Find & Apply For Restaurant / Food Service Manager Jobs in Saint Ignace, Michigan

Position Description:

SUMMARY As the leader of the business unit, manages all functions to ensure efficient and profitable operation by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned. ? Reinforces standards for personnel administration and performance in compliance with NHG policies/procedures, state, federal and local laws; standards on service to patrons, room rates, advertising, publicity, sales goals, credit, food selection (depending on business unit) and service, and type of patronage to be solicited. ? Oversees and manages the business unit's overall financial performance including but not limited to: Revenue Management, Accounts Payable, Accounts Receivable, Payroll, Cash Handling and Purchasing and communicates with corporate support staff as needed. ? Develops and manages operating budgets in conjunction with subordinate managers and Director of Operations. ? Ensures compliance with franchise agreements through regular inspections of the quality and service programs, franchise required reports are accurate filed on time, new standards and capital needs are addressed and the guest relations cases are answered in a timely manner. ? Monitors the recruitment, hiring, training, development and orientation of all employees. Oversees employee relations and provides leadership for all staff members. ? Oversees and ensures compliance on safety training and programs such as MSDS status, lock out tag out, safety committees, blood-borne pathogens, prevention, fire/tornado procedures and general safety. ? Controls funds, authorizes expenditures, and assists in planning budgets for departments. ? Oversees and ensures each employee understands and is offered employee benefits during initial eligibility window or open enrollment periods. ? Holds weekly staff meetings to ensure that regular and consistent communication is taking place. Holds department heads accountable for revenue and departmental meetings. ? Schedules and oversees the Manager on Duty (MOD) system at the business unit. ? Monitors and reports to the Director of Operations changes in the local market and competitive trends that affect business unit performance. ? Approves purchases of supplies and equipment within NHG purchasing guidelines. ? Inspects guests' rooms, public access areas, and outside grounds for cleanliness and appearance. ? Answers patrons' complaints and resolves problems quickly to ensure guest satisfaction. ? Ensures guest satisfaction through excellent customer service, training and timely follow-up.

NHG POLICIES

Responsible for following all NHG policies and procedures as set forth in the NHG handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

SUPERVISORY RESPONSIBILITIES

Manages 1-10 subordinate supervisors who supervise a total of 10-40 employees in the Housekeeping Department, Maintenance Department, Food & Beverage Department, Front Desk Department, and Sales Departments. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 1-2 non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. EDUCATION and/or

EXPERIENCE

Associates Degree (AA) and three to four years experience or Bachelor's degree (BA) from four-year college or university and two years experience; or equivalent combination of education and experience. Hampton Inn/Hilton experience is preferred but not mandatory.

LANGUAGE SKILLS

Ability to read, develop, analyze and interpret the most complex documents and financial reports. Ability to respond effectively to the most sensitive inquiries or complaints. Ability to read and interpret policies & procedures and to provide guidance on implementation. Ability to read, write and implement safety programs for employees and guests. The ability to communicate clearly in person, via telephone and in writing.

MATHEMATICAL SKILLS

Ability to understand, interpret, develop and manipulate accounting concepts such as budgeting, cost analysis, financial planning, percentages, turnover, general ledger, accounts payable, payroll, accounts receivable and purchasing.

REASONING ABILITY

Ability to define problems, collect data, establish facts, draw valid conclusions, develop solutions and plan ahead. Ability to interpret an extensive variety of instructions in mathematical, formula or procedural form and deal with several abstract variables.

CERTIFICATES, LICENSES, REGISTRATIONS

May require franchise specific certification. Must have valid drivers license and proof of insurability.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle, or feel and taste or smell. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and . The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment described here are representative of those an employee encounters while performing the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. While performing the duties of this job, the employee is occasionally exposed to outside weather conditions and driving conditions. The noise level in the work environment is usually moderate.

ACCOMODATION

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

CRISIS MANAGEMENT

Must be able to handle a crisis in a calm, effective manner. This may include upset guests, fire, tornado, armed robbery and assault, bomb threats and accidents. PI287383139