Restaurant Manager
Company: Innisbrook Resort
Location: Palm Harbor
Posted on: January 27, 2023
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Job Description:
POSITION OBJECTIVE
Adhere and follow F&B culture and vision in accordance to
F&B core values. Develop and maintain quality standards for
outlets, including supervision and direction of staff service.
Ensure excellent customer service.
ESSENTIAL JOB FUNCTIONS
-Interview, select, train, supervise, and coach restaurant staff
for the efficient operation of the outlet. Organize and conduct
pre-shift and departmental meetings communicating pertinent
information to the staff, such as house count and menu changes.
Schedule and direct staff in their work assignments.
-Interact positively with customers promoting hotel facilities and
services. Resolve problems to the satisfaction of involved parties.
Answer telephones in a clear voice, coordinate and document
reservations. Organize special events in the restaurant such as
receptions. Maintain communication with all departments to ensure
customer service needs are met.
-Move throughout facility and kitchen areas to visually monitor and
take action to ensure food quality and service standards are met.
Verify temperatures, judge appearance and taste of products and
check preparation methods to determine quality. Give guidance
toward improvement and make necessary adjustments for
consistency.
-Maintain profitability of outlet to support overall hotel
operation. Control payroll and equipment costs (minimizing loss and
misuse). Ensure par stock levels are maintained by calculating
inventory, ordering and retrieving supplies and stocking shelves by
stooping, bending, lifting heavy articles and reaching overhead.
Evaluate cost effectiveness of all aspects of operation. Develop
and implement cost saving and profit enhancing measures.
-Utilize prescribed cash handling procedures to accurately charge
customers, create forecast and revenue reports and write
correspondence.
In addition to performance of the essential functions, this
position may be required to perform a combination of the following
supportive functions, with the percentage of time performing each
function to be solely determined by the manager based upon the
particular requirements of the hotel:
-Monitor hotel activities and troubleshoot problems.
-Provide direct service to guests as needed, including, but not
limited to, serving tables, bussing tables, seating guests and
general clerical/cashier duties.
-Perform any general cleaning tasks using standard hotel cleaning
products to adhere to health standards.
-Additional duties as necessary and assigned.
-Professionally represent the hotel in community and industry
organizations and events.
-Participate as a team player with all departments.
-Provide constructive feedback to all departments.
-Be a leader and a role model to all employees.
EDUCATION/EXPERIENCE
High school or equivalent education required. Bachelor's Degree
preferred. Previous experience in Food and Beverage operations
preferably in management role.
REQUIREMENTS
-Must be able to speak, read, write and understand the primary
language(s) used in the workplace.
-Must be able to read and write to facilitate the communication
process.
-Requires good communication skills, both verbal and written.
-Considerable knowledge of complex mathematical calculations and
computer accounting programs. Budgetary analysis capabilities
required.
-Ability to access and accurately input information using a
moderately complex computer system.
-Ability to effectively deal with internal and external customers,
some of whom will require high levels of patience, tact and
diplomacy to diffuse anger, collect accurate information and
resolve conflicts.
-Most tasks are performed in a team environment with the employee
acting as a team leader. There is minimal direct supervision.
May be required: to apply common sense understanding to carry out
instructions furnished in written, oral, or diagram form; to deal
with problems involving several concrete variables in standardized
situations.
PHYSICAL DEMANDS
-Most work tasks are performed indoors. Temperature generally is
moderate and controlled by hotel environmental systems; however,
must be able to work in extreme temperatures like freezers (-10--F)
and kitchens (+110--F), possibly for one hour or more.
-Must be able to sit at a desk for up to 5 hours per day. Walking
and standing are required the rest of the working day. Length of
time of these tasks may vary from day to day and task to task.
-Ability to distinguish product quality, taste, texture and
presentation and observe preparation.
-Must be able to exert well-paced ability to maneuver between
functions occurring simultaneously.
-Must be able to exert well-paced ability in limited space and to
reach other departments of the hotel on a timely basis.
-Must be able to lift up to 15 lbs. occasionally.
-May be required to lift trays of food or food items weighing up to
30 lbs. occasionally.
-Must be able to push and pull carts and equipment weighing up to
250 lbs. occasionally.
-Requires grasping, writing, standing, sitting, walking, repetitive
motions, bending, climbing, listening and hearing ability and
visual acuity.
-Hearing, smelling, tasting, and visual ability to observe and
distinguish product quality and detect signs of emergency
situations.
-Talking and hearing occur continuously in the process of
communicating with guests, supervisors and subordinates.
-Vision occurs continuously with the most common visual functions
being those of near and color vision and depth perception.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning
tasks occasionally.
-Requires manual dexterity to use and operate all necessary
equipment.
-Must have finger dexterity to be able to operate office equipment
such as computers, printers, 10-key adding machine, multi-line
touch tone phone, filing cabinets, FAX machines, photocopiers,
dolly and other office equipment as needed.
Certificates/Licenses: Ability to obtain and/or maintain any
government required license.
WORK ENVIRONMENT
-Must be able to work effectively in a stressful environment,
communicate with others, effectively deal with customers and accept
constructive criticism from supervisors.
-Must be able to change activity frequently and cope with
interruptions.
Keywords: Innisbrook Resort, Palm Harbor , Restaurant Manager, Executive , Palm Harbor, Florida
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