Restaurant Manager

The Orchard Hotel (104 Rooms) and the Orchard Garden Hotel (86 rooms), located in the heart of Union Square in San Francisco, California are currently seeking a highly motivated Restaurant Manager

Our Company:

Orchard International Group is a privately owned and operated hotel company. Ownership is very involved in the day to day operations and strategic goals of the organization. OIG is focused on providing upscale comfortable accommodations for the corporate and high-end leisure traveler. OIG is a leader in Green Hospitality and Green Business Practices and has been recognized as such by numerous Green Associations and City and State Agencies.

Job Objective

Responsible for the Food and Beverage Department Front of the House operations for one outlet at one of our hotels. Duties will include proper staffing, budgeting, overseeing of beverage purchases, inventory control, departmental organization, menu design, strategizing, and cost control amongst others. Maximizing the profitability of the operation and increasing customer satisfaction are key objectives.

1.Maintains and promotes a positive work environment with effective and clear communication including checking emails, voice mail and log books, 2.Attends meetings and conveys pertinent information to staff. 3.Work to develop and maintain the highest service standards. 4.Operates and makes decisions to support the context of sustainable "green" practices 5.Supervises Kitchen Managers 6.Perform the duties of an event coordinator to increase sales of banquets by actively contacting customers and following through on their events from start to finish 7.Covers employees' break time 8.Is responsible for training 9.Assists General Manager in preparation of the marketing, advertising, and annual budget 10.Manages within approved plans and budgets 11.Surveys, reviews and analyzes competition, market trends, customer needs and comments in an effort to develop/modify new plans, strategies, and menu planning 12.Analyze on a monthly basis, any discrepancies between actual and planned labor and supply expenses, and take corrective action. 13.Conducts regular performance reviews. Coaches, counsels, disciplines and develops individuals to enhance productivity and growth 14.Develops & maintains excellent community relations particularly with the Green Business as well as Hospitality Community 15.Maintains proper cost control and inventories 16.Conducts monthly beverage inventories 17.Schedules staff on a weekly basis or as needed 18.Maintains hygiene and cleanliness of the FOH to meeting government standards (Health inspection at 90% and above) 19.Be familiar with and enforces all policies related to liquor liability laws 20.To be responsible for department's safety 21.Assist with applicant interview process 22.Maintains current TIPS Certification and ensures all servers are certified 23.Oversees the Daily operations, training, and directing of the Food and Beverage staff

• Communicates with vendors to ensure the equipment and linen are in good conditions
• Orders spirits, wines, beers and liquors.
• Ensures all events are well planned and delivered: Makes BEO, event set up, staffing, services and following-up with customers.
• Ensures staff's uniform and appearance meet hotel standards
• Monitor guest satisfaction and comments regarding food
• Reviews reservations on a daily basis for amenities arrangement
• Inspects constantly tabletops, side-stations and tray stands during service
• Maintains all work areas neat, orderly and clean.
• Adjusts all lights and music appropriately for each meal period
• Monitors ADP and sign-in sheet to ensure F&B front of the house staff is on duty as scheduled
• Reconciliation/deposits
• Enforces charge procedures

Qualifications: To perform this job successfully, incumbent must be able to perform each essential duty satisfactorily. 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 duties.

Language Skills: Position requires excellent spoken and written English communications skills including: ability to read, analyze, and interpret hospitality industry journals, financial reports, and legal documents; ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community; ability effectively present information to corporate management, public groups, and potential clients.

Mathematical Skills: Ability to work with mathematical concepts such as probability and statistical inference, and to apply concepts such as fractions and percentages to practical situations.

Reasoning Ability: Ability to define problems, collects data, establishes facts, and draw conclusions; ability to interpret technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Certificates/Licenses: CPR certification, ServSafe and TIPS Training may be required; employer will provide training, if necessary.

Equipment/Computer Expertise: Basic typing skills and ability to operate standard office equipment including: copier, facsimile, multiple-line telephone system, internet applications, etc. Must be experienced with and be able to effectively and efficiently use an computer and printer to handle restaurant reservations, payroll, word processing, database management and spreadsheet accounting; Functions as designated liaison between the hotels and Squirrel (POS).

EOE