Restaurant Manager

Temps plein

Overview:

The Restaurant Manager will ensure proper training and supervision of all personnel and deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.

Responsibilities:

• Pre-shift meeting conducted with service staff on a daily basis.
• Consistently ensure the maximum guest information in the restaurant.
• Ensure supervision of the floor during dining service.
• Ensure that service personnel follow the proper steps of service.
• Monitor timing of guest experience.
• Handle all complaints to the guests' satisfaction.
• Maintain a consistently smooth-running operation.
• Ensure FOH, BOH, and stewarding staff are on duty as scheduled.
• Ensure side-stands are fully stocked with equipment.
• Ensure all equipment is functioning properly, cleaned, and in good condition.
• Ensure station rotation in seating.
• Assist in seating or service of guests as necessary.
• Coordinate all functions in dining room during service.
• Monitor productivity of service, kitchen, and stewarding staff.
• Monitor and critique the quality and consistency of the food product.
• Ensure special boards and/or descriptions are posted accurately.
• Continuously check food quality and presentation coming from kitchen.
• Maintain food displays during service.
• Monitor guest satisfaction and comments regarding food.
• Be familiar with clients so that there is constant recognition of all repeat guests.
• Reservations reviewed on a daily basis.
• Reservations checked against the VIP list from the front desk.
• All special attention details handled properly.
• Maintain the physical atmosphere and cleanliness of the restaurant.
• Ensure staff uniforms and appearance meet Omni standards.
• Ensure all menus inspected daily by hostess.
• During service, constantly inspect tabletops, side-stations and tray stands.
• Ensure all lights and music are adjusted appropriately for each meal period.
• Contribute to the profitability of the restaurant through cost control effectiveness.
• Oversee and support the IRD and guest amenity operation.
• Other duties as assigned by management.

Qualifications:

• A minimum of five years upscale dining experience, at least two years at the Restaurant Manager level, in a high-volume dining establishment preferred.
• Ability to communicate effectively with guests and associates verbally and in writing.
• Strong knowledge of front of the house operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
• Ability to walk, stand and/or bend continuously for at least 8+ hours per day to perform essential job functions.
• Must be detail oriented, and have good knowledge of P&L.
• ServSafe Manager or Food Handlers Certification required.
• STAR Certification required.
• Associate’s degree or equivalent experience preferred.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.