Restaurant Manager - Baltimore, United States - Donohoe Companies

Description

Cindy Lou's Fish House

Located at Canopy by Hilton Baltimore | Harbor Point Hotel

is looking for bright talent to model Hilton'svision: "To fill the earth with the light and warmth of hospitality."

Restaurant Manager | LEAD FOOD ENTHUSIAST

Position Summary:

A stunning fusion of modern design and traditional elements, Cindy Lou's Fish House is located inside the Canopy by Hilton Baltimore Harbor Point hotel. Known for its menu being inspired by the spirited cuisine of the South, Cindy Lou's Fish House is a breathtaking waterfront restaurant by celebrated duo Tony Foreman and Chef Cindy Wolf. The restaurant is inspired by the love for Southern food, flawless service, and joyful wine and cocktails. Cindy Lou's features the most stunning views of the iconic century-old Domino Sugar refinery in Baltimore's Inner Harbor.The restaurant, its wrap-around bar, and the expansive patio compliments the desired experience that the Hilton luxury brand provides. As a team, we are looking for an experienced manager to manage and supervise various aspects of the food and beverage department. This role will also be involved in the operation of the hotel which includes complimentary services, restaurant, in-room dining and banquets.

Essential Functions:

1. Supervise and manage the daily operations of the food and beverage department.
2. Ensure that the level of quality and presentation are being met according to standards on a daily basis.
3. Respond to all guests' comments and complaints to ensure they are being handled in a timely manner.
4. Train staff for job competency and ensure they are aware of hotel policies and procedures including service standards for the hotel and guest brand standards in regards to service and cleanliness.
5. Monitor department to ensure all brand requirements are being met.
6. Monitor staffing levels to ensure guest satisfaction and cost control are met on a daily basis.
7. Review standards to ensure department is operating within brand and hotel requirements.
8. Deal with staff inquires and issues in a timely and professional manner.
9. Responsible for training, supervising, and monitoring food sanitation and safety procedures in the dining area.
10. Responsible for working with the sales department and housekeeping department to ensure banquets are handled according to BEO requirements and to the guest's satisfaction.
11. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards and guest's expectations.
12. Responsible for training, management, and development of all food and beverage employees including supervisors and line employees.
13. Monitor and maintain procedures to

• ensure the security and proper storage of food and beverage products, inventory, and equipment,
• ensure the security of monies, credit and financial transactions,
• replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and
• minimize waste and pilferage.

Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify Engineering immediately of any maintenance and repair needs.

Conduct inventory according to established procedures and timeframes as assigned. Assist with determining minimum and maximum stocks for all food, beverage, material, and equipment.

Ensure compliance with all hotel and brand policies and procedures, as well as, local, state, and federal laws and regulations.

Assist with the completion of bi-weekly payroll to include managing daily missed punches and tip sheets.

Demonstrate the leadership qualities as outlined in the DHS Leadership Job Requirement Chart

Interact with outside contacts:

• Guests - to ensure their total satisfaction
• Vendors - to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
• Other contacts as needed (professional organizations, community groups, local media)
• May serve as Manager on Duty or assist with other duties as assigned.

Education and Experience:

• Previous food & beverage experience.
• Previous supervisor or management experience.
• Certificate in Food Sanitation is a plus.
• TIPS Certified is a plus.

Skills and Abilities:

• Clear verbal and written communication skills
• Certified food handler
• Must be able to work in a fast pace and high volume environment
• Ability to motivate and train employees in guest services.

Additional Responsibilities:

• Adhere to all work rules, policies and procedures established by the hotel, including but not limited to those contained in the employee handbook.
• The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.
• This position will focus primarily on dinner service and evening events so the ability to work closing shifts is a requirement. Shifts outside of dinner service may be scheduled based on the needs of the restaurant and hotel.

Cindy Lou's Fish House

at Canopy by Hilton Baltimore | Harbor Point Hotel

1215 Wills St. Baltimore, MD 21231

Find us atCindy Lou's Fish HouseorCanopy by Hilton Baltimore | Harbor Point Website