Food & Beverage Manager/ Restaurant Manager
ESSENTIAL DUTIES AND RESPONSIBILITIES:
-Manages all outlet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement and meeting participation and facilitation.
-Monitor team member performance by providing supervision, professional development, coaching, evaluations and delivering recognition.
-Ensure compliance with health, safety, sanitation and alcohol awareness standards.
-Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue.
-Ensure associates have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of hotel and local area.
-Develop weekly staff work schedule, based on forecasted occupancy while monitoring labor costs in accordance with budget.
-Maintains regular attendance and is consistently on time.
-Maintains high standards of personal appearance, hygiene and grooming, which include compliance with the dress code.
-Performs any other duties as requested by manager.
Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.