Restaurant Manager - OX & Anchor

Restaurant Manager

• OX & Anchor 4.0 4.0 out of 5 stars 877 Palm Street, San Luis Obispo, CA 93401 $70,304
• $80,000 a year
• Full-time Hotel San Luis Obispo 7 reviews $70,304
• $80,000 a year
• Full-time

JOB SUMMARY

Under the supervision of the Director of Food and Beverage, the Restaurant Manager

• Ox + Anchor is responsible for front of house operations, staff training, guest relations, driving sales and working closely with the Executive Chef and Chef de Cuisine to further the success of the restaurant. The Restaurant Manager
• Ox + Anchor is a service focused hospitality leader who will play a key role in enhancing our guests' dining experiences and mentoring our staff.

The ideal candidate will bring a deep knowledge of wines, have expertise in service, exceptional personnel management skills, a high level of professionalism and an impeccable eye for detail.

ESSENTIAL DUTIES & RESPONSIBILITIES

Include the following; Other duties may be assigned.

• Ensures that all guests receive a dining experience in accordance with Hotel San Luis Obispo's service standards.
• Manages the floor for a minimum of 45-50 hours weekly while directing staff, greeting and thanking guests.
• Ensures continuous improvement in quality of service, operational effectiveness, and employee retention and satisfaction.
• Close the restaurant, allocating and logging cash tips to proper personnel and completing all end of day paperwork.
• Maintains consistency of service by being aware of and prepared for all events, large parties and reservations that may affect food and beverage service operations.
• Maximizes restaurants by understanding the overall flow of the restaurant to ensure the most covers without compromising service.
• Assists in the wine program by sitting in on tastings, putting orders away, stocking respective areas of the hotel with wine, and assisting in monthly inventory.
• Assists in the organization of restaurant special events including assisting with wine selections, staffing, and directing the event. Continually observing to ensure that all the details are in accordance with banquet orders written by the Director of Catering & Conference Services to ensure host satisfaction.
• Works with the culinary team on how to build check average in the restaurant through upselling.
• Conducts pre-shift meetings with staff keeping staff informed about developments in the restaurant, events, industry and more.
• Investigates complaints regarding staff customer service and takes corrective action.
• Ensures all restaurant staff is performing at required levels, abiding by all company policies and procedures, and takes immediate corrective disciplinary action when they are not.
• Manages and trains staff in all technical and non-technical aspects of their role.
• Monitors and conducts employee training on an ongoing basis ensuring growth and advancement.
• Communicates and executes directives from Director of Food and Beverage, Executive Chef, Hotel General Manager and Ownership to hourly personnel on a regular basis.
• Learn restaurant policies and Human Resources policies. Responsible for all paperwork and follow-up for hiring and performance documentation. Is communicative and responsive to HR needs and requests and keeps Director of Food and Beverage informed of any staff changes or complaints.
• Writes the weekly staff schedule. Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when, and as needed, and that labor cost objectives are met.
• Ensures a clean, organized, and attractive restaurant setting, as per original design specifications. Works with the engineering department to request and oversee fixes or upgrades as needed.
• Consistently applies internal controls, labor controls, cost controls, and scrutinizes inventories. Participates occasionally in local networking events that generate leads for future sales or business relationships
• Represents Hotel San Luis Obispo and Ox + Anchor and is sensible to different client profiles, from community leaders, to hotel guests, vendors, and investors.
• Acts as a brand ambassador at all times.
• Conducts staff interviews and makes recommendations for hiring.
• Ensures breaks are taken in a timely manner in accordance with state law.
• Audits time clock and labor daily. Follows up with staff on anomalies and outstanding issues.
• Assists with the curation and maintenance of the wine list.
• Required to understand and strictly follow all applicable local, state, and federal laws and regulations including local ordinance and local health and food/beverage safety regulations.
• Issues supplies (i.e., uniforms) and equipment to staff.
• Protects physical and human assets of the company.
• Assumes additional responsibilities in the Director of Food and Beverage absence.
• Performs all other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Supervises the daily performance and efficiency of all Front of House (FOH) hourly employees of the restaurant.

REPORTS TO

Director of Food and Beverage

CORE COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies

• Attention to

Detail:

Able to be alert in any environment; Follow detailed procedures; Ensure accuracy in documentation and data; Carefully monitor gauges, instruments or processes; Concentrate on routine work details; Organize and maintain records.

Communication:

Able to clearly present information through verbal and written English; Read and interpret complex information; Interaction with Guests; Actively listen to others.

Conflict Management:

Able to use "Win-Win" approach to resolve controversy; Stay objective and fair when dealing with sensitive situations; Maintain constructive working relationships despite disagreement.

Continuous Learning:

Able to stay informed of current Industry trends; Learn and apply new concepts; Demonstrate career self-reliance; Identify own areas of opportunity; Set and monitor self-development goals.

Coping:

Able to maintain a solution-oriented approach while dealing with inter-personal conflict, personal rejection and/or time demands.

Decisiveness:

Able to take action in solving problems while exhibiting judgment and realistic understanding of issues; Able to use reason, even with emotional topics; Review facts, weigh and exercise options.

Efficiency:

Able to produce the desired effect incorporating the least effort, time and waste.

Energize Others:

Able to exhibit a "Can Do" approach; Inspire others to excel; Use competition to encourage others; Develop performance standards and confront negative attitudes; Develop and maintain a Team Spirit.

Flexibility:

Able to remain open-minded and change opinions on the basis of new information; Perform a variety of tasks and change focus quickly as demands change; Manage transitions effectively from task to task; Adapt to varying Guest needs.

Initiative:

Able to bring about great results from ordinary circumstances; Prepare for problems or opportunities in advance; Transform Leads in to productive business outcomes; Undertake additional responsibilities and respond to situations as they arise without supervision.

Leadership:

Able to assume a role of authority as necessary; Advocate new ideas even when risk is involved; Set an example for coworkers; Delegate responsibility and empower associates to make decisions; Provide constructive feedback to others.

• Planning and prioritizing: Able to prepare for emerging Guest needs; Manage multiple projects; Determine project urgency in a meaningful and practical way; Use goals to guide actions and create detailed action plans; Organize and schedule people and tasks.

Process, Policies and Procedures:

Able to act in accordance with established guidelines; Follow standard procedures in crisis situations; Communicate and enforce organizational policies and procedures; Recognize and constructively conform to unwritten rules and practices.

Problem Solving:

Able to apply a way of thinking to generate solutions; Focus on process rather than isolated events; Assess situation in multiple ways and be systematic in identifying trouble spots; Use tools to define problems and evaluate alternative solutions.

• Willingness to

Service:

Able to demonstrate a high level of service delivery; Do what is necessary to ensure Guest satisfaction; Deal with service failures and prioritize guest needs.

• Reading the

System:

Able to network to reach specific influential people; Understand political dynamics at work, and develop a network of contacts to reach goals; Aware of timing/management and understand key people to bring about change.

Relationship Management:

Establish, build, and maintain strong professional long-term relationships based on trust; Able to detect and recognize how people feel or think.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience

• Food and wine pairing knowledge
• Minimum 4 years of progressive responsibility in food and beverage industry required
• Minimum of 2 years of personnel management, in a fine dining establishment
• Knowledge of safety and hygiene protocols
• Alcohol beverage control knowledge Pre-Requisites
• Authorized to work in the U.S.
• At least 21 years of age.
• Written and verbal comprehension of English language.
• Advanced knowledge of Food and Wine.
• Intermediate computer skills. Intermediate mathematics skills.
• Familiarity of financial reporting and inventory procedures
• Intellectual curiosity and emotional maturity
• Solid time management, organization and prioritization skills
• Proven ability to effectively build and foster a team environment
• Must have gracious spirit of hospitality.
• Maintain professional appearance. Strong sense of urgency. Preferred Training
• Efficient in Microsoft Office Applications (ie: Word, Excel)
• Aloha POS system
• Paycom system
• Level 1 Sommelier certification
• WSET Level 2

COMPENSATION & BENEFITS Job Type:

Salary, Exempt Work Location:

In-person at Hotel San Luis Obispo The budgeted hourly rate that Hotel San Luis Obispo reasonably expects to pay for this position is $70,304.00

• $80,000.

00 per annum. Rate of pay offers are determined based on final candidate qualifications and experience; the budget for the position; and the application of consistent pay practices at the hotel. This is a fully benefited position inclusive of: Health/Dental/Vision Insurance, Vacation/Sick Time, Matching 401(k) Program, Group Life Insurance/ Voluntary Protection Accident/Illness, Employee Assistance Program (EAP), Flexible Spending Accounts, Referral Program, Employee Discounts, Employee Relief Fund.

WORK ENVIRONMENT & PHYSICAL DEMANDS

The Work Environment characteristics and Physical Demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to maneuver to all areas of the restaurant, including food and beverage areas. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to lift and/or move up to 50 pounds. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity. Must be able to tolerate varying levels of stress, temperature, illumination, air quality and fatigue. Heavy customer contact required. •

NOTE:

This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of Hotel San Luis Obispo.

Pay:

$70,304.00

• $80,000.

00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person