RESTAURANT MANAGER

The Restaurant Manager provides direct and general supervision to restaurant staff in order to ensure effective and efficient operation of assigned restaurant operations. They ensure compliance with health department regulations while supporting Belterra’s vision, mission and values.

The Restaurant Manager:

Is responsible for operating and maintaining an efficient and profitable (front-of-the-house) operation in all food and beverage outlets

Delivers internal and external guest service with Boyd Style

Staffs, schedules, evaluates, trains, develops and monitors team members

Recommends wage increases, promotions, demotions, discipline and other employment actions for team members

Ensures staff receives adequate guidance and resources to accomplish established objectives

Understands department objectives, standards, guidelines and budget to achieve effective supervision of department

Establishes and maintains training and development procedures to ensure superior guest service standards are met

Opens and closes work area at scheduled times, ensuring full preparation for operation/function

Ensures cleanliness and security of company assets

Works with Chef and kitchen staff to ensure proper food preparation and timing, and that all last-minute changes are taken care of in order to ensure highest levels of customer satisfaction

Monitors staff, directing necessary action to ensure the proper setup, schedule and delivery of service

Responsible for ordering and maintaining inventory levels of all needed supplies.

Ensures effective beverage operations

Resolves guest concerns or complaints in a timely and friendly manner in order to maintain positive customer relations

Conducts inspections to ensure a safe work environment: equipment is operating properly, and sufficient supplies are on hand in order to accomplish smooth operation of the department

Implements and monitors department budget and other administrative processes to achieve proper management of department operations

Increases department revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste

Develops and implements department management plans including budgets, labor schedules and systems of accountability

Organizes restaurant operations for effective and efficient service as well as overall coordination and control

Promote the courteous treatment of customers and team members including resolving complaints, answering questions and providing general service

Ensures food servers, buspersons, and other restaurant personnel are meeting or exceeding service standards.

Develops and implements policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines

Creates and maintains records, reports and other documentation as required to meet company and business expectations

Ensures proper communication between front of house and back of house operations while taking ownership of all responsible areas

Meets daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons

Ensures periodic quality checks for all products and service, i.e., greeting times.

Monitors purchasing, staffing, and inventory in order to control product and labor cost and waste, ensuring adherence to the budget

Monitors work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved

Oversees and ensures all stations are properly stocked and set up

Oversees and ensures all equipment and working conditions are well maintained

Maintains the viability and integrity of all restaurant operations

Works with the F&B Multi-Outlet Manager and Director of Food & Beverage to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs

Coordinates with marketing and player development to properly prepare for increased guest volume due to group functions and special events

Performs other duties as assigned by management

Experience in the management of catering and banquet operations

Excellent guest relations skills

Knowledge of wines and alcoholic beverages

Demonstrated knowledge of table-side service

Ability to maintain bar operations

This position operates in a working environment that is subject to varying levels of crowds, noise and smoke, the severity of which depends upon customer volume.

Ability to communicate effectively with guests, outside contacts and team members

Ability to observe and direct actions of subordinates

Ability to effectively and efficiently move around banquet and meeting rooms

Ability to lift and move, with or without assistance, large banquet tables, other necessary items, and/or equipment

Ability to review and comprehend all neces…