- Plan and direct the functions of administration and planning of the Restaurant to meet the daily needs of the operation.
- Clearly assign and delegate staff involving room service, restaurant and bar.
- Develop, implement and monitor schedules for the operation of restaurant and bar to achieve a profitable result.
- Participate with the chef and the Director of F&B in the creation of attractive and merchandising menus designed to appeal to a predetermined customer market.
- Implement effective control of food, beverage and labor costs within restaurant.
- Assist in establishing and achieving predetermined profit objectives and desired standards of quality food, service and cleanliness.
- Regularly review and evaluate the degree of customer acceptance of the restaurant to recommend new operating guidelines when needed.
- Develop operating tools necessary to meet budget, forecast, labor and quality assurance.
- Participate in Manager on Duty coverage program requiring constant monitoring throughout hotel and troubleshooting problems.
- Operate MS programs in computer.
- Perform other related duties as assigned.
- Considerable skill in complex mathematical calculations without error.
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
- Ability to move throughout all food and beverage areas and continuously perform essential job functions.
- Ability to read, listen and communicate effectively in English, both verbally and in writing.
- Ability to access and accurately input information using a moderately complex computer system.
- Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.
- Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
- Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
- Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel.
- Upon employment, all associates are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
- All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
- Ability to obtain any government required licenses or certificates.
- Extensive experience in restaurant, bar, and management required. Minimum two years supervisory experience in hotel/restaurant industry.
- Additional language ability preferred.
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Restaurant Manager - Nashville, United States - Spire Hospitality
Description
Responsibilities and Duties:
Specific Job Knowledge and Skills:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Other Expectations:
Qualifications:
