct self in a professional manner at all times
- Perform all other duties as assigned
Requirements
- Minimum of five years experience in high-quality food and beverage operations
- Two years of management experience
- High school diploma
- Ability to plan, organize, and direct the activities of a group of employees
- Ability to develop an effective working relationship with managers
- Ability to multi-task and work well under pressure
- Ability to develop a department budget and have working knowledge of financial statements
