Our mission is to be the most talked about hotel restaurant with memorable service and quality delivery in the area! To do this, we have to hire the right leaders that have creative, out of the box thinking to see potential in every way we touch our guests. We are looking for a leader who is passionate about providing genuine heartfelt care to our guest and employees. Our patrons come from both in-house leisure and corporate guests and patrons from the surrounding area. The right candidate will help grow our exposure in the market and find creative ways to keep our guests onsite to dine with us!

The Restaurant Manager’s Role:
Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.
Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature
Further responsibilities include department development objectives in YOY improvements in cost savings and labor retention/associate development and meeting the hotel’s F&B financial goals. As well as developing your own leadership skill set.
Proper guest service requires an employee staff that is thoroughly trained in service sequence, product knowledge and makes every effort to meet the needs of each and every guest.
Lead service education through:
Daily line-ups
New server, busser, host and bartender training programs
Ongoing development programs, seminars
Daily evaluation of restaurant service performance
Employee discussion and evaluations
Coordination of timely food production.

PRODUCT QUALITY:
The Restaurant Manager needs to work with the Chef to provide "excellent quality and presentation" of all food to the guests. This manager participates in evaluation of food product, kitchen employee performance and development of product consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines and supervision of their procurement.

FINANCIAL OBJECTIVES:
The Restaurant Manager participates in helping the General Manager and/or a F&B Director create the financial objectives of the restaurant on an annual basis through the budget process. It is the Restaurant Manager's responsibility to assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds. It is also the Restaurant Manager's responsibility to help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.

SUPERVISORY RESPONSIBILITIES:
Supervises all Restaurant and Lounge service 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.

Here are some reasons our associates like working for us:
Competitive Pay aligned with the local market
Great Benefits including various levels of Medical plans, prescription discounts plus vision/dental
401K Retirement Program with company contribution – FREE MONEY!
Group Life Insurance equal to your annual salary
Voluntary Short and Long Term Disability Programs
Verizon Wireless Discount – save up to 22% off your billing a month with our partnership with Verizon

We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace

Experience

• 3 year(s): Restaurant Management

Behaviors

• Enthusiastic: Shows intense and eager enjoyment and interest
• Dedicated: Devoted to a task or purpose with loyalty or integrity
• Loyal: Shows firm and constant support to a cause
• Team Player: Works well as a member of a group

Motivations

• Self-Starter: Inspired to perform without outside help