Restaurant Manager- - Grapevine, United States - Hotel Vin

Description

The Food & Beverage Manager sets and achieves the highest standards in all areas of restaurant operations including the Team Member experience, Guest experience, and financial results. He/she oversees training and development of all restaurant Team Members and leads the way in providing exceptional food in a safe, clean and inviting atmosphere. At Hotel Vin, our Restaurant Manager is responsible for Bacchus Kitchen + Bar and its extensions - Rioja Rooftop Bar and large outdoor seating area, "The Junction".

• Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices.
• Facilitates staff briefings prior to all shifts. Must be a subject matter expert on all menu items and general guest information.
• Identifies talent both internally and externally. Interviews, hires and on-boards new Associates, with the intention of finding future leaders.
• Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their current role and are prepared for future career opportunities.
• Motivates, inspires, and constantly challenges the team to achieve at their highest level. Recognizes and rewards excellent performance. Quickly improves, or removes, low performers through coaching and documentation.
• Encourages staff to embrace the Mission and Values of the Company. Displays a passion for restaurant/hospitality, guest service and quality improvement. Upholds the attitude that we have never truly "arrived" because we are always striving to enhance the overall dining experience, quality, guest service, efficiency and revenue.
• Maintains current knowledge of Company and departmental policies and procedures and communicates expectations to staff.
• Promotes excellent guest service and handles guest concerns in a prompt and professional manner. Ensures Associates conduct themselves in a professional manner with the awareness that all actions and communications are within guest view.
• Maintains restaurant cleanliness in accordance with company standards. Assures sanitation standards are maintained in accordance with OSHA regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to Associates during slow periods. Reports all maintenance requests in a timely manner.
• Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations.
• Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability.
• Assists with marketing and promotional programs to build restaurant sales.
• Writes timely schedules that meet the financial needs of the business while ensuring an excellent guest experience.
• Approves payroll hours on a daily and weekly basis for all restaurant personnel
• Assists Director of F&B in maintaining P&L in assigned location
• Performs duties of Host, Server and Server Assistance, Food Runner when needed.
• Communicates daily with Food and Beverage Director and/or Managing Director of the hotel.
• Enforces adherence to all side work.
• Maintains a positive working relationship with Kitchen staff.

Additional tasks and responsibilities may be assigned at the discretion of the Food and Beverage

Requirements


KNOWLEDGE, SKILLS AND ABILITIES:

• Overall wine knowledge will be a key area of focus with the hotels positioning
• Reading, writing and oral proficiency in English language.
• Ability to supervise many employees in high volume environment.
• Ability to analyze and solve problems.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to organize and prioritize under pressure in a fast-paced environment.
• Knowledgeable of basic sanitation.
• Knowledgeable of computer operations and ordering procedures.
• Outgoing, sociable and well spoken.
• Always conducts oneself in a professional and polished manner
• Ability to communicate effectively with guests, co-workers, and supervisors.
• Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
• Dedication and commitment to excellent customer service
• Must have open availability to work a schedule based on business demand, including nights, weekends, and holidays.

EXPERIENCE:

• ServSafe certified
• 4-7 years Food and Beverage management experience in a fine dining environment preferred.
• Budgeting experience preferred.
• Experience in scheduling and payroll required.
• Experience with inventories required.