A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Monterey, CA Job Details Full-time $79,000 a year 4 days ago Qualifications Kitchen health and safety standards Venue beverage service Staff supervision Hotel policy compliance Food service health code compliance Bar safety compliance (food service) ServSafe Fine dining experience Food service cleaning Complaint handling TIPS High school diploma or GED Food safety sanitizing procedures Productivity software Managing food service teams Task assignment Team motivation (leadership skill) Full Job Description
JOB SUMMARY
The Restaurant Manager is responsible for coordinating the work force for each outlet to provide prompt, accurate and friendly service for the guests.
THE ESSENTIAL JOB FUNCTIONS OF THIS JOB INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING
Responds to and resolves any guest service issues or emergency situations. Supervises all staff and delegates tasks as necessary. Responsible for the recruitment and selection, as well as training and development of all staff on product knowledge. Oversees staff in the Restaurant ensuring proper uniform, appearance and break coordination. Assist in bussing, serving, bartending and covering for meal breaks and rest periods when needed. Provide coaching and counseling to employees as needed to ensure optimum performance Promotes, supports and enforces hotel programs, policies and procedures. Responsible for communicating clearly and directly with employees concerning specifications, policies and procedures, including the sale and service of alcoholic beverages. Review schedule daily to ensure staffing levels meet the needs of the business Ensure that all opening, side work and closing duties are performed in accordance to standard operating procedures. Responsible for receiving and operating a bank. Responsible for accepting payment from guests and making change as necessary. Ensures shift closing procedures are followed consistently by all assigned cashier and service staff in accordance with Accounting Standard Operating Procedures. Communicates consistently with Engineering and/or IT to ensure that all Restaurant equipment is working properly. Communicates consistently with the Kitchen to ensure that cooks are keeping up with demand and consistency for product. Maintains consistent, direct communication with the F & B Director to address operational challenges. Responsible for keeping the work area and surroundings clean using sanitation standards. Projects a professional, friendly and courteous image to guest, patrons and staff.
ADDITIONAL RESPONSIBILITES
Must have open and flexible availability to work as needed due to the changes in business volumes.
High School diploma or equivalent. A 2-year associate's degree or 4-year bachelor's degree in a relevant field of study enhances prospects for employment and advancement. Must possess unexpired Serve Safe and TiPS credentials that certify in depth knowledge and application of proper food handling and sanitation, as well as responsible sale and service of alcohol.
REQUIRED KNOWLEDGE, SKILLS, & ABILITIES
Leadership:
Must possess ability to motivate and supervise the outlet teams, in addition to handling general complaints, last-minute schedule changes, kitchen challenges and inventory issues. Demonstrates loyalty and commitment to Portola Hotel & Spa's Purpose, Values, and Commitments. Must have strong interpersonal and diplomacy skills with the ability to maintain a calm and professional demeanor under pressure.
Organization:
Must be able to stay focused during busy times and delegate tasks to employees to keep business running smoothly.
Office Administration :
Must possess general office administration skills, including but not limited to Microsoft Office computer applications. Prefer experience with managing schedules and payroll.
PREVIOUS EXPERIENCED REQUIRED
A minimum of five or more years of progressive hands-on F & B supervisory experience from high volume, full-service restaurant outlet; fine dining with knowledge of food and beer/wine pairings preferred.
