Restaurant Manager
Property Name:
DoubleTree by Hilton Modesto
Job Title: 
Restaurant Manager
Location: 
California-Central Valley/Bakersfield
Company Name: 
City: 
Modesto
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position: 
Yes
Bonus Pay: 
Yes
Accommodation: 
No
Address: 
1150 9th Street
Fax: 
209-525-3067
Email: 
Phone: 
209-525-3038

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Corporate Overview

Westmont Hospitality Group was founded in 1975. What started with a single hotel in North America, has grown to become one of the largest privately-held hospitality organizations in the world.

Throughout the years, Westmont has had an ownership interest in and operated over 1,100 hotels. Currently this stands at over 500 hotels across three continents. Westmont has formed strategic alliances with many of the world's largest hotel brands. These include Fairmont, InterContinental Hotels Group, Hilton, Accor, Starwood, Wyndham, Choice Hotels, Renaissance, Radisson and Best Western. The company is one of the largest franchisees and co-owners of IHG hotels and Hilton hotels worldwide. Westmont has a very diversified portfolio ranging from budget and aparthotels to mid-market business and large conference hotels to boutique hotels and luxury resorts.

Our employees are our most valued resource.  Their expertise is what drives our future success.
If you are skilled in the hospitality industry and seek a stimulating workplace that fosters creativity, teamwork and personal development, contact us today. We reward our employees with the benefits and opportunities you’d expect from an industry leader.

Job Description

Reporting to the Director of Food and Beverage, the Restaurant Manager with DoubleTree by Hilton Modesto is responsible for directing and organizing the activities and services of a hotel food and beverage outlets (restaurant, lounge, room service) in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Essential Duties/Responsibilities:

  • Lead and manage the team including hiring, training, development and supervision

  • Developing, planning, organizing, directing, and coordinating the team to ensure exceptional service and an efficient operation

  • Manage small and large parties and coordination of special events

  • Maintain schedule, costs, and quality control to support the overall operation

  • Handle guest concerns and react quickly and professionally to all opportunities, maintain costs and quality control

  • Develop, mentor, coach staff on ongoing basis

  • Balance operational, administrative and Team Member needs

  • Conduct regularly scheduled departmental meetings

  • Maximize revenues, implement agreed upon strategies, practices and promotions

  • Have full knowledge of all menus

  • Manage the departmental budget, payroll and revenues to achieve company's financial objectives

Job Requirements
  • Minimum of 3 three years management experience

  • Solid computer skills including experience with POS system, Payroll, and tip reporting

  • Ability to work a varied schedule, to include AM and PM shifts as well as weekends/holidays, based on operational needs

  • Ability to maintain sanitation procedures and organization of work area adhering to all OSHA, federal, state and local health department regulations

  • Well-rounded knowledge of wines & beverage service

  •  

    Outstanding management, organization, communication and leadership skills

  • Strong and proven ability to motivate, train, develop, mentor

  • Ability to provide outstanding customer service

  • Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met

  • Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria

  • Ability and experience in assisting with successfully leading and coordinating staff in a high volume, time sensitive environment

  • Working knowledge of meeting or exceeding budgeting labor cost

  • Strong attention to detail

© 2011 Westmont Hospitality Group. All rights reserved.